Mike's Stew

I love stews. So do my kids, who always called them "stringy meat". Here's a special recipe which makes a thick and rich sauce but without any thickeners. Read on.

3-4 lbs. tri-tip roast (I prefer buffalo, but beef is fine too)

2 tbsp. good olive oil

1 ½ cups finely shredded carrots

1 ½ cups finely shredded onions

2 cups chopped carrots

2 cups chopped onions

3 cloves garlic, chopped

1 bunch Italian parsley, chopped

½ small container tomato paste

4 cups beef stock (or ½ wine and ½ stock)

Salt, pepper, thyme

Preheat oven to 325F.

Heat oil in Dutch oven (I use Le Crueset) until shimmering. Season the meat and brown on all sides. Remove and toss shredded vegetables in the same pot until soft and aromatic, about 7 minutes. Add remaining ingredients and stir well. Return meat to the pot and bring to a boil. Bake 3-4 hours or until so tender it falls apart.

Remove the meat from the sauce and remove the thyme if fresh. Process the vegetables in a food processor with 3 cups of the liquid. Adjust liquid until you achieve the desired consistency.

Slice the meat thinly and serve with the sauce. Mashed potatoes were made to be eaten with this dish!