-
1
Cook bacon or salt pork in a tablespoon of oil in a large heavy fry pan over low heat until lightly browned.
-
2
Remove and set aside.
-
3
Dry the beef with paper toweling, then add as many pieces as you can without crowding to the fry pan.
-
4
Brown nicely all over.
-
5
Transfer the meat to a heavy 4-5 quart Dutch Oven with lid.
-
6
Add the carrots, celery and onion to the fry pan and cook until starting to brown a little.
-
7
Transfer vegetables to Dutch Oven.
-
8
Pour a cup or so of wine or beef broth into the frying pan and bring to a boil, scraping up all the lovely browned bits in pan.
-
9
Pour this over the beef and vegetables.
-
10
Now, put the Dutch Oven over low heat and add the rest of the wine and beef broth.
-
11
Add the browned bacon bits or salt pork, if you are using them.
-
12
Add the tomato paste, bay leaves, thyme and chopped garlic cloves.
-
13
Bring to a boil, then reduce to a simmer.
-
14
Taste and season with salt & pepper, be cautious, you can add more later.
-
15
Cover and cook slowly, either in a preheated 325 degree oven, or on top of the stove.
-
16
Simmer for 2-4 hours, until the meat is very tender.
-
17
An hour before the end of cooking, add the potatoes if you want to use them, and add the peas and mushrooms 30 minutes before the end of cooking.
-
18
Finish off the stew by skimming any fat that remains on the surface, and boiling down the liquid to reduce it, if it seems too thin.
-
19
Serve with rice, noodles, or mashed potatoes.
-
20
Garnish with fresh parsley.
-
21
NOTE: Cheaper cuts of meat, like shank or shin beef, will take the longest to cook; chuck or round the shortest.
