I love the fall time – cooler weather, pumpkin bread time, my birthday and stew season!
I thawed this roast out from the freezer. Check out that marbling.
Cut that hunk o’ meat in half.
Cut it into cubes.
Pour a little grapeseed oil in a cast iron skillet. (Salute Sante is my favorite.)
Throw those beef cubes into the skillet.
Lotsa garlic and shallots. (I threw in some onions too because I didn’t have enough shallots.)
Saute the beef cubes for an hour until they are good and caramelized, and very tender. Then put them in boiling beef broth in a stock pot.
Meanwhile, saute the garlic and shallots in a little butter. Then add 1 lb. sliced mushrooms.
Add garlic/shallot/mushroom mixture to stock pot. Add 1 can diced tomatoes. Add chopped up potatoes about 15 minutes until done.
Serve hot with crusty bread and you, too will have one happy husband!