Late root vegetables still around. Comfort food on murky gray December days.
1 1/2 – 2 lbs. beef chuck or leg of lamb.
Cut into stew-sized chunks.
In a large stock pot, brown the meat in stages on all sides in a little olive oil.
Season each time with garlic powder, ground black pepper, thyme, dash of cayenne to taste.
When all sides are brown, add 1/4 cup chicken broth, deglaze and remove meat and broth to a large bowl.
Repeat until all meat is seasoned and browned. Leave meat and broth in the bowl.
In the same stock pot, brown finely chopped veggies, about 1/4 cup each:
celery with leaves
2 cleaned leeks
Season with oregano, thyme, garlic powder, basil to taste.
Pour the meat chunks and broth back into the stock pot and stir with veggies.
Add 1 cup dry red wine, such as a French Beaujolais. Bring to boil.
Cover and simmer for 1-2 hours.
2 peeled quartered onions
10-15 whole fresh mushroom caps
large chunks of carrots and celery
another cup of red wine
Bring to boil and simmer half-covered for another hour or so.
Meat tender, veggies cooked through but not soggy.
Serve with horseradish mashed potatoes.