Ingredients
Serves: 8 servings
Prep Time: 30 mins
Total Time: 5 hours 30 mins
1 bottle Chianti or other dry red wine
4 rosemary sprigs
4 sage sprigs
1 red onion, coarsely chopped
1/2 of a celery rib, coarsely chopped
1 carrot, coarsely chopped
3 bay leaves, 1 tablespoon black peppercorns, 1 tablespoon juniper berries, 2 teaspoons whole cloves, tied in a cheese cloth
2.5 lbs. stew beef, cut into 2 inch cubes
1/4 cup extra-virgin olive oil
1/2 of a celery rib, finely chopped
1 carrot, finely chopped
1 small red onion, finely chopped
2 large garlic cloves, thinly sliced
1 tablespoon very finely chopped sage
21/2 teaspoons very finely chopped rosemary–1 tsp reserved for later in cooking
Salt & pinch of crushed red pepper to taste
2 whole cloves, 8 juniper berries, 2 bay leaves and 4 peppercorns, tied in cheesecloth
3 cups reserved marinade
1/2 cup beef or chicken broth
1 cup diced tomatoes
1 tbsp tomato paste
1/2 cup or so of olives, sliced
1/2 cup coarsely chopped parsley
1 tbsp of lemon zest
a few grinds of black pepper
1.5 tsp garlic powder or spice blend–I like Organic Healthy Earth Seasonings spice blend for meat, seafood and veggies from Whole Foods
Preparation
