MGrace's Notes:
Expand2.5-3.5 pounds meat for stew (1 1/2 - 2 1/2 inch cubes) Ask a question about this ingredient
1/2 cup AP flour Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
2-3 shallots, finely chopped Ask a question about this ingredient
2-3 carrots, chopped Ask a question about this ingredient
1 celery rib, finely chopped Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
2 cups white wine Ask a question about this ingredient
1 cup chicken stock Ask a question about this ingredient
3-4 tomatoes, chopped or sliced in half & grated on box grater, leaving skin (if skin is tough) OR 1 14oz can diced tomato Ask a question about this ingredient
1 cup olives, kalamata or oil-brined are best Ask a question about this ingredient
2-3 sprigs fresh thyme Ask a question about this ingredient
2-3 sprigs fresh parsley Ask a question about this ingredient
2-3 stips of orange zest Ask a question about this ingredient
5 tablespoons parsley, finely chopped Ask a question about this ingredient
1 garlic clove, minced Ask a question about this ingredient
1 teaspoon lemon zest, grated Ask a question about this ingredient
Preheat oven to 325°F
Ask a question about this stepHeat olive oil and butter in dutch oven or other oven proof pot over medium high.
Ask a question about this stepPat meat dry and season with salt & pepper. Toss in a bowl with flour and shake off excess. Brown meat in batches. Remove to plate.
Ask a question about this stepReduce heat to medium and add in shallot, carrot, celery and garlic and cook until soft & pale, stirring to pick up brown bits on pan. Season lightly with salt & pepper.
Ask a question about this stepAdd remaining ingredients and bring to a boil, stirring. Add meat back to pot along with accumulated juices and bring to simmer.
Ask a question about this stepCover and braise in oven until tender, about 1 ½ - 2 ½ hours. Check liquid levels periodically and add extra stock or water if it is drying out too much.
Ask a question about this stepWhen done, remove bay leaf, parsley and thyme stems. Check seasoning and adjust as needed.
Ask a question about this stepMix gremolata ingredients together. Using a microplane to grate both garlic & lemon zest will give a nice fine texture.
Ask a question about this stepBest served over saffron risotto or polenta, but egg noodles, rice or potatoes would be nice too. Serve gremolata at table.
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
