Country Style Beef Stew

6 lbs. round Certifies Angus Beef™ knuckle, peeled, cut into 1 1/2 inch cubes

1Tbsp. cracked white pepper

3 oz. olive oil

4 1/2 cups brown stock

1 1/2 lbs. red onions, diced

10 cloves garlic, minced

1 cup tomato paste

1 1/2 cup Madeira

1 1/2 cups Pinot Noir wine

3 bay leaves

1 tsp. orange peel

1 lemon thyme sprig

4 oz. carrots, cleaned, diced

4 oz. fennel, cleaned, diced

1 lb. roma tomatoes, peeled, seeded, diced

2 Tbsp. cilantro, chopped

1. Dust beef cubes with cracked pepper and flour, combine loosely.  In large 14" non-stick skillet heat 1/2 the olive oil, pan sear the beef in 2 batches until lightly browned on all sides.  Remove meat and keep aside.

2. Deglaze pan with 1/2 cup beef stock.  Pour liquid over meat cubes.  In large rondeau or meat casserole, heat remaining oil.  Add onions, garlic, sweat until translucent, add tomato paste and roast until rusty in color.  Deglaze with Madeira and Pinot Noir wine.  Add bay leaves, orange peel, and lemon thyme sprig.  Add stock, carrots, celery, and fennel.  Bring to a boil and reduce to a simmer, add pan-seared meat cubes.  Stir and cook over low heat for one hour.  Stir gently occasionally.

3. Add peeled, diced tomatoes and adjust seasoning with salt and pepper.  Add additional stock if needed.  Simmer for an additional 20-30 minutes.  Remove nay leaves, add chopped cilantro.  Serve equal portions in bowls or in hollowed-out sourdough bread rounds.  Garnish with spring onions and cilantro.  Great with crunchy bread , or served or rice or garlic mashed potatoes.

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