This beef is delicious. I’m letting it simmer uncovered so the sauce thickens, then I’ll refrigerate it overnight to remove excess fat from the liquid.
3 lbs bone-in beef shoulder, cut into 1-1 1/2″ cubes (I picked this up at a Halal butcher)
salt and pepper
butter or other fat
2 stalks celery, finely chopped
1 medium red onion, diced
4 tsp. minced garlic
6 ounces dry white wine
1/2 a tomato, diced
Season the beef with salt and pepper.
Heat the butter in a large pot.
Brown the beef in batches until all sides are nicely browned. Set aside.
Add the onion and celery. Cook for a couple minutes. Add the garlic and cook briefly.
Add the wine and bring to a boil. Simmer for a few minutes.
Add the beef back to the pot, as well as any liquid that has accumulated.
Bring to a boil, reduce heat to low, cover and simmer for 2-3 hours or until the beef is very tender. Remove the lid and continue simmering until it thickens, thicken it with a bit of guar or xanthan gum, or let it be brothy. Reheats well.