Beef Stew with Wine and Herbs
2 lbs stewing beef, cut into 2-inch cubes
1 cup red wine
1 large bay leaf
1 garlic clove, sliced
1 tsp salt
1/2 tsp freshly ground pepper
2 tbsp bacon drippings or other fat
1-1/2 cups beef stock
1 celery stalk with leaves, diced
1 onion, sliced
few sprigs of parsley
1/4 tsp thyme
8 cloves
1 piece fresh ginger
cornstarch
Place meat in large bowl and add wine, bay leaf, garlic, salt and pepper. Marinate in refrigerator several hours, turning frequently.
Remove meat and dry thoroughly with paper toweling. Reserve marinade. In Dutch oven, heat the drippings, add the meat and brown on all sides.
Simmer together for 10 minutes the reserved marinade, stock and celery, onions, herbs and spices tied in a cheesecloth. Combine with the meat, cover and simmer until tender, 2-1/2 to 3 hours. Add water if necessary. If desired, when meat is just tender, vegetables such as peas, carrots and onions may be added. Cook until vegetables are tender.
Discard the herb bag and remove the meat to a hot platter.
4 to 5 servings