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1
heat butter and oil over medium high heat (4-6 on gas, depending on how strong your burner is) You want the combo of the butter and olive oil, the butter adds the bas layer of richness to the dish and browns the onions and carrots.
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2
Add onions, stir 1-2 minutes, just until fragrant.
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3
Add carrots, stir 2-3 mins
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4
Add garlic, rosemary, thyme mixture, stir 1 minute.
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5
Add nice shake of black pepper and salt, stir in well, cook another 1 minute.
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6
Add the meat one part at a time. I like to go bison, then veal, then lamb. Make sure you stir each portion in well before adding the next. You are still medium high heat (4-6).
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7
Once all meat is thoroughly combined with carrots, onions and garlic/herb mix add a nice helping of cracked black pepper and cracked sea salt and ga - it is important to use the cracked stuff here because you really want to infuse the meat with the salt and pepper. Also put in a good shake of garlic salt.
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8
Stir, cook the mixture for 3-5 minutes until you see only a little bit of pink in the meat.
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9
Add the ruby port, let cook 5 minutes
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10
Add the beef stock, cook another 5 minutes.
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11
Add the tomato paste, cook another 5 minutes.
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12
Each time you add the prior 3 ingredients you are bringing the mixture back up to a nice bubble and then adding the next.
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13
Add the tomato sauce, worcestershire, dried oregano, more cracked pepper, salt and garlic salt, once the mixture starts to bubble reduce heat to low (0-2) and partially cover.
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14
Cook for an hour, stirring every 15 minutes.
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15
At 45 minutes start your water for the potatoes, make sure to salt the water, don't be shy with the salt. Turn the oven on, 400.
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16
Peel and dice potatoes.
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17
Last 15 minutes, cover completely.
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18
Remove lid & before stirring again, skim oil from top.
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19
Add butter and cook on low until potatoes are whipped and ready to go.
