Beef Arlesienne

Course : French
Serves: 6
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3 pounds boneless pot roast -- cut 1/2 inch thick slices
2 tablespoons oil
6 medium tomatoes -- peeled and quartered
4 ounces sliced mushrooms - -- (1 can), with liquid
1/2 cup pitted black olives
1 clove garlic -- crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 dash dried sweet basil
1 piece bay leaf

Preparation / Directions:

In Dutch oven or large, heavy saucepan, heat oil. Add meat and cook until well browned on both sides. Pour fat off pan. Add to pan, tomatoes, mushrooms and juice, olives, garlic, salt, pepper, basil, and bay leaf. Bring to boil. Cover tightly and simmer for 3 hours, or until meat is tender. Serve hot. Serve with macaroni. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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