Peposo

An Italian beef stew, rich with red wine, thyme, and pepper. This was a wonderful, flavorful dish, with tender meat. It was even better served cold on homemade bread, with pickles and fresh onions (all Eastern European-style).

Ingredients
2 tbsp olive oil
3 lb lean beef
4 cloves garlic
1.67 cups red wine
3 cups chicken stock
15 oz petite diced tomatoes
2 tbsp tomato paste
0.5 tsp sugar
2 tsp dried thyme
2 bay leaves
2 tbsp freshly ground black pepper
salt

Preparation
Cut the beef into 0.5-inch cubes. Peel and smash the garlic.

Heat the oil in a 10-inch skillet. Salt and pepper the beef and sear all on all sides in portions of one pound. (Three portions). Remove onto a plate. Sear the garlic cloves with the last round. 

Return all beef to the pan and heat on high heat. Add one cup of red wine and remove the fond from the pan. Simmer for 2 minutes to reduce slightly.

Add the broth, tomatoes, tomato paste, thyme, and bay leaves. Return to a boil.

Simmer for 2 hours, until beef is tender. Add the remaining 0.667 cups of wine. Season with salt and pepper. Simmer for another 30 minutes, reducing the sauce to the desired consistency.

Remove the bay leaves, mash the garlic.

Rest overnight and serve the next day. Cold with bread. Warm with noodles, grits, potatoes, etc...