1. Cut your meat into large pieces (double of what would be "bite size").
2. Finely chop the onions (feel free to use a food processor for this one).
3. Chop other veggies (except garlic) into small cubes.
4. Put 2 tbsp olive oil In a large heavy bottom pot (we are using our dutch oven).
5. Add your meat in batches and brown from all sides.
6. Remove the meat to a plate on the side, add another tbsp of olive oil if needed and put your onions into the pot. Saute them until very soft.
7. Using a garlic press (or just finely chopped) add the garlic to your onions and give it a minute to fry up.
8. Add 1 tbsp of tomato paste and mix well with onions and garlic.
9. Add the rest of your veggies and saute for another minute or two.
10. Put your meat back to the pot.
11. Add your spices and red wine.
12. If needed, add some water to cover all the ingredients.
13. Give it all a light stir and bring to a boil.
14. Once your stew is boiling reduce the heat to very low.
15. Cover with a lid and forget about it for about 2.5 - 3 hours.
16. After about 3 hours the meat should be really nice and tender and the liquid will be reduced by a lot.
17. Give it a taste, add more salt if needed,
18. Remember to remove the bones and the bay leaves from the pot before serving!
19. Serve with pasta, gnocchi, polenta, rice, or go full on traditional and make your own home made traditional pasta - Fuži (check the recipe HERE)
Have a bite!
If you want to make this dish using chicken (or hen) use some white wine instead of red and reduce the cooking time to 40 minutes to 1 hour.
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Marijo & Hans