4 lb Rancho San Julian Stew Meat
1 lb Rancho San Julian Neck Bones
½ cup flour
2.5 lb potatoes, cut into 1/2” chunks
1.5 lb carrots, peeled and cut into 1/2” chunks
1.5 lb shallots, roughly chopped
½ cup red wine
8 medium tomatoes (score tops)
½ lb of purple peppers, cut into 1” squares
2 bay leaves
1 sprig rosemary
2 sprigs thyme
½ cup olive oil
2- 3 tablespoons butter
Kosher salt and ground pepper to taste
Pat the Rancho San Julian Stew Beef and Neck Bones dry with a paper towel. Season the meat with salt and pepper, then sprinkle liberally with flour so the meat is lightly covered. In a dutch oven, heat the oil and butter over medium-high heat. Sear the meat in small batches, taking care not to crowd the meat, rotating until all sides are brown, adding oil as needed. Place the meat on a platter and set aside.
Meanwhile, in a separate pot, boil water and blanch the scored tomatoes for 1-2 minutes. Drain, and after allowing a few minutes to cool, remove the skin. Once fully cooled, cut the tomatoes in half, and use your hands to remove the seeds. Chop the tomatoes into approximately 1” chunks.
Using the remaining oil in the Dutch Oven, saute the chopped shallots over medium-high heat until light brown. Remove from pan and reserve with the meat. Reduce the heat to low, and pour wine into the pan, scraping the bottom of the pot with a wooden spoon. Return the beef and shallots to the Dutch oven, adding the tomatoes, carrots, and potatoes. Add enough water to barely cover the meat (about 1 quart), and bring the stew to a simmer.
Add bay leaves, rosemary, and thyme. Cover and reduce heat to low, allowing stew to simmer, but never boil. Pour yourself a glass of wine and stir the stew periodically. Add peppers after 30 minutes. After about 1 hour, check for doneness: the meat should be fork tender. Remove bay leaves and rosemary before serving.
Serves 8; halve all ingredients for 4.