Previous Lecture Complete and continue  

  French Beef Stew w Red Wine


5 slices bacon, diced
3 tbs olive oil
10 cloves garlic smashed
1 bunch thyme
4 cups cabernet sauvignon
1 tsp white pepper
1 yellow turnip, cubed
2 tsp salt


  1. In large pot add oil, bacon and garlic and thyme, cook over low heat
    15 minutes.
  2. Turn off heat, add wine, and stock and white pepper. Allow mixture to cool completely to room temp.
  3. While wine stock mixture is coming cit beef into large non-uniform chunks, place into bowl then pout over liquid, stir, cover and refrigerate at least 12-16 hours.
  4. Pour content of marinated beef into large covered dutch oven, add salt, stir well and place into 300 degree oven for 5 hours. After 3 hours add cubed turnips and carrots.
  5. When 5 hours has elapsed, remove meat and veg to a serving platter, bring liquid to boil, add corn starch slurry, when mixture thickens slightly, turn heat to very low, cook for 20 minutes.
  6. Strain gravy, serve with stew meat and vegetables.