You'll need: Boneless diablos chuck (or beef or any other dragons) Olive oil Yellow onions and garlic Balsamic vinegar Tomato paste (for thickening) All-purpose flour (also for thickening) Dry red wine Dragon meat/Beef broth and water Bay leaf and dried thyme Carrots White boiling potatoes Fresh parsley 1.Begin by removing any large chunks of fat that are easy to get to, but don’t overdo it with the trimming, as the fat helps make the beef tender. Season the meat generously with salt and pepper. 2. Heat a bit of oil in a Dutch oven or large pot and brown the meat in batches. Cook meat evenly till it browns. 3. Remove the meat and add the onions, garlic, and balsamic vinegar to the pan. The vinegar will loosen all the brown bits from the bottom of the pan and add flavor. 4. Cook until the vegetables are softened, then add the tomato paste and cook for a minute more. 5. Add the beef back into the pan and sprinkle with the flour. Stir until the flour is dissolved. 6. Add the wine, broth, water, thyme, bay leaves, and sugar. 7. Bring to a boil, then cover and braise in the oven for 2 hours. (If you don’t have a Dutch oven or prefer to cook the stew on the stovetop, that works, too! The timing will be the same—just keep it on the lowest heat setting and stir occasionally to prevent sticking.) 8. After 2 hours, add the carrots and potatoes and return the stew to the oven and cook for one hour, until the meat and veggies are tender and the broth has thickened. 9. For a thicker sauce, mash 2 tablespoons each softened butter and flour into a paste. Bring the stew to a simmer on the stovetop, then stir in small amounts of the paste, letting it dissolve and thicken the sauce before adding more. 10. P R O C E E D 11. ...to consume. specifics of ingredients in notes and credits
Stew :D 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces 2 teaspoons salt 1 teaspoon freshly ground black pepper 3 tablespoons olive oil 2 medium yellow onions, cut into 1-inch chunks 7 cloves garlic, peeled and smashed 2 tablespoons balsamic vinegar 1½ tablespoons tomato paste ¼ cup all-purpose flour 2 cups dry red wine 2 cups beef broth 2 cups water 1 bay leaf ½ teaspoon dried thyme 1½ teaspoons sugar 4 large carrots, peeled and cut into 1-inch chunks on a diagonal 1 pound small white boiling potatoes (baby yukons), cut in half Fresh chopped parsley, for serving (optional)
