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Lior Lev Sercarz
Preheat the oven to 350 degrees.
In a dutch oven or oven proof pot, heat some olive oil. Season the diced meat with Sheba, salt and Pierre Poivre. Sear the meat on all sides for about 10 minutes, or until browned.
Remove the meat from the pot and add the remaining ingredients except for the tomatoes. Season with some Pierre Poivre and Sheba spice and add some olive oil if needed. Cover with a lid and cook on medium heat for about 10 minutes. You can deglaze the bottom with some red or white wine (I used a touch of vermouth).
Add 1 1/2 quarts of water, the tomatoes, and the beef to the pot, and bring to a simmer.
Place the pot in the oven and cook for about 30 minutes before lowering the heat to 300 degrees and cooking for 1 1/2 more hours. Check once or twice during that time that the stew is simmering gently and that there is enough liquid.
Check that the meat is tender and if not keep on cooking for another 30 minutes or so.
For a richer flavor add 2 pieces of bone marrow to the stew before cooking in the oven.
Use this recipe to make lamb or pork stew.
Food photo and recipe © Lior Lev Sercarz