This recipe can be made ahead on the weekend and reheated and finished during the week.
2 1/2 to 3 pounds stew beef (London Broil or Flank Steak cut into bite-sized pieces)
Salt
1 quart beef stock
1 onion, quartered
2 bay leaves
3 cloves garlic, crushed
2 tablespoons tomato paste
1 tablespoon coarse black pepper
2 cups dry red wine
2 1/2 pounds potatoes, peeled and sliced 1/2-inch thick or cut into wedges
2-3 Tab. mixed fresh herbs, such as basil, parsley, sage, thyme or rosemary, finely chopped
Drizzle the beef with 4 to 5 tablespoons of the olive oil and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store.
Reheat over medium heat or in a moderate oven. To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.
Recipe courtesy of Rachael Ray via Food Network