4 trimmed sirloin top steaks, diced. (about 3 pounds)
2 cups all purpose flour, seasoned
3 tsp Frank Davis Beef Seasoning
1 tsp fresh ground black pepper
½ cup extra virgin olive oil + ½ stick unsalted butter
1 medium onion diced
1 cup celery diced
½ cup each yellow, orange, red and green bell peppers, large diced
1 cup white mushrooms sliced
1 cup baby button mushrooms whole
6 cloves garlic minced
1 cup whole baby carrots
2 pounds pre boiled B-creamer potatoes
2 cups petit pois peas
2 tbsp Parsley + 1 tbsp
2 large bay leaves
1 can stewed tomatoes, 14.5 oz.
1 cup cocktail sherry
1 cup chicken stock
½ tsp Kitchen Bouquet
1 cup poached pearl onions
Frank Davis Sprinkling spice as desired
Frank Davis Garlic Hot Sauce
Kosher Salt as needed
Dredge the beef in the seasoned flour. (season flour with Frank Davis Beef seasoning and salt). When they’ve all been floured, set them on a platter to rest.
Meanwhile, in a 4 quart cast iron Dutch oven, (or heavy club aluminum), fry down the onions, celery, bell peppers, mushrooms, garlic and half the parsley in half olive oil half butter, until the veggies wilt.
Then remove the vegetable mixture and set them in a bowl momentarily.
In the same pot you used to wilt the veggies, add the remainder of the olive oil and butter and begin frying down the beef chunks until they are fully seared.
When they are done, drop in the vegetable mixture along with the carrots, potatoes, peas, pearled onions, wine, chicken stock, and remaining ingredients.
Fold everything together until uniformly combined, reduce the fire to low, put the lid on the pot, and simmer until the meat literally falls apart. (Which should take anywhere from 1 ½ to 2 hours depending upon the tenderness of the beef).
When you are ready to eat, spoon the stew out into deep heated bowls and serve along side hot crusty garlic bread.
Sprinkle with remaining parsley to garnish. Re-season with Frank Davis Sprinkling Spice and Garlic Hot Sauce to taste.