Slow Cooked Beef Stew

Name: Slow Cooked Beef Stew
Ingredients: 3 tablespoons olive oil; 2 12 lbs chuck roast, cubed; 16 cloves garlic, peeled; 2 tablespoons cracked black pepper (not ground); 4 cups canned diced tomatoes with juice; 2 cups red wine; 1 cup chopped fresh basil leaf; salt; 3 large cloves garlic; 1 cup packed fresh parsley leaves; 2 -3 tablespoons grated lemon zest; 12 teaspoon salt

12 ingredients

15 steps

Ingredients

3 tablespoons olive oil
2 12 lbs chuck roast, cubed
16 cloves garlic, peeled
2 tablespoons cracked black pepper (not ground)
4 cups canned diced tomatoes with juice
2 cups red wine
1 cup chopped fresh basil leaf
salt
3 large cloves garlic
1 cup packed fresh parsley leaves
2 -3 tablespoons grated lemon zest
12 teaspoon salt

Directions

1

Preheat oven to 275F
2

Heat olive oil in a heavy bottomed dutch oven.
3

Brown meat on all sides, working in batches.
4

Pour off fat and add garlic, pepper, tomatoes, wine, and basil to pot.
5

Cover tightly and cook for 8 to 10 hours.
6

Check occasionally and if liquid is cooking away, add a little boiling water and turn down the oven temperature slightly.
7

When meat is very tender, lift it out of the pot and let liquid set for a few minutes while the fat rises to the top.
8

Skim off as much fat as possible, then return meat to pot.
9

At this point the meat can be refrigerated if you like.
10

More fat will rise to the surface and can be discarded.
11

Make the gremolata: Use a mini food processor to coarsley chop the garlic.
12

Add parsley and lemon zest and pulse a few more times.
13

Mixture should be loose and airy, do not overprocess into a paste.
14

Add salt to taste.
15

Warm meat through and serve topped with a sprinkling of gremolata.