2 lb. beek chuck, all fat trimmed, cut in 1 inch pcs.
1-2 T olive oil
1/2 cup water (use 1 cup for stovetop cooking)
1/2 cup slow roasted tomatoes
2 T tomato paste
3 dried bay leaves
salt and fresh ground black pepper to taste
Break dried mushrooms into 1 inch pieces (this is easier than
cutting them after you soak them.) Heat stock to point of boiling in
saucepan, turn off heat, then add mushrooms and let them soak
while you brown onions and meat.
In large pan, heat 1 T olive oil, add chopped onion and saute about
5 minutes, until onions are softened but not browned. Put onions
in crock pot or stockpot.
In sam pan add rest of olive oil (if needed) and brown meat,
turning with fork so it browns well on all sides. (Don't rush his
step. It will take about 15 minutes to brown well.) Add meat to
crock pot or stockpot. Pour 1/2 cup water into hot pan, use a
turner to scrape all browned bits off, and add liquid and meat
bits to crock pot or stockpot.
Add tomatoes, tomato paste, mushrooms and beef stock, and
bay leaves. For crock pot, cook on low 5-6 hours, until meat is
tender and flavors are well combined. For stovetop, simmer on
low about 2 hours. You may need to add more water for
stovetop. (Don't be tempted to add more liquid to the crock pot,
even if it looks like it won't be enough when you first put it in, as
foods release liquid in a crock pot and I often end up wishing I
had used less liquid, never more.) Season to taste with salt and
fresh ground black pepper. Serve hot.
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