3 cups whole Shitake caps (save stems for use in broth or smoothies)
5 sprigs fresh thyme
1 head garlic, peeled
1 tablespoon salt
2 Tablespoons sherry or red wine vinegar
Directions
Warm the fat over high heat in a large (12” plus) diameter casserole or cast iron.
After 3 mins on high heat, add one half of the beef stew meat and brown carefully on as many sides as you can – carefully flipping the chunks of beef to ensure they are browned. Browning should take 5-8 minutes and each piece of stew beef should be flipped 1-2 times in that time.
Remove the cubes of beef, set aside on a plate, and place the second half of stew cubes in the hot pan, brown as you did the first batch. Remove and set aside on the plate.
Add the shitake caps and cook for 5 mins, turning once or twice as they cook.
Put all the beef cubes (and all accumulated juices) back into the pan and add 2 cups of water, salt, thyme, vinegar and garlic. Simmer covered 2 hours and uncovered 1 hour (3 hours total).
This will last 7-10 days in the refrigerator once cooked.