CHEF JERRY'S SPICY STEW SEALED WITH FRESH DOUGH

SERVES 8

2 LBS.  BEEF POT/RUMP ROAST
8 CLOVES GARLIC
8 OZ. RED WINE
4 TBS. TOMATO PASTE
SEA SALT (TO TASTE)
2 ½ LEVEL TBS. BLACK PEPPER

BAKING POT OR CASSEROLE DISH WITH LID OR
2 DISPOSABLE MEDIUM ALUMINUM BAKING PANS


CUT BEEF INTO LARGE CUBES.

COMBINE ALL OTHER INGREDIENTS IN A LARGE BOWL, ADD THE BEEF AND MASSAGE THE BEEF CUBES THOROUGHLY WITH THIS MIXTURE.

POUR ALL OF THE INGREDIENTS INTO A MEDIUM SIZED DISPOSABLE ALUMINUM BAKING PAN.

COVER THE BAKING PAN WITH A SECOND INVERTED ALUMINUM BAKING PAN OF THE SAME SIZE.


DOUGH FOR SEALING 


3 1/4 CUP FLOUR
6 - 8 OZ. WARM WATER

MIX THE FLOUR AND WATER TOGETHER UNTIL IT BECOMES A THICK PAST CONSISTENCY.

COMPLETELY SEAL THE SEAM AROUND THE BOTTOM AND TOP OF BAKING DISHES (OR THE 2 PANS) TOGETHER ALL THE WAY AROUND WITH THE FLOUR & WATER PASTE.  YOU WANT A WIDE SEAL TO KEEP THE STEAM FROM ESCAPING THE BAKING PAN.

BAKE AT 250 DEGREES FOR A MINIMUM OF 3 HOURS.

REMEMBER, COOKING FOR LESS TIME  AT HIGHER TEMPERATURE WILL RESULT IN A TOUGHER FINISHED MEAT.