BEEF STEW Serves 4-6

Ingredients:

5-6 lbs beef osso buco 

1.5 tablespoon salt 

2 teaspoon black pepper 

2 medium carrots, chopped 

2 large onion, chopped 

3 stalks celery, chopped

1 cup red wine 

1 quart of beef stock 

rice, potatoes, or egg noodles

  1. Season osso buco with salt and pepper, preferably a day or two in advance (over an hour or less than 5 minutes ahead of time is the rule of thumb). Preheat oven to 375°.

  2. Sear the meat in a Dutch oven on the stove, or under the broiler in a sheet pan, until all pieces have nice browning on at least one side. When meat is browned, transfer to a bowl or pan.

  3. Sauté carrots, onion, celery in the rendered beef fat (add a little olive oil if necessary) until carrots are soft and onions are translucent. 

  4. Deglaze pan with 1 cup red wine; add beef back in; add beef stock and bring to a rolling simmer. Cover and transfer to the oven.

  5. Cook beef for 3 hours or until fork tender; meat will start to fall apart once it reaches an internal temperature of roughly 210°. 

  6. Season the stew to taste and serve over rice, potatoes, or egg noodles.

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