- 2 1/2 lb beef shoulder or shank stew meat, cut in 2" cubes
- olive oil
- 1 cup chicken stock
- 1 1/2 cups dry red wine
- 1/2 onion, minced
- 5 garlic cloves, crushed
- salt and cracked pepper
- 1/4 cup parsley, minced
- 1 bay leaf
- 1 tsp oregano
- 12 button mushrooms
- 3 carrots, cut in 1" chunks
- 6 pearl onions, peeled and left whole
- 1 tbsp cornstarch
- 2 tbsp tamari
- 2 tbsp water
- crusty bread
- Heat 1 tbsp olive oil in a dutch oven. Add half the meat and brown on all sides for 5 minutes. Remove from the pot. Add 1/2 cup chicken stock to the pot, swirl the liquid around, and pour into a bowl.
- Heat a second tbsp of olive oil and repeat with the second half of the meat and 1/2 cup of the stock, pouring it in the same bowl. Set the liquid aside and return all the meat to the pot.
- Pour in the wine. Add the onion, garlic, parsley, bay leaf, oregano, and the reserved liquid. Season with salt and pepper to taste.
- Bring to a boil, reduce heat, cover and simmer 1 1/4 hours.
- Add the mushrooms, carrots, pearl onions, and bring back to a boil, cover and simmer half an hour.
- Remove the bay leaf. Mix the cornstarch with the tamari and the water and then stir into the stew. Bring back to a boil. Check the seasoning.
- Serve with the crusty bread.