Slow Simmered Beef with Potatoes

• 7 to 8 tablespoons EVOO
• 2 1/2 to 3 pounds stew beef, at room temperature
• Salt
• 1 quart beef stock
• 1 onion, quartered
• 2 bay leaves
• 3 cloves garlic, crushed
• 2 tablespoons tomato paste
• 1 tablespoon coarse black pepper
• 2 cups dry red wine
• 2 1/2 pounds potatoes, peeled and sliced 1/2-inch thick or cut into wedges
• 2 to 3 tablespoons rosemary, finely chopped

1. Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt.
2. Place the beef in large Dutch oven with the stock and enough water to just cover.
3. Add the onion, bay leaves and 2 cloves of the garlic.
4. Bring to a low boil and simmer, partially covered, for 2 hours.
5. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot.
6. Add the pepper and wine and cover.
7. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F).
8. Cool and store.
9. Reheat over medium heat or in a moderate oven.
10. To serve, while the beef is reheating, boil the potatoes until tender and drain.
11. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat.
12. Add the remaining clove garlic, stir for minute, then remove the garlic.
13. Add the potatoes and crisp a bit.
14. Season with salt, pepper and the rosemary.

evoo, stew beef, salt, beef, onion, bay leaves, garlic, tomato paste, coarse black pepper, red wine, potatoes, rosemary

Taken from www.foodnetwork.com/recipes/rachael-ray/slow-simmered-beef-with-potatoes.html (may not work)