1 tablespoon Extra-Virgin Olive Oil
2 pounds Beef Chuck Roast (well trimmed & cut into approx. 1 ½ inch cubes)
20 Cipollini or Pearl Onions
½ pound Button Mushrooms cut INTO quarters (or sixth if big mushrooms)
2 tablespoons fresh Garlic, minced
2 cups Tomatoes (peeled, seeded and chopped) or one can peeled and chopped Tomatoes
1 can Cherry Tomatoes (optional)
½ cup (approx.) Tomato Puree
1 teaspoon Fresh Thyme, minced
1 teaspoon Fresh Rosemary, minced
1 cup good quality Port Wine
5 cups Beef Stock, 1 cup reserved is needed to adjust consistency at the end
1 Bay Leaf
½ cup Flour
Salt and Black Pepper to taste
1 tablespoon Cornstarch, dissolved in 2 tablespoons water (ONLY if necessary)
2 tablespoons chopped Parsley
- In a large skillet or Dutch oven, heat the olive oil and add as many meat cubes as you can without crowding (if the skillet is too crowded, the meat won't brown properly.) Brown the meat well on all sides, remove each batch as it browns and set them aside. It may be necessary to add a little olive oil.
- When all of the beef has been browned and removed, add the onions in the pot and cook, stirring occasionally, until they are golden brown. Add the mushrooms and cook until they have release most of their water, add the garlic and stir. When the garlic is fragrant (about 1 minute), add the tomatoes, the port wine and browned beef cubes. Add tomato puree, thyme, rosemary, bay leaf. Immerge a fine mesh strainer in the pot and add the flour and using a whisk incorporate the flour (add more flour if needed it).
- Reduce heat to low, let simmer for 2 to 2 ½ hours, stirring occasionally, until the meat is very tender. Adjust the thickness with corn starch if necessary or use the extra stock if needed to adjust consistency. Sprinkle freshly chopped parsley.
- NOTE: You can also cook separately Baby Carrot, Brussel Sprout, and Small Potatoes and add them to the cooked stew.