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Cut meat into 1" chunks. Heat 1
tablespoon of the oil in a Dutch oven. Brown half of the meat, add
another tablespoon of the oil and brown the rest of the meat. Use
the last of the oil to sauté the vegetables for a few minutes. Add
the meat back into the pan, then add the tomatoes.
Dissolve the bouillon cube in the hot
water. When dissolved, add it to the pan, then add the broth, wine
and spices. Bring to a boil, then immediately turn down to keep it
at a simmer for 1-2 hours until the meat is tender, depending on the cut
of meat used.
Add the barely and cook another 35
minutes. Check to be sure the barely is done. Season to taste
with pepper.
Good with croutons.
Preparation Time: 3 hours
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