For some reason this summer the one basil plant I planted ended up growing into 3 huge bushes. How lucky am I. (I think it has something to do with the heavy winds). I LOVE basil and if I don't get to eat it all I will pesto it and freeze it at the end of the season but right now I am trying to work it into everything I cook. Which is why I was so thrilled to see this recipe. It uses a whole cup! My family loved this stew so much that we didn't have any leftovers. I couldn't believe it! They all demanded that it be put on the repeater list right away. Yes, it really was that good. Enjoy.
Chunks of Beef Fricasseed with Fresh Basil and Wine
Falling Off The Bone
By: Jean Anderson
3 Tbsp olive oil
3 lbs boneless beef chuck, trimmed of excess fat and cut into 1 1/2 cubes
1 large yellow onion, coarsely chopped
1 large garlic clove, finely chopped
3/4 cup dry white wine
1 cup canned diced tomatoes, with their juice
1 cup coarsely chopped fresh basil (plus a little for garnishing)
1 tsp coarsely chopped fresh thyme
1 teas salt or to taste
1/4 tsp freshly ground pepper or to taste
Heat oil in a large heavy nonreactive Dutch oven over high heat until ripples appear on pan bottom -
about 1 1/2 minutes.
Add beef and brown in several batches, allowing about 10 minutes per batch and lifting each to a bowl as it browns.
Reduce heat to low, add onion and garlic and saute, stirring often, until soft but not brown - 10 to 12 minutes. Add wine and simmer uncovered until slightly reduced - 8 to 10 minutes. Add all remainng ingredients - but only half the basil - and simmer uncovered 5 minutes.
Return beef to pot along with accumulated juices and spoon pan mixture on top. Adjust heat so liquid bubbles gently, cover, and simmer until beef is fork-tender - about 2 hours. Stir in remaining 1/2 cup chopped basil, taste for salt and pepper, and adjust as needed.
Serve at once, sprinkling each portion with a little more chopped basil, if you like. Accompany with boiled rice or potatoes.
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