pepper beef stew

Ingredients

• 2 1/2 pounds beef chuck roast
• Kosher salt
• Oil
• 6 - 8 garlic cloves, peeled
• 2 tablespoons coarsely ground black pepper
• 1 bottle red wine, and a Chianti would be perfect here
• 2 tablespoons panko bread crumbs
• 2 tablespoons chopped curly parsley
• Zest of one lemon
• Cut the beef into cubes, somewhere around 1 1/2 would be great – then season with kosher salt
• Put a tablespoon of oil and the garlic in an oven proof pan with a lid, and bring up to medium high heat, letting the garlic get golden brown – then remove from pan
• Add another tablespoon of oil, and sear the beef (in batches) until browned – set to the side
• If the pan is dry, add another tablespoon of oil, and when it begins to shimmer sprinkle the pepper over the top
• Stir well and when fragrant, 30-60 seconds add the wine – stirring well across the bottom (to release any delicious stuck on bits)
• Bring to a simmer, add the beef and any juices as well as the garlic
• Cover and cook on a low simmer 75-90 minutes
• Remove the lid and continue to cook, stiffing occasionally until the cubes are beautifully tender, another 75 minutes or so
• While it finishes cooking, heat a small non-stick pan over medium and toast panko until
• golden brown and crispi-er, then put in a small bowl and when cool add the parsley and lemon zest - mix well and set aside
• Serve on rice, pasta, soft polenta – or do what we did: put a little on some hearty grilled bread with a little of the panko/parsley sprinkled over the top
• Yumm