Slow Cooked Georgian Beef and Tomato Stew

Ingredients:
3 Tablespoons unsalted butter
2 small yellow onions, chopped (about 3 cups)
2 Tablespoons vegetable or canola oil
1 lb. boneless chuck roast, cut into small cubes
1 lb. boneless beef short ribs, cut into small cubes
2 Tablespoons finely chopped garlic, (about 6 garlic cloves), divided
1 28-ounce can whole peeled tomatoes (undrained), crushed by hand
3 cups water or unsalted beef broth
1 to 2 jalapeño chiles, seeded, if desired and finely chopped
6 cilantro sprigs plus 1/2 cup chopped fresh cilantro, divided, plus more for garnish
1/2 cup chopped fresh basil
1/4 cup fresh flat leaf parsley
*Note: Can serve over creamy polenta or rice (optional)

Directions:
Preheat oven to 350 degrees F. Melt butter in a large Dutch oven over medium-low heat. Add onions, and cook, stirring often, until softened 6-8 minutes. Transfer onions to a small bowl, set aside. add oil to Dutch oven, and increase heat to medium-high. Brown chuck roast and short ribs in two batches, flipping occasionally, until browned on all sides. 8-10 minutes per batch.

Return all meat to Dutch oven, and add onions, 1 Tablespoon of garlic. Cook, stirring often, until fragrant, about 1 minute. Add crushed tomatoes with juices, 3 cups water or unsalted beef broth, and salt. Bring to a boil over medium-high heat. Stir in jalapeños. Remove from heat. Tie together cilantro sprigs using kitchen twine, and add to Dutch oven.

Cover Dutch oven, and transfer to preheated oven. Roast, stirring occasionally, until meat is fork tender, about two hours. Remove from oven. Skim and discard oil that rises to the surface.

Discard cilantro sprigs. Stir in chopped cilantro, basil, parsley and remaining 1 tablespoon garlic. Let stand 5 minutes. Garnish with additional cilantro and serve with polenta or rice.

Serves 6

Recipe from Food and Wine