(no subject)

[nverland]

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
1 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 /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.