recipe friday



¼ lb salt pork
1½ lb beef boneless chuck, tip or round
1 C dry red wine
½ C water
2 cloves garlic, minced
½ tsp salt
½ tsp dried thyme leaves
¼ tsp dried rosemary
¼ tsp pepper
1 bay leaf
6 carrots, cut into 1” slices
2 medium onions, cut into fourths
½ C pitted black olives

Snipped Fresh Parsley

French Bread


Remove rind from salt pork, cut into ¼“ slices.  Fry pork in Dutch oven over medium heat until crisp, removed with slotted spoon.  Drain on paper towel

Cut beef into 1” cubes (partially freeze for ease in cutting).  Cook and stir beef in hot pork fat until brown on each side, total of 10 minutes.  Drain fat

Add wine, water, garlic, salt, thyme, rosemary, pepper, and bay leaf.  Heat to a boil, reduce heat.  Cover and simmer 1 hour

Stir in salt pork, carrots, onion, and olives.  Cover and simmer until beef and vegetables are tender, about 40 minutes

Remove bay leaf.   Sprinkle with parsley

Serve in bowls with French bread for dipping.

I like to serve this at the table from the big Dutch oven… it is a very rustic home presentation but can be dressed up with linens and china to be a more formal meal too.