Slow Simmered Beef with Potatoes

Ingredients

• 2  bay leaves 
• 2.5 pounds stew beef at room temperature
• 1 quart beef stock 
• 2 cups cooking wine dry red
• 7 tablespoons evoo 
• 3 cloves garlic crushed
• 1  onion quartered
• 1 tablespoon coarse pepper black
• 2.5 pounds potatoes peeled sliced cut into wedges
• 2 tablespoons rosemary finely chopped
• 6 servings salt 
• 2 tablespoons tomato paste 

Equipment

• oven
• pot
• stove
• dutch oven

Directions

1. Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt.
2. Place the beef in large Dutch oven with the stock and enough water to just cover.
3. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot.
4. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven.
5. To serve, while the beef is reheating, boil the potatoes until tender and drain.
6. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat.
7. Add the remaining clove garlic, stir for minute, then remove the garlic.
8. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.