Mix 1 c flour with 1 t salt, 1 t sweet paprika, 1 t crushed dried thyme, and several grindings of black pepper. Pat dry 1# of cubed beef stew meat and dredge in the flour. Heat 2 T vegetable oil in a dutch oven over medium-high heat and brown the cubes all over, working in uncrowded batches and removing each batch to a plate when done.
If pan is dry, add a bit more oil. Over medium-low heat, saute 6-8 large shallots, cut into 1″ pieces; 4 medium-large carrots (or equivalent), peeled and cut into even pieces (1″ for thin parts, shorter for thicker parts); and 3-4 crushed garlic cloves for a few minutes, until beginning to soften. Raise heat to medium and add 1# mushrooms (medium mushrooms halved; large mushrooms quartered), stirring, till they take on a bit of color. Pour in 2-3 cups dry white wine and stir hard to loosen any caramelized bits on bottom of pan. Let wine boil for a few minutes.
Add beef back to pan together with 1-2 t. salt, 1# baby potatoes, a 15-oz can tomatoes, and enough water to almost cover the meat and vegetables. Bring to a boil, covered, then cook in 300 degree oven until beef and all vegetables are very tender, 2-3 hours. Taste and add salt, pepper, and red-wine vinegar as needed. Cool overnight.
When ready to serve, re-warm on stove top and snip a packet of chives over the top.
Recipe submitted by Co-Op owner and Board member, Lauren Shohet.
