Ingredients
2 onions, chopped 1 small can fire tomatoes
2 celery stalks, chopped dried mushrooms
3-4 slices prosciutto, cut up 2 small sweet potatoes
dried or partially dried tomatoes softened ancho chili, sliced
olive oil smoked Spanish paprika
carrots, cubed parsnips, cubed
1 1/2 lbs cubed chuck stew meat 1 cup red wine
chicken broth 2 - 3 bay leaves
sprigs of fresh thyme black pepper
Preparation
Saute onion and celery until soft. Add prosciutto and stir a bit. Put into dutch oven. Cut excess fat off meat and cut to desired size. Cut with flour; wait a minute and flour again, making sure all excess is shaken off. Brown meat in oil and add to Dutch oven. Add the rest of the ingredients. Heat to simmer on top of stove. Move to 300 degree oven. Cook for 2 and 1/2 hours or until tender. Best second day and served over polenta.
