2tbsp extra virgin olive oil
1/4 lb. pork belly
2 lbs. beef for stew, such as chuck, cut into large 1.5" cubes and salted
15 cloves garlic cloves, chopped
2 onions, chopped
2 tbsp flour
1 cup white wine
6 tbsp red wine
10 tbsp beef broth
1/2 cup chopped flat leafed parsley
3/4 cup green olives chopped
2 bay leaves
1/2 teaspoon oregano, dried
1/2 teaspoon thyme, crushed
4 small to medium size Idaho potatoes. Included in stew or prepared separately
Place the oil and butter in a deep casserole or heavy bottom pot.
Slowly render fat from pork then turn up heat to brown the salted beef on all sides.
Add the garlic and once soft, add the onion and salt. Once soft, sprinkle flower evenly and then add wine, broth, parsley, bay leaf, thyme, oregano, and olives. Cook covered for 2-2.5 hours until meat is tender.
Add par-boiled potatoes and cook an additional 10 minutes until they are fully cooked. Alternatively boil them until done, rice them and serve stew over them
Taste for salt and serve.
