Dauphiny Pot Roast
|Stewing steak||1 Pound|
|Garlic||2 Clove (10 gm)|
|Red wine||1 Cup (16 tbs)|
Cut the beef into large chunks, and put it in a casserole or fireproof dish with salt, pepper, garlic and quartered onions.
Cover with red wine.
Meanwhile scrape and dice the carrots, and fry them in oil.
When they have browned, let them cool a little before adding them to the contents of the casserole.
Leave to macerate for 12 hours.
Then bring the contents of the casserole to the boil, reducing the heat as soon as boiling point is reached.
Cook gently for 5 hours, with the casserole covered all the time, either on top of the fire over an asbestos mat or in the oven.
Serve just as it is.
This dish can be very successfully reheated.