| 1 | *bouquet garni is one bayleaf plus spring of thyme and parsley tied together. |
| 2 | in a large skillet or saute pan heat vegetable oil and brown the meat chunks in several batches, adding more oil as needed. |
| 3 | Do not crowd the pan. |
| 4 | Remove meat from the pan and set aside. |
| 5 | add the vegetables and cook until lightly browned - if necessary add more oil. |
| 6 | Add the red wine to the pan deglazing it by scraping up the browned bits. |
| 7 | Add the bouquet garni and salt and pepper to taste. |
| 8 | Return the browned meat to the pan. |
| 9 | Simmer covered slowly for one hour and then add the stock. |
| 10 | Uncover the pan and increase the heat and let reduce for ?hour. |
| 11 | Towards the end of the cooking time remove the meat and let the liquid reduce to a sauce like consistency. |
| 12 | Defat the sauce and return the meat to the pan just to reheat. |
| 13 | drain meat when hot and remove to a serving dish. |
| 14 | Strain the pan sauce, adjust the seasonings and pour sauce over the meat. |
| 15 | serve with mashed potatoes and green salad |
| 16 | washington post 2/7/96 |
| 17 | == courtesy of dale & gail shipp, columbia md. |
| 18 | == |
| 19 | date: |
