2 pounds beef stew meat
2 tablespoons of vegetable oil
Salt & Pepper
1 cup diced onion (2 small onions or 1 big
2 carrots chopped
2 celery stalks chopped
3-5 cloves of garlic
1 cup red wine (can omit and substitute
with beef broth)
3 cups vegetable broth
1 fresh or dried herb bouquet
2 bay leaves
2 small or one large parmesan rind
Your favorite potatoes – big mashed
ones, little roasted ones, doughy gnocchi
ones, or what the heck, even french fried
ones, this dish needs potatoes!
Heat oven to 300 degrees
Heat oil to medium-high in a Dutch Oven or high-sided skillet with a lid
In a medium sized bowl toss meat with salt and pepper (about ½ tsp. of salt and ¼ tsp. of pepper)
Browning the Meat – place pieces of stew meat in the oil one by one without crowding the pan – you may need to brown the meat in batches. Sear about 3 minutes per side or until each side has turned a carmely roasted brown. Transfer cooked pieces to a plate (I use the lid of my Dutch Oven)
Remove all meat from the pan
Add onions, carrots, celery and garlic and saute until fragrant, about 5 min, stirring regularly
Season vegetables with salt and pepper
Pour red wine or beef broth in pan over the veggies and bring to a slow simmer
Pour in vegetable broth and bring to a full boil. Leave boiling for 5 minutes
Add fresh herb or dried herb bouquet, dried bay leaf and parmesan rinds
Turn off heat, place lid on top and transfer to 300 degree oven. Cook for 4 hours
Remove from the oven and cook over medium heat on stove top until the liquid thickens and the meat pulls apart easily with a fork
Prepare potatoes during the above step
Serve with potatoes, parmesan shavings, hot sauce and or truffle oil, but most importantly, enjoy!
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