1-2tspred pepper flakesdepending on desired spice level
1 1/2Tbsponion powder
1 1/2Tbspgarlic powder
2tspground allspice
1tbspblack pepperfresh cracked
2tbspcoarse salt
For Stewing the Beef
2-2 1/2lbsstew meator beef roast cut into cubes
1/4cupolive oilperhaps more, depending on dryness in pan during searing
1mediumyellow onionchopped
2-3ribsceleryleafy parts are best, any part works
1sprigrosemary
2sprigsthyme
3sprigsoregano
1-2wholebay leaves
14ozdiced tomatoesfire roasted preferred
3cupsbeef bone broth
For the Final Cook
1lbcarrotscut non-uniformly
1 1/2lbspotatoescut non-uniformly
6-7cremini mushroomsthick sliced
1handfulparsleychopped
6cupsbeef bone broth
To Finish
TTsalt
Instructions
Sear the Beef
Heat your cast iron pot just below medium. Make the seasoning by grinding the coriander, fennel and red pepper flakes together. Add the remaining spices, salt and pepper, and mix together.
Toss the stew meat in the seasoning until evenly coated. Add 2 Tbsp of olive oil to your pot and sear the beef in small batches so each piece has space around it and steam can escape. Add more olive oil as necessary to sear all the beef, setting aside the finished batches in a bowl.
Stew the Beef
Set oven to 325. Add the onion, celery, herbs and bay leaf to the pot with 1/4 cup or so of water. Saute for 5 minutes, making sure to scrape the fond from the bottom of the pot (that's all the good stuff left behind from searing the beef).
Add the can of fire roasted diced tomatoes and 3 cups beef bone broth, stir, cover and place in the oven to cook for 2 hours.
Finish the Stew
After 2 hours, add the cut up carrots, potatoes, mushrooms, parsley, and 6 more cups of beef bone broth. Stir, cover and put back in the oven for 1- 1 /12 hours until vegetables reach desired tenderness. Taste, season with salt if needed, and enjoy!