Beef Stew

Directions

1. Preheat the oven to 375°F.

2. Pat the beef neck dry with paper towels, then cut the neck into 1-inch pieces.  Sprinkle the meat evenly with salt.

3. Heat 1 tsp. of the oil in an ovenproof Dutch oven over medium-high heat. Add ⅓ of the meat and cook until evenly browned; turning the meat pieces as necessary. Transfer the browned meat to a large bowl. Repeat twice to brown the remaining meat pieces in the remaining oil. Set the browned meat aside.

4. Add the onions and garlic to the meat drippings in the Dutch oven; cook and stir over medium heat for 2 minutes. Add the vinegar and the tomato paste, then cook and stir for 1 minute.

5. Return the meat to the Dutch oven. Stir in the flour. Add the wine and cook for 2 minutes; stirring frequently to scrape the browned bits from the bottom of the pan.

6. Add the beef stock, water and the Beef Allrounder and stir. Cover the pan with the lid.

7. Bake the meat for 2 hours.

8. Add the potatoes and carrots to the meat in the Dutch oven. Bake for an additional 40 minutes or until the vegetables are tender. Remove the pan from the oven.

9. Stir the parsley into the stew. Season with salt and pepper to taste.