3 lbs. stew beef, beef chuck or cut you prefer, cut into 1-inch pieces
2 large onions, sliced evenly (look at picture)
2 tbsp. maple syrup or sugar
¼ c. apple cider vinegar
3 c. beef stock
1 c. red wine
1 c. flour
½ tsp. salt
½ tsp. ground black pepper
1 branch rosemary, leave removed from branch and roughly chopped, (this is app. 2 tbsp. or 1 tbsp. dried rosemary)
2 tsp. fresh sage or 1 tsp. dried sage
1 tbsp. salt
½. tbsp. ground black pepper
1 tsp. paprika (I used smoked paprika)
1 tsp. oregano
¼ c. ketchup
Grapeseed or olive oil as needed (about 1/3 cup)
In a medium sized bowl, measure the flour, ½ tsp. salt and ½ tsp. black pepper. Use this mixture to dredge your pieces of meat, making sure to coat all sides.
Heat enough oil in a large pan or Dutch oven (heavy pot that goes into the oven) to cover the bottom completely. Add the onions and cook till golden in color. Add maple syrup and apple cider vinegar, let it cook 5 minutes more. Remove from pot and set aside.
Add more oil to the same pot.
Add the pieces of meat to the hot oil, careful not to crowd the meat. Let the meet brown fully and turn, (This takes about 4 minutes per side). Brow 2 or 3 sides, depending on the form of your piece of meat. Set aside on a plate. Repeat till all your meat has been browned.
Preheat your oven to 350° F.
Replace the onions and meat into your pot, add the rest of the ingredients and bring to a simmer, (low boil).
Cover and set in the oven, bake for 2 hours. Check meat for doneness, you want the meat to break under the fork. If not ready, continue to cook another 30 minutes.
Serve with mashed potatoes, polenta, rice or pasta, whatever you choose, this will become a favorite fall recipe! Bon appétit!