There is nothing better on a cool autumn Sunday evening than walking into the kitchen, welcomed by the glow of the fireplace and the rich smells of meaty goodness: a pot slowly simmering on the back burner with stewed meat, falling apart ready to top thick golden polenta. This is a "stick to your ribs" hearty dinner perfect for the fall & winter.
1 lb of beef or pork for stew (or a mix of both)
1 carrot, diced
1 yellow onion, diced
1 celery stalk, diced
handful of olives
2-3 spoonfuls of capers, drained
1/2 glass of white wine
salt & pepper
flour for dusting
squeeze of lemon juice
aromatics/herbs - thyme, sage, rosemary
stock, enough to cover the meat
Dredge meat in flour.
In a heavy bottomed pot on medium/high heat, brown meat on all sides.
Remove meat from the pan.
Reduce heat to low, add in vegetables and sauté for 10 minutes.
Add meat back to the pot (as well as the optional mushrooms) with your aromatics.
Deglaze with white wine and lemon juice.
Cover meat with stock.
Toss in capers & olives.
Simmer very slowly for 1.5 - 2 hours until meat is very tender.
Serve over polenta or boiled potatoes.