Prep time 20 minutes
Chill Time 1 hour 10 minutes
1 kg. of beef chuck, cut into large chunks
sea salt and pepper
1/2 cup extra virgin olive oil
1 1/2 cups roughly sliced onions
4-5 cloves of garlic, smashed
3 bay leaves
handful of fresh mint leaves
2 branches of fresh oregano or savory
1 Tbsp. tomato paste
juice of 1/2 lemon
1/2 cup white wine
3 large potatoes, peeled and cut into wedges
1 beef or chicken bouillon cube
3 small zucchini, cut into chunks
1 Tbsp. corn starch diluted in cold water
Season your beef with salt and place your Dutch oven on your stovetop over medium-high heat. Add half your oil into the pot and lightly brown your meat.
Lower heat to medium and add your remaining oil, onions and garlic and sweat for 5 minutes.
Add wine, lemon juice, bay leaves, mint, oregano, tomato paste, potatoes, bouillon and enough hot water (about 3 cups) to just cover the meat. Add some more salt, ground pepper and bring up to a boil.
Cover and lower to a simmer and cook for 45 minutes.
Uncover and check meat’s doneness with a fork. Cover and check in 10 minute intervals (add water if needed).
Once meat is tender, add zucchini and cover and cook another 10 minutes.
Uncover, taste liquid and adjust seasoning, add more lemon juice if desired. Add the corn starch slurry and remove bay leaves.