Cooking Time: 1 1/2 -2 hrs Servings: 15-20
Tuscan Herb Infused Olive Oil
Espresso Balsamic Vinegar
6 lb stew meat (we use chuck roast, not groundhog)
6 tablespoons flour
2 teaspoons Seasonello (available at The Olive Scene)
1 teaspoon freshly ground pepper
1 teaspoon paprika
½ teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon Kirmizi Aci Biber (available at The Olive Scene), or red pepper flakes
½ teaspoon dried thyme
2 tablespoons Olive Scene bold Extra Virgin Olive Oil
2 c reduced sodium chicken broth
3 tablespoons Olive Scene Tuscan Herb Olive Oil
2 medium onions, chopped
3 cloves garlic, finely chopped
4 carrots, peeled and finely chopped
1 celery stalk, finely chopped
2 1/2 c dry white wine
2 tablespoons Olive Scene Espresso Balsamic Vinegar
1/3 c Dijon mustard
1/4 c whole grain mustard
Mix the flour and spices thoroughly.
Add the stew meat to a large bowl, and toss with the flour/spice mixture.
Heat the oil in a large heavy skillet, then brown the meat in batches. This will take about 5 minutes per batch.
Transfer the meat to a medium heavy pot and add the broth.
Pour off any fat from skillet, then add Tuscan Herb Oil, the onions, garlic, celery, and carrots.
Cook over medium heat, stirring and scraping up any brown bits, until onions are softened. This will take about 5 minutes.
Add the wine and vinegar and bring to a boil.
Decrease heat to medium/low and simmer until the liquid is reduced by half, about 8 minutes.
Pour the mixture over the meat.
Cover the pot and bring to a gentle simmer over medium heat.
Braise until it the meat is very tender. This will take 1 1/2 to 2 hours.
Transfer the solids to a serving dish and keep warm.
Bring the liquid in the pot to a boil and reduce it to about 3 c. This will take about 10 minutes.
Whisk in the mustards. Season sauce with salt and pepper and pour over the meat.
Serve with crusty bread and roasted vegetables.