3 tablespoons olive oil
3 tablespoons unsalted butter
1 1/2 pounds boneless beef chuck, cut in 3/4-inch pieces
2 medium onions,dices
2 large cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried marjoram
1 teaspoon paprika
1 teaspoon salt
1 cup dry red wine (Bardolino, Barbera d'Alba, or Barbera d'Asti)
1/4 cup tomato paste mixed with 1/2 cup water
1 teaspoon balsamic vinegar
6 cups water
1 1/2 pounds potatoes, peeled and cut into 1/2 diced pieces
Gremolata for garnish.
1. Heat 1 tablespoon oil and butter in large skillet over medium heat. Add the beef and saute until lightly
brown on all sides. Remove from heat and set aside.
2. Heat the remaining oil and butter in a large soup pot over medium heat. Add the onions, saute until translucent.
Add galric, stir constantly, until the garlic takes on a little color.
3. Add the meat and drippings to the soup pot. Add the cumin, marjoram, paprika, and salt, stir well.
Cook for 3 to 4 minutes, then add wine. Increase heat to medium-high, and cook until the wine is reduced by half.
4. Add the dissolved tomato paste, balsamic vinegar, and water to pot. Bring to boil, then reduce the heat
to a very slow simmer. Cover and cook until the meat is almost tender, about 1 hour.
5. Add the potatoes and cook, covered until the meat is tender and the potatoes are very tender, about 30 minutes.
Serve with a teaspoon of gremolata on top of each bowl.
