Beef Casserole with Walnuts

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                            FOOD FUNNY
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Here's another good one from Rosemary Zwick. Where does
she get them all?

My Grandfather had traveled to Quebec one time for his job.
He called my Mom and complained that all of the street signs
were in French. As Grandfather was driving he passed a
billboard for a restaurant that featured filet mignon. He hollered
into the phone to Mom, "Finally! Something in English!"

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                            TODAY'S RECIPE
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The walnuts and orange zest give this unusual stew an appealing
combination of flavors and textures.

Beef Casserole with Walnuts

3 Tbs (45 ml) butter
1 1/2 - 2 lbs (675-900 g) beef stew meat
1 onion, chopped
1 Tbs (15 ml) all-purpose flour
1 1/2 cups (375 ml) beef stock
1/4 cup (60 ml) red wine (optional)
1-3 cloves garlic, finely chopped
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
2 ribs celery, thinly sliced
1/2 cup (125 ml) walnut halves or pieces
1 Tbs (15 ml) finely chopped orange zest

Heat 2 tablespoons (30 ml) of the butter in an ovenproof pot with
a lid over moderate heat and brown the beef. Transfer the beef to
a plate and saute the onions in the remaining fat until lightly browned,
about 10 minutes. Stir in the flour and cook for 2 minutes. Add the
meat to the pot along with the beef stock, optional wine, garlic,
and seasonings. Cover tightly and bake in a preheated 325F (165C)
oven for 2 hours. Shortly before serving heat the remaining tablespoon
(15 ml) of butter in a skillet over moderate heat and saute the celery
and walnuts for about 3 minutes. Scatter the celery mixture and
orange zest over the meat before serving.
Serves 4 to 6.
Received on Sat Jul 31 21:21:27 2010