This traditional French recipe is sure to become one
of your family’s favorites.
Be aware that preparation time is 1 hour + 12 hours marinating, and cooking
time 2 hours 30 minutes. Serves 4.
1 large carrot cut into chunks
1 onion cut into chunks
1 celery branch cut into half inch pieces
2 garlic cloves
1 bouquet of herbs (leek skin, bay leaf,
thyme, parsley, tied together with string)
3 T Brandy
10 gray peppercorns
1 1/2 bottles of red wine
2 T olive oil
2 lbs. Beef stew meat cut into 1 inch pieces
1 T tomato paste
2 T flour
4 c beef bouillon
32 pearl onions, peeled*
1 T butter
1/2 T sugar
1/3 lb mushrooms, quartered
2 T Chopped garlic
1/2 lb salt pork, cut into small pieces
2 T fresh parsley
1. Mix all of the ingredients for the marinade together and marinate beef, covered,
in the refrigerator for 12 hours.
2. Heat oven to 350 degrees. Take meat and vegetables out of liquid and strain
to remove all seasonings. Bring to a boil, making sure to skim off fat. Cook
for 6 to 8 minutes and strain once again. In a large, heavy pot, heat butter
and oil. Pat meat dry and brown pieces on each side a few at a time. Set aside.
Brown vegetables over medium heat stirring from time to time. Put meat and veggies
back in and add tomato paste, stirring over medium heat for 3 minutes. Dust with
flour and put in the oven for 6 to 8 minutes. Remove from oven and stir well.
Put pot on medium heat, add marinade, and bring to a boil, stirring constantly.
Add bouillon and bouquet of herbs. Bring to a boil, cover, and move pot back
to the oven. Bake for 90 minutes, until the meat is tender.
3. Put the pearl onions, butter, sugar and salt in a sauce pan and cover with
water. Cook over medium heat until most of the water has evaporated. Stir to
make sure onions are all browned. Saute mushrooms in butter, season and drain.
Cook garlic and bacon in a little oil, strain, and add onions and mushrooms.
4. When the meat is tender, remove to heat resistant serving dish, cover, and
place in slow oven to keep warm. Strain sauce and put back in pot without veggies
or bouquet. Boil sauce for 15 minutes until it thickens. Make sure to skim off
any fat. Season and pour over meat. Simmer for 5 minutes. Add onions, mushrooms
and bacon. Sprinkle with fresh parsley. Serve with rice or pasta. Enjoy!
* An easy way to peel pearl onions is by putting them into boiling water for
2 minutes, which will make the skin easy to remove.
good friend and neighbor Rick Steves gives hundreds of
seminars each year. Interesting but “How to Pack
for Europe” is the most popular. So I thought I
would take his lead this time and give you some basic
suggestions on what to take and how to pack for your
trip. First and foremost, limit what you take! 20 pounds
is a good goal, and believe it or not it’s easy
enough to include in this the clothing, shoes, cosmetics,
and camera gear that will equip you for most every circumstance.
a good, lightweight backpack or suitcase that is carry-on
size (9” x 22” x 14”), with rollers
if you have back problems. This will make it less fuss
getting through the airports and handy to have everything
with you in one place. It’s a good idea to gather
and lay out all the gear you intend to take on a table
or bed and thoughtfully scrutinize each item. Rick suggests
you consider what you can do without, not what will be
should include: 2 pair of comfortable shoes, one a sturdy
walking shoe and the other a sandal for
beach and/or evening wear. 2 or 3 comfortable and easy-care
outfits. These should be made of a wrinkle-free dark
fabric that is lightweight and easily washed in the
bathroom sink and dried overnight. For
the women, be sure one of these is a dress or skirt,
as European women wear dresses or skirts more often than
pants. 3 sets of underwear and socks, here again of a
fabric that will be easy to wash and dry. A light jacket
or sweater for mild seasons, and heavier for cooler seasons.
Camera gear, film, toiletries (you can purchase more
along the way as you need it). Using stuff bags helps
you stay organized and compact. For instance, put all
your toiletries in one bag, underwear and socks in another,
camera gear and film in another, etc. Roll and rubber-band
the clothes or zip-lock in airless baggies.
to leave out of your suitcase one outfit, pair of shoes,
and sweater or jacket for traveling on the airplane.
Even with all this, you should end up with extra room
in your bag for a water bottle and purchases. Most
gift and souvenir purchases you make in Europe can be
home directly from the shop where you
bought them. Have a wonderful, casual, and lightweight
|There are some real winter
bargains out there. Particular properties to note are those
in Lucca and Provence. Our
managers there have negotiated with some owners for a
low season reduction of up to 40% less than high season!
It’s still a lovely time to be abroad.
America there are two classes of travel –
First class, and with children.
Robert Benchley in Pluck and Luck, 1925