A book I read recently mentioned different agents that tenderize meat: tomatoes, wine, vinegar, and citrus. In this recipe I used everything but the citrus, and the lower - priced stew meat turned out mouthwateringly tender.
To make this comforting soup you'll need:
- 1 (16 oz.) package of dried navy beans
- 1 1/2 lbs. stew meat cut into 1 inch cubes
- 1/2 cup dry red wine (optional)
- 2 yellow sweet onions, coursely chopped
- 3 cloves of garlic
- 2 c. beef stock
- 2 cans undrained tomatoes
- 1 bag of baby carrots
- 1 lb. soup bones (optional)
- Prepare beans per package instructions to soak overnight, or use quick - soak method.
- Heat a small amount of oil in a heavy dutch oven. When oil is rippling and hot, add the onions. Season with salt and pepper. Cook for about 5 minutes.
- Add stew meat and soup bones. Brown each surface of the meat possible. Add the garlic cloves by pressing with a garlic press, or mince ahead of time.
- Add all other ingredients except for carrots. Bring to a boil until you get to a simmer, lower heat, and cover for 1 hour. This is where the benefits of a heavy lid keep all the flavors in without any steam escaping.
- Add carrots and cover another 45 minutes. Salt and pepper to taste. Sherry wine vinegar is optional, but adds tremendous flavor.