MommaS Beef Stew - beef stew meat

Method

• Heat approximately two turns of vegetable oil in the bottom of a large, heavy-bottomed cast iron pot, and saute the onion and garlic until they begin to soften.
• Add the beef stew meat and brown slightly on all sides. When the majority of the meat has been browned and some of the fat has rendered out, add 1/4 cup of the Classico/tomato sauce, and cook until reduced slightly, about three minutes. Stir all ingredients in the pot so far to get the flavors mingling.
• When the Classico/tomato sauce has thickened slightly, season the mixture with salt and pepper (starting with about 2 teaspoons of each - more can be added later) and add the remainder of the Classico/tomato sauce and the soup bones.
• Add water just until the meat is barely covered and the liquid is a murky red. Add more Classico/tomato sauce if necessary, and make sure that all ingredients are combined well. Bring the mixture to a slight boil, reduce to a simmer, and cover. Cook over am medium flame until the meat is tender, approximately 2 hours.
• When the meat is tender and beginning to flake and shred, add the potatoes and vegetables, and taste the liquid for seasoning. Add more salt and pepper if necessary.
• Cook, lid on, until the potatoes are heated through and the meat is fork-tender. Serve over white rice, polenta, or with egg noodles.
• *Classico substitute: In a medium saucepan, sweat 1/2 diced onion, 2 cloves minced garlic until soft; add 1 can tomato paste, 1 can chunky tomato sauce (or stewed tomatoes, broken up slightly), and 2 teaspoons dried basil, parsley, and oregano. Simmer for approximately 20 minutes. Recipe can be increased as necessary, and please note that all measurements are approximate!