A hearty, thick stew that serves six, very large, boar hunter types.  You are going to spend about three and a half hours in the kitchen.


  • 3 pounds Wailua Meat Beef Chunks
  • salt & pepper
  • 3 tablespoons olive oil
  • 1 large red onion chopped
  • 6 cloves garlic, peeled and smashed
  • 2 tablespoons balsamic vinegar
  • 1-1/2 tablespoons tomato sauce
  • 1/4 cup  flour
  • 2 cups red wine
  • 2 cups beef broth
  • 2 cups water
  • 1/2 teaspoon dried thyme
  • 1-1/2 teaspoons sugar
  • 4 large carrots, cut into one-inch chunks
  • 1 pound multi-color fingerling potatoes, chopped into large chunks


Preheat oven to 350°F. Dry and season beef chunks with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.

Add onions, garlic and vinegar to pot stirring with a wooden spoon to scrape brown bits from pan, cook about 5 minutes. Add tomato sauce and cook a couple more minutes. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes. Add wine, beef broth, water, thyme, and sugar; stir with wooden spoon to scrape any bits from bottom of pan. Bring to a boil, cover pot with lid, and transfer to preheated oven and cook for 1 1/2 hours.

Remove pot from oven and add carrots and potatoes. Cover and place back in oven for 60 minutes more, or until vegetables are cooked and meat is very tender. Serve it up for Sunday’s football game.


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