2 lb beef, cubed into large chunks ( shoulder blade steak, short ribs, stewing beef)
2 lb pork, cubed large chunks (riblets, end cuts, centre cuts, shoulder cuts)
2 carrots, peeled and chopped
1 celery rib, chopped
1 onion, large dice
2 cloves of garlic smashed
1 bay leaf (opt)
1/2 red pepper large chunks
1 tsp each, garlic powder, chili powder, chili flakes, cumin powder, black pepper, oregano
2-3 sprigs of parsley, finely chopped
2 tbsp each of mung bean & adzuki beans (you can sub any bean you like)
1 - 2 tsp salt to taste
1/4 cup red wine
1 1/2 cup tomato puree
1/2 cup water
2 tbsp vegetable oil of your choice
In a large preheated sauce pot add oil and brown meat on all sides until you achieve a brown crispy coating.
Add chopped vegetables, onions and garlic and stir to coat and slightly soften vegetables. When juices start to evaporate and you hear a slight sizzle in the pot add the wine and cook to reduce another 5 min.
Pour in puree and use water to swish around container to pick up any leftover juices and pour into pot.
Add seasonings ,herbs & beans, stirring to coat. Bring to a light boil on med. high. Do not burn!
Reduce heat to a slow simmer, covering pot with a lid slightly ajar and continue stirring sporadically approx. every 15-20min to prevent sticking to the bottom.
Depending on cut of meat it can take 2-3hrs of slow cooking. This can be done in slow cooker or oven.
Serving Suggestion: serve with cooked rice, pasta, any grain or garlic bread
Enjoy with love!