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1-1/2 lb round steak, cut in 2-in/4-cm cubes 700 g
1/4 cup Madeira wine 60 mL
2 tbsp vegetable oil 30 mL
16 baby onions, peeled 16
1 tbsp flour 15 mL
2 cups beef stock 500 mL
bouquet garni (parsley, thyme and bay leaf)
1 clove of garlic, crushed 1
salt and pepper, to taste
2 cups mushrooms, quartered 500 mL
1 cup green olives, pitted 250 mL
Heat the oil in a thick, flame-proof casserole and brown the beef, a few pieces at a time. Take out the beef, turn down the heat and brown the onions and reserve them. Discard all but 1 tbsp/15 mL oil.
Replace the beef, stir in the flour and cook 30 seconds. Pour in the Madeira wine, heat until nearly boiling and flame it. Add the stock, bouquet garni, garlic and seasoning; cover pot and simmer gently for 90 minutes or until the beef is almost tender. Add the onions and mushrooms and cook 15 minutes longer or until the beef and vegetables are tender.
Add the olives and heat thoroughly. Discard bouquet garni, taste the stew for seasoning and serve with buttered noodles or pasta shells.
1/4 cup Madeira wine 60 mL
2 tbsp vegetable oil 30 mL
16 baby onions, peeled 16
1 tbsp flour 15 mL
2 cups beef stock 500 mL
bouquet garni (parsley, thyme and bay leaf)
1 clove of garlic, crushed 1
salt and pepper, to taste
2 cups mushrooms, quartered 500 mL
1 cup green olives, pitted 250 mL
Heat the oil in a thick, flame-proof casserole and brown the beef, a few pieces at a time. Take out the beef, turn down the heat and brown the onions and reserve them. Discard all but 1 tbsp/15 mL oil.
Replace the beef, stir in the flour and cook 30 seconds. Pour in the Madeira wine, heat until nearly boiling and flame it. Add the stock, bouquet garni, garlic and seasoning; cover pot and simmer gently for 90 minutes or until the beef is almost tender. Add the onions and mushrooms and cook 15 minutes longer or until the beef and vegetables are tender.
Add the olives and heat thoroughly. Discard bouquet garni, taste the stew for seasoning and serve with buttered noodles or pasta shells.
