BEEF STEW WITH ROOT VEGETABLES AND SUN-DRIED TOMATOES

Ingredients for 6 servings:

Marinade:

2 pounds round steak or roast, cut into 1" chunks

1 bottle red wine

2 tablespoons cognac (optional)

1 small onion, sliced

1 carrot, peeled and sliced

2 bay leaves

2 sprigs fresh thyme, 1/4 teaspoon dried

10 black peppercorns

2 whole cloves

Stew:

spray oil

1 cup strained marinade

1 reserved bay leaf and fresh thyme

1 2 ounces beef broth

2 cups cool water

1 cup chopped canned tomatoes and juices

1 pound marrow bones, cleaned out, or beef knuckle bone (optional)

Vegetables:

1/2 pound carrots, peeled and cut into 1" lengths

1/2 pound red potatoes, peeled

1/2 pound pearl onions, blanched 1 minute in boiling water, peeled

Finish:

6 sun-dried tomato halves, thinly sliced

beurre manie: 2 tablespoons each, unsalted butter and flour

1 tablespoon tomato paste

freshly ground black pepper and possibly sugar

2 tablespoons minced parsley

Directions:

The night before:

Combine the meat pieces, liquids and seasonings in a nonreactive pot and refrigerate until you are ready to make the stew the next day.

Stew:

Strain the marinade.  Separate and dry the meat pieces.  Heat a non-stick skillet, spray lightly, and saute the meat in a single layer, turning frequently to sear all sides.  Remove sauteed pieces to a heavy 4  quart pan.  When the meat is sauteed, turn the heat down a bit, brown the bones, and place them in the pot with the meat.  Add the reserved wine, broth, water, tomatoes and seasonings.  If the meat is not fully covered with liquid add water to submerge it.

Bring stew to a simmer, cover, and cook until the meat is tender, about 2 hours.

Vegetables: Add the carrot pieces, potatoes, blanched and peeled onions and simmer for 10 minutes.

Finish: Stir in the sun-dried tomato pieces.  Blend together the soft butter, flour and tomato paste.  Add it, one tablespoon at a time, stirring it into the stew until it is thickened.

Remove marrow bones.  Season with pepper to taste.