This is how you lure them in from splitting wood, tossing the football, or companionable conversation out on the front porch. You can make this recipe in two steps, cooking the meat a day ahead and chilling it, if you’s like to skim the fat. Serves 8 voracious adults.
- 2 1/2 lbs. chuck roast, bottom round, brisket, shoulder pot roast, or stew meat
- 1 or 2 soup bones (optional)
- 3 medium tomatoes or a 14-oz. can crushed tomatoes
- 2 stalks celery, chopped
- 1 small onion, chopped
- 5–6 cups seasonal vegetables (such as yams, corn, beans, peas, carrots), chopped
- sprig of rosemary
- 1 bay leaf
- 4–6 cups water
- 1–2 cups red wine (optional)
- salt and pepper to taste
In an 8-quart pot over medium heat, lightly sear beef on both sides: 3–4 minutes per each side. Use a little salt so the meat doesn’t stick.
Now add enough water and/or wine to cover the meat. Add the bay leaf and continue cooking over medium heat for about 15 minutes. Turn down to a simmer and let the meat cook for 1 1/2 hours or until fork tender. Remove the meat and set aside. If you are making this in two steps, also let the broth cool before storing it.
In the same skillet you used for the beef (when you make the recipe all at once) sauté the onion to release its sweetness; about 5 minutes over medium heat.
Add all the vegetables and the rosemary to the soup stock, cooking on medium low until the vegetables are tender; about an hour.
While the vegetables are cooking, cut the beef into small pieces. Add to the pot when the vegetables are close to tender. Serve with a crusty bread. Good eating!