RIB-EYE

STEAK WITH
RED WINE
INGREDIENTS :

1 RIB EYE STEAKS

KOSHER SALT
FRESHLY GROUND
PEPPER
2 TABLESPOONS
CANOLA OIL
4 TABLESPOONS
UNSALTED BUTTER
4 THYME SPRIGS
3 GARLIC CLOVES
1 ROSEMARY SPRIG
100 ML OF RED WINE

STEP 1
SEASON THE RIB EYE STEAKS ALL OVER
WITH SALT AND FRESHLY GROUND
PEPPER. LET THE MEAT STAND AT
ROOM TEMPERATURE FOR 30 MINUTES.
STEP 2
IN A LARGE CAST-IRON SKILLET, HEAT THE CANOLA OIL UNTIL SHIMMERING. ADD
THE STEAKS AND COOK OVER HIGH HEAT UNTIL CRUSTY ON THE BOTTOM,
ABOUT 5 MINUTES. TURN THE STEAKS AND ADD THE BUTTER, THYME, GARLIC
AND ROSEMARY TO THE SKILLET. COOK OVER HIGH HEAT, BASTING THE STEAKS
WITH THE MELTED BUTTER, GARLIC AND HERBS, UNTIL THE STEAKS ARE
MEDIUM-RARE, 5 TO 7 MINUTES LONGER. TRANSFER THE STEAKS TO A CUTTING
BOARD AND LET REST FOR 10 MINUTES. CUT THE STEAKS OFF THE BONE, THEN
SLICE THE MEAT ACROSS THE GRAIN AND SERVE.
 BEEF STEW

INGREDIENTS :

¼ CUP ALL-PURPOSE
FLOUR
¼ TEASPOON FRESHLY
GROUND PEPPER
1 POUND BEEF STEWING
MEAT, TRIMMED AND
CUT INTO INCH CUBES
5 TEASPOONS
VEGETABLE OIL
2 TABLESPOONS RED
WINE VINEGAR
1 CUP RED WINE
3 ½ CUPS BEEF BROTH,
HOMEMADE OR LOW-
SODIUM CANNED
2 BAY LEAVES
1 MEDIUM ONION,
PEELED AND CHOPPED
5 MEDIUM CARROTS,
PEELED AND CUT INTO
STEP 1
1/4-INCH ROUNDS
STEP 1 STEP 1
2 LARGE BAKING
COMBINE THE FLOUR AND PEPPER IN A REMOVE THE BEEF FROM THE POT AND ADD COVER AND COOK, SKIMMING BROTH FROM TIME TO POTATOES, PEELED
BOWL, ADD THE BEEF AND TOSS TO COAT THE VINEGAR AND WINE. COOK OVER TIME, UNTIL THE BEEF IS TENDER, ABOUT 1 1/2 HOURS.
ADD THE ONIONS AND CARROTS AND SIMMER,
AND CUT INTO 3/4-
WELL. HEAT 3 TEASPOONS OF THE OIL IN A MEDIUM-HIGH HEAT, SCRAPING THE PAN
LARGE POT. ADD THE BEEF A FEW PIECES AT WITH A WOODEN SPOON TO LOOSEN ANY COVERED, FOR 10 MINUTES. ADD THE POTATOES AND INCH CUBES
A TIME; DO NOT OVERCROWD. COOK, BROWNED BITS. ADD THE BEEF, BEEF BROTH SIMMER UNTIL VEGETABLES ARE TENDER, ABOUT 30 2 TEASPOONS SALT
TURNING THE PIECES UNTIL BEEF IS MINUTES MORE. ADD BROTH OR WATER IF THE STEW
AND BAY LEAVES. BRING TO A BOIL, THEN
BROWNED ON ALL SIDES, ABOUT 5 MINUTES IS DRY. SEASON WITH SALT AND PEPPER TO TASTE.
REDUCE TO A SLOW SIMMER.
LADLE AMONG 4 BOWLS AND SERVE.
PER BATCH; ADD MORE OIL AS NEEDED
BETWEEN BATCHES.