My Best Beef Stew

Recipe By : Julia Child
Serving Size : 6 Preparation Time :0:00
Categories : Beef Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———-DAY 1———-
4 pounds chuck steak (pot roast) — 2-3 inches thick
1 tablespoon salt
1 teaspoon pepper — crushed
2 sprigs thyme, fresh
3 cups onions — thinly sliced
1 1/2 cups carrot — thinly sliced
3 cloves garlic — peeled and crushed
1/4 cup olive oil or vegetable oil
3 tablespoons red wine vinegar
———-DAY 2———-
1 tablespoon olive oil — for browning meat
4 Italian plum tomatoes — chopped
2 bay leaf, imported
1/4 cup water
1 cup beef stock
Chianti or Zinfandel — to cover
———-DAY 4———-slurry———-
1 tablespoon all-purpose flour
1 1/2 tablespoons beef stock — cold

DAY 1
Remove surrounding fat from meat and cut into pieces according to its natural
muscle separations, trimming as you go, finally cut into 1-1/2″ chunks. Toss
meat into an enameled or stainless casserole with all DAY 1 items listed above.
Cover and refrigerate overnight.

DAY2
Remove meat chunks from casserole. Dry with paper towels. Transfer vegetables
and marinade to a medium frying pan and cook over moderate heat until onions
are translucent. Meanwhile set a large frying pan over moderately high heat
and add the oil. Cook meat in batches until browned being careful not to
crowd meat. Return meat to casserole and strew the cooked vegetables and
marinade on top along with tomatoes and bay leaves. Discard fat from pan in
which meat was browned, deglaze with water, add to casserole. Add beef stock
and wine to almost submerge the ingriedients.

DAY 3
Bring stew to a simmer on stove top. Then, set it covered in a 300 F oven so
that it barely bubbles. It will take about 2-1/2 hours to become fork tender.
Cool and refrigerate overnight.

DAY 4
Remove from refigerator and skim fat from the surface and discard. Reheat the
stew and then strain hot cooking liquid into a nonreactive sacuepan, pressing
on the vegetables which will have disentegrated. Taste sauce for strength
and seasoning. Boil down quickly if it seems weak; you should have 2-1/2 cups.
If the sauce seems too liquid you will need to add a slurry or flour and beef
stock dribbled with hot sauce. Once you have checked for seasing again, the
stew is ready to serve. If you are not serving right away, cool the stew and
press pastic wrap on it and refrigerate. Rewarm slowly before serving.

You might finish the stew with two dozen small braised onions, several large
spoonfuls of sauteed mushrooms and two cups or so of braised cut carrots,
turnips, plus freash peas and green beans, simmering together briefly before
serving.

Recipe by Julia Child. Adapted for electronic use by Jonathan Shanes.

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Popularity: 4% [?]

HONEY, IT’S PARSNIPS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Parsnips — peeled and
-diagonally sliced into
-1/2″ pieces
3/4 c Water
1/2 ts Salt
2 tb Butter
1 tb Honey
1/4 c Orange Juice
1 t Orange Peel — grated

In a saucepan, cook parsnips in water and salt over
medium heat until fork-tender, about 10 minutes. Drain
and remove from pan. In same pan heat butter, honey,
juice and orange peel together; toss with parsnips and
a little salt, if desired. Serve hot.

Source: Medford Mail Tribune, 10 January 1995 TYped by
Katherine Smith Kook-Net: The Shadow Zone IV – Stinson
Beach, CA

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Popularity: 16% [?]

Title: LEMON KISS COOKIES
Categories: Cookies
Yield: 50 servings

1/2 c Butter
3/4 c Sugar
3 tb Lemonjuice
2 3/4 c Flour
1 1/2 c Almonds,chopped
1 pk 14 oz chocolate kisses
Powdered Sugar
1 tb Shortening
1/2 c Chocolate chips

In large bowl beat butter,sugar and lemonjuice untill light and fluffy. Add
flour and almonds; beat at slow speed untill well mixed. cover;refridgerate
at least 1 hour for easier handling. Heat oven to 375 degrees F. Shape a
tablespoon full of dough around each chocolate kiss, covering it completly.
Roll in hand to form ball. Place on ungreased cookiesheet and bake for 8-12
minutes or until set and the edges are lightly,golden brown. Cool 1 minute,
remove from cookiesheet, cool completly. Lightly dust cookies with powdered
sugar. In small pan ,melt chocolate chips and shortening;stir until smooth.
Drizzle over each cookie!

Source: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120

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Popularity: 8% [?]

Date: Thu, 30 Mar 95 13:03:14 EST
From: Marianne Cowley

I found the recipe in the rec.food.recipes archives… it does indeed
suggest adding an egg, though I’ve never tried adding one [insert
standard warnings]. Maybe I was missing the vanilla — and the
blender… moved 3 yrs ago, blender is still hiding.

Here’s the updated vlf version:

Orange Julius

6 oz frozen orange juice concentrate
8 oz nonfat milk (or 1/3c nonfat milk powder + 7oz water)
8 oz water
1 tsp vanilla extract
8-9 ice cubes

Combine all ingredients, except ice cubes, in blender. Blend 1-2 minutes,
adding ice cubes one at a time. You may want to add a bit of sugar.

Original recipe posted by diane@sulu.biostat.washington.edu (“Diane
Janssen”), who suggested using other fruit juices and varying the amount
of milk and water to modify the richness.

Popularity: 8% [?]