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1
Cut the celery stalks, mushrooms, onions, green bell peppers and whole carrots (if using) into a large dice.
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2
Add to a large bowl, generously season with salt and pepper and toss to combine.
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3
Set aside.
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4
Next, to a large, tall pot add enough vegetable oil to coat the bottom of the pot.
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5
Add the whole peeled garlic cloves and heat on medium-low to medium heat, uncovered.
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6
Salt and pepper all sides of the meat.
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7
When oil is hot and garlic starts to sizzle, carefully place meat into the pot, beginning with fat-side down.
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8
You want to brown all sides of the meat (**BROWNING TIP: If you go to turn the meat over, and it's stuck to the bottom of the pot, that means it's not ready to be turned yet!
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9
When that side is done browning, it will begin to release from the bottom of the pot; then you can flip it to the next side; let the meat tell you when it's ready to be turned ).
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10
Each side takes approximately 2-5 minutes.
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11
Once browned on all sides, add the diced veggies to the pot.
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12
Pour the wine and a 10-1/4oz.
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13
can of tomato soup over the veggies, and stir to combine.
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14
Cover.
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15
Let simmer on the stove top on low heat for 3-4 hours, adding a 16 oz.
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16
bag of baby carrots during the last two hours of cooking.
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17
After cook time, remove the meat from the pot and allow it to sit at room temperature until cooled (usually several hours).
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18
To serve the baby carrots as a side dish, scoop them out now.
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19
If you have an emulsion blender (AKA hand blender), now is the time to break it out; using an emulsion blender, blend the diced veggies, wine and tomato soup directly in the pot until it's a smooth, thick gravy (if you do not have an emulsion blender, blend in a food processor in batches).
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20
Once the meat is cooled, slice it and add it to the gravy.
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21
Let meat marinate in the gravy over night (this is how it will get even juicer and more flavorful).
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22
The next day, reheat in the oven on a low setting until ready to serve.
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23
Serving Suggestion: serve with the stewed baby carrots and extra gravy over buttered egg noodles.
