Serves: 4


  • 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!



Step 1

 Heat oven to 300 degrees

Step 2

Heat oil to medium-high in a Dutch Oven or high-sided skillet with a lid

Step 3

 In a medium sized bowl toss meat with salt and pepper (about ½ tsp. of salt and ¼ tsp. of pepper)

Step 4

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)

Step 5

Remove all meat from the pan

Step 6

Add onions, carrots, celery and garlic and saute until fragrant, about 5 min, stirring regularly

Step 7

Season vegetables with salt and pepper

Step 8

Pour red wine or beef broth in pan over the veggies and bring to a slow simmer

Step 9

Pour in vegetable broth and bring to a full boil. Leave boiling for 5 minutes

Step 10

Add fresh herb or dried herb bouquet, dried bay leaf and parmesan rinds

Step 11

Turn off heat, place lid on top and transfer to 300 degree oven. Cook for 4 hours

Step 12

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


Step 13

Prepare potatoes during the above step


Step 14

 Serve with potatoes, parmesan shavings, hot sauce and or truffle oil, but most importantly, enjoy!


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