6 tomatoes (you may substitute tomato sauce/paste onion soup mix makes a simple seasoning pack)
3 leeks (or a gob ‘o onions)
Gallons and Gallons of wine
1 lb. carrot bunch (minis are great)
1 large can of beef broth (if you don’t have any in the freezer next to the goat ears)
Rosemary oregano, basil
Directions
Cube 1 pound of stew beef and toss into stockpot filled with 2 cups of wine
4 cups of broth, sliced carrots and onions (leeks are even better, if available).
Add tomatoes & garlic. Toss in bay leaves and/or any other leaves and twigs
Cover and simmer on low heat for at least an hour. (Use 8 wine cubes for the 2 cups of wine.)
Add lots of celery for crunch, colorful bell peppers and potatoes. A little tapioca (preferred) or instant potato will thicken the juice nicely. Let simmer for hours.
Season with freshly ground pepper, sea salt and just before service, add a few drops of really good Balsamic vinegar
Place a thin slice of parmesan on top with freshly chopped parsley and serve with beautiful, crusty bread and olive oil.
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