BRAISED ITALIAN BEEF STEW

"It's often difficult to find a 5-pound boneless beef chuck; getting two smaller roasts will work fine in this recipe."

5 pounds (or so) boneless beef chuck, shoulder or blade
1 1/2 teaspoons salt
1 teaspoon (freshly ground) pepper
2 tablespoons olive oil
2 ribs celery
2 carrots
1 medium onion
6 large cloves garlic (about 2 tablespoons minced)
2 cups dry white wine, red wine or beef broth
28 ounces canned crushed tomatoes (about 1 1/2 cups, approximately)
2 teaspoons thyme
1 bay leaf
mashed, baked, or au gratin potatoes (for serving)

Sprinkle beef with salt and pepper.

Place it in a wide, deep baking pan (like a turkey roaster). Preheat the broiling element of the oven, put the rack 4 inches from the heat (or enough room to allow for the pan). Put the meat under the broiler element, and, leaving the door ajar so the element remains on, broil the meat for 15 minutes, or until deep brown. Turn it over, and broil five minutes more.

As the meat cooks, heat olive oil in a skillet over medium heat. Mince celery, carrots and onion, adding them to the skillet as you mince. Increase heat to high and cook, stirring occasionally, five minutes, or until softened (if vegetables begin to burn or stick, turn the heat down).

Peel and mince garlic. Add it to vegetables, reduce heat to medium or medium-low and cook, stirring occasionally, another five minutes. Scrape the vegetables into pan with meat. Add broth or wine, tomatoes, thyme and bay leaf.

Heat oven to 300 degrees F.

Place foil over the pan, and crimp it tightly. Bake for three hours.

Remove from heat, and remove meat to serving platter. Remove and discard bay leaf from sauce. Put the sauce into a blender, or use a hand-held immersion blender, to blend the liquid and vegetables into a smooth sauce. Cover meat with sauce, and serve. Serve with mashed, baked or au gratin potatoes.

Serves 6 with leftovers. Leftovers freeze well.
Source: Lansing State Journal, January 8, 2007