(Beatrice Peltre for The Boston Globe)
Serves 4 with leftovers
| 2 | tablespoons olive oil |
| 2 | tablespoons butter |
| 2 1/2 | pounds boneless stew beef (such as chuck, top or bottom round, shank), cut into 1 1/2-inch pieces |
| 1 | red onion, thinly sliced |
| 3 | sprigs fresh thyme |
| 1 | pound (about 8) carrots, cut into 1-inch pieces |
| 1 | stalk celery, cut into 1/2-inch pieces |
| 1/2 | cup dry white wine |
| 4 | cups cold water, or more if necessary |
| 1 | bay leaf |
| Salt and pepper, to taste |
2. Add the remaining 1 tablespoon olive oil to the pan. Add the onion and 1 spring of thyme. Cook, stirring often, for 5 minutes.
3. Add the carrots and celery and cook 2 minutes more. Add the white wine and return the meat and its juices to the pan. Add the water - it should just cover the meat - with the bay leaf, salt, and pepper. Bring to a boil, lower the heat, and cover the pan. Simmer, stirring occasionally, for 2 hours or until the meat is very tender when pierced with a skewer. Serve with brown rice. Garnish with remaining thyme. Béatrice Peltre 
© Copyright 2010 Globe Newspaper Company.
