Daube Of Beef With Whole Garlic And Root Vegetables
|Lean stew beef||2 Pound, cut into 1 inch chunks|
|Red wine||1 Cup (16 tbs)|
|Dried thyme||1 Tablespoon|
|Whole celery seeds||1 Tablespoon|
|Beef stock/Low salt beef broth||2 Quart|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Garlic heads||2 Clove (10 gm), cloves separated and peeled|
|Turnips||2 , peeled, halved, and cut into sixths|
|Turnips||2 , peeled, halved and cut into sixths|
|Brussels sprouts||1⁄2 Pound, trimmed|
|Baby carrots/2 carrots, cut on the diagonal into 1 inch pieces||6 , peeled and trimmed|
|Chopped fresh parsley||1⁄2 Cup (8 tbs) (For Garnish)|
In a large saute pan, cook the bacon until crisp.
Remove with a slotted spoon and drain on paper towels.
When cool enough to handle, coarsely chop and set aside until needed.
Transfer 1/4 cup of the bacon fat to a heavy-bottomed pot large enough to accommodate the meat and the vegetables.
Heat the bacon fat over moderately high heat.
Add the beef and cook until brown on all sides, about 5 minutes.
Add the red wine, thyme, and celery seeds and cook until the liquid evaporates, 3 to 4 minutes.
Add 1 quart of the beef stock and bring to a boil.
Reduce the heat to moderate and simmer, uncovered, for 45 minutes.
Stir in the tomato paste, garlic, and the remaining beef stock and cook 45 minutes.
Add the turnips, Brussels sprouts, carrots, and reserved bacon; cover and cook until the vegetables are tender, 15 to 20 minutes.
Season with salt and pepper, garnish with the chopped parsley, and serve.