However, if you are in the midst of a "snow-day" or a weekend of sub-zero days, I would think this tried and true recipe would be perfect.
By the way, this recipe is also from the Betty Crocker International Cookbook. Don't let the title intimidate you for in reality it is a very simple recipe.
Beef Stew Provencale (Daube de Boeuf a la Provencale)
- 1/4 pound salt pork
- 1 1/2 pound beef stew meat
- 1 cup dry wed wine
- 1/2 cup beef stock
- 2 cloves of garlic, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon dried rosemary leaves
- 1/4 teaspoon pepper
- 1 bay leaf
- 6 carrots, cut into 1-inch pieces
- 2 medium onions cut into fourths
- 1/2 cup pitted ripe olives
- Snipped parsley
- French bread
- Remove rind from salt pork; cut pork into 1/4-inch slices. Fry salt pork in Dutch oven over medium heat until crisp; remove with slotted spoon. Drain on paper towels. Cook and stir beef in hot fat until brown, about 15 minutes. Drain fat. Add wine, beef stock, garlic, salt, thyme, rosemary, pepper and bay leaf. Heat to boiling and simmer one hour.
- Stir in salt pork, carrots, onions and olives. Cover and simmer until beef and vegetables are tender, about 40 minutes. Remove bay leaf. Sprinkle with parsley. Serve in bowls with French bread for dipping.
- Makes about 6 servings.