Beef stew, actually. Made in the French manner. Very satisfying on a blustery day.

2 lbs. chuck, cut into 2" cubes
2 tbsp. olive oil
2 tbsp. butter
1/2 cup chopped carrots
1/2 cup chopped celery
1 large onion, sliced
1 large clove garlic, sliced
1 cup fresh tomatoes, chopped, or 1 can diced tomatoes
1/2 cup pitted kalamata olives
11/2 cups red wine
1 tbsp. tomato paste
1 tsp. sea salt
1 tsp. freshly ground pepper
1 bay leaf

1. In a heavy iron skillet, brown beef slightly in olive oil, then remove the beef to a platter.
2. To the same pan, add the butter, sauté the onions, carrots, celery and garlic until the onion is soft.
3. Add the beef back to the pan, then add the wine, tomato paste and seasonings.
4. The olives will be added during the last hour of cooking.
5. Cover and cook in a 300°F oven until meat is fork tender, about 21/2 to 3 hours. Stir and check the liquid level occasionally. Add additional water or wine if the mixture is in any danger of sticking or becoming dry.


Source: The Seattle Times in the 1950’s