French Beef Daube with Olives &
Greek Beef Stew

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            FOOD FUNNY
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Here's one about the power of advertising from Rosemary Zwick:

My father is a skilled CPA who is not great at self-promotion. So when
an advertising company offered to put my father's business placard in
the shopping carts of a new supermarket, my dad jumped at the chance.
Fully a year went by before we got a call that could be traced to those
placards.

"Richard Larson, CPA?" the caller asked.

"That's right," my father answered. "May I help you?"

"Yes," the voice said. "One of your shopping carts is in my yard, and I
want you to come and get it."

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            TODAY'S RECIPES
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This classic French dish is really nothing more than an old-fashioned
stew, simplified because the beef isn't browned before braising.

French Beef Daube with Olives (Daube de Boeuf aux Olives)

2-3 lbs (1-1.5 Kg) beef chuck, round, or sirloin, trimmed
of excess fat and cut into 2-inch (5 cm) cubes
6-8 cloves garlic, chopped
1-2 onions, chopped
2-4 carrots, chopped
1 cup (250 ml) red wine
1 Tbs (15 ml) red wine vinegar
1 tsp (5 ml) fennel seeds
1 sprig fresh thyme, or 1/2 tsp (2 ml) dried
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
cup (250 ml) good quality black or green olives, preferably pitted
Chopped parsley for garnish

Combine all the ingredients except the olives and parsley in a non-
reactive bowl or plastic container and refrigerate for at least 2 hours
or overnight. Transfer the mixture to a large pot and bring to a boil
over moderate heat. Reduce the heat and simmer covered until the
beef is tender, 1 to 1 1/2 hours. Add the olives and simmer uncovered
to reduce the liquid slightly for 10 to 20 minutes. Garnish with
chopped parsley. Serves 4 to 6.

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The aroma of this dish alone, with hints of cinnamon and cloves,
is enough to tell you of its Middle Eastern heritage.

Greek Beef Stew (Stifado)

2 Tbs (30 ml) olive oil
1 1/2 - 2 lbs (675-900 g)
beef stew meat cut into 1-inch (3 cm) cubes
Salt and freshly ground pepper to taste
1 large or 2 small onions, chopped
2-4 cloves garlic, finely chopped
1/2 cup (125 ml) red wine
1/2 cup (125 ml) beef or chicken stock
1/4 cup (60 ml) red wine vinegar
1 6-oz (170 g) can tomato paste
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) ground cloves
1 bay (laurel) leaf

Heat the oil in a large heavy pot over high heat and cook the beef and
onion until the beef is browned on all sides and the onion is lightly
browned around the edges, about 10 minutes. Add the remaining
ingredients and bring to a boil. Reduce the heat and simmer covered
until the beef is tender, about 90 minutes. Serves 4 to 6.
Received on Thu Mar 1 08:38:32 2007