Ingredients
2 lbs beef chuck, cut into cubes
2 Tbsp olive oil
1 large yellow onion, diced
3 carrots, peeled and sliced
2 potatoes, peeled and cubed
3 cloves garlic, minced
6 cups beef stock
1 cup red wine (optional, but Mama always did)
2 bay leaves
1 sprig thyme
1 tsp black peppercorns, cracked
Salt, to taste
[ Herb001 missing]
[ Vegetable10010 Redacted ]
Steps
In a heavy pot, warm the olive oil. Sear the beef cubes on all sides until browned. Remove and set aside.
In the same pot, add onion, carrots, and potatoes. Cook until the onion is translucent, the edges of the carrots just starting to caramelize.
Stir in garlic and cook until fragrant, only about a minute. Actually maybe three minutes, no that’d burn it? Two minutes.
Return beef to the pot. Pour in stock and wine. Add bay leaves, thyme, peppercorns, and a generous pinch of salt.
Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1, or 2 to 4 hours? Until the beef is meltingly tender, but do not burn.
Toward the end of cooking, stir in the [herb] and the [vegetable] — whatever they were. Mama always said, “Don’t forget the last two — they make it ours.”
Adjust seasoning, ladle into bowls or plates, and serve with thick bread for soaking up the broth.
Should result in a dish as pictured below, hmmm but which one was it again?
All images, recipe text, and vaguely-inhuman text generated through Chat GPT.
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