Serves 4

Ingredients:

1 kg. – 2.2 lbs. beef, cut into large cubes

2 tablespoons shmaltz

1 tablespoon olive oil

1 large carrot, peeled and thickly sliced

1 large onion, sliced

1 teaspoon salt

1/2 teaspoon freshly-ground black pepper

2 tablespoons flour

1 750-ml. bottle of dry red wine

1 tablespoon tomato paste

1/2 cup dried, sliced Porcini or other mushrooms

1 tablespoon Tamari soy sauce

2 bay leaves

1 large sprig fresh thyme or 1/2 teaspoon dried thyme

4 cloves garlic, minced

Method:

Preheat oven to 450° F – 220° C.

1. Pat the beef chunks with paper towels to dry surface moisture.

2. In a large, heavy pan, melt the shmaltz. Add the olive oil. Let the fats get quite hot.

3. Sauté the beef chunks in the hot fat, a few at a time. Turn them over so that all sides brown.Remove the browned beef from the pan to a platter. I use tongs for this.

4. Sauté the onion and carrot in the same pan for about 5 minutes. Return the beef to the pan and sprinkle salt and pepper over everything. Mix with a wooden spoon. Sprinkle the flour over all and mix again.

5. Put the uncovered pan in the oven for 5 minutes. Mix the meat and brown it again for another 5 minutes. Place the pan on the  stovetop, over medium heat, and turn the oven down to 325° F – 160°C.

6. Pour the wine into the beef and vegetables. Add tomato paste, garlic,  soy sauce, and dried mushrooms. Stir to dissolve the tomato paste. Place the bay leaves and thyme on top of the beef and push them in a little with a spoon so that they flavor the cooking liquid.

7. Cover the beef and put it in the oven. Cook for 2 hours, then check to see if it’s fork-tender. Let it cook 1/2 hour longer if needed.  When you judge it’s ready, take the stew out of the oven and skim the fat off if liked. Taste for seasoning and adjust. Add optional onions and fresh mushrooms now.

Serve with plain boiled potatoes, rice, or noodles.