Recipe
Beef Fricassee
Ingredients
- 3/4 cup vegetable oil
- 3/4 cup flour
- 1 pound beef stew meat, cut into 2-inch chunks
- 4 teaspoons salt
- 1/2 teaspoon cayenne
- 4 to 5 carrots, trimmed and cut into 2-inch chunks (about 2 cups)
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup dry red wine
- 5 cups water
- 6 small red potatoes, cut into 2-inch chunks (about 2 cups)
- 3 bay leaves
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
Directions
- Combine the oil and flour in a large heavy saucepan over medium-high heat. Stirring constantly for 10 to 15 minutes, make a dark brown roux, the color of chocolate.
- Season the stew meat with 2 teaspoons of the salt and the cayenne. Add the meat to the roux and brown the meat, stirring constantly, about 3 minutes. Add the carrots, onions, and celery. Cook, stirring often, for 2 minutes. Add the wine and stir for 1 to 2 minutes, until a paste forms. Add the water and stir to blend into the roux mixture. Add the potatoes, bay leaves, the remaining 2 teaspoons salt, the black pepper, and thyme. Bring to gentle boil and cook, uncovered, stirring occasionally, for 1 hour, or until the meat is tender.
- Remove the bay leaves, skim off any fat that has risen to the surface, and serve
Recipe Details
- Source: Real and Rustic Cookbook [4]
- Dish Type: Entree [5]
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