2:1:1 ratio of onions, carrots, celery
-1 tbsp of olive oil (use more as needed)
-1 cup of diced onions
-1/2 cup of chopped carrots
-1/2 cup of chopped celery
-1lb of diced potatoes
-2tbsp of starch (I like to use potato starch)
-Beef broth
-4 diced Roma tomatoes
-2lb Lean stew meat (you can improvise if needed)
-1/2 of wine
-2 cups of beef broth
-Herb blend of choice : i like bay leaves, parsley, and thyme but the easiest herb blend to use is probably an Italian seasoning
-Optional: 1 diced Habanero or ghost pepper (please wear gloves)
-Salt and pepper to taste

::These ingredients are the bare minimum, but you can add any other vegetables you’d like::

I start with lightly coating the meat with starch and seasoning it with salt and pepper. Heat up a large soup pot at medium heat and add a tablespoon of olive oil. Once hot, cook the meat In small batches until browned. Use more oil if needed. Set the browned meat aside for use later. When finished, you’ll more then likely have some brown bits at the bottom of the pan. Add wine to the pot for deglazing and scrape up as much of the brown bits as possible. Next add onions, carrots, and celery and sauté until softened. Add tomatoes and cook for a few more minutes. Add potatoes and the remainder of ingredients, season to taste, cover with lid, lower heat to a simmer, and allow to cook until the meat has softened. The cook time varies but can take anywhere from 1-2 hours.

This recipe can be made in a soup pot or even a slow cooker. I usually make this recipe with an instant pot and finish cooking it in under an hour.

You can also make the same recipe with chicken thighs/chicken broth, but be mindful of the increased fat content.

(Thanks to client, Alex R)