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1
Cut the meat into 1-1/2 inch chunks removing most of the fat.
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2
Add the salt and pepper to the flour, mix.
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3
Dredge the meat in the flour.
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4
Reserve the extra flour.
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5
Pour the olive oil into a preheated large skillet.
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6
Allow the oil to get hot, but not burning.
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7
Brown the meat on all sides in small batches.
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8
Do not crowd the pan.
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9
Remove the meat to a either a large kettle or crockpot.
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10
Add the butter to what is left of the olive oil.
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11
Add the flour to the pan.
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12
Cook flour and butter mixture for a few moments.
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13
This is called a Roux.
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14
If it is too dry add a little more butter or oil to make a light brown thick paste.
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15
Heat the broth or consomme to just below boiling.
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16
Add to pan while stirring.
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17
This will make a thick gravy consistancy.
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18
Add the tomato sauce and wine.
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19
Keep stirring the liquids scraping up the browned bits off of the bottom of the pan.
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20
Add the spices (3 tbls.
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21
parsley) and browning sauce to the pan.
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22
Stir to blend.
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23
Pour the liquid over the meat in the kettle.
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24
Stir to coat the meat.
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25
Cut the vegetables into a chunky dice.
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26
Add the vegetables to the pot and stir to mix them in.
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27
Cover the kettle and bring to a slow simmer.
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28
Cook for four to six hours stirring occationally to prevent sticking.
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29
When meat is tender and vegetables are cooked through stew is ready.
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30
If using a crockpot cook for 8-10 hours on low.
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31
Remove the bay leaves before serving.
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32
Sprinkle with chopped parsley and serve.
