Season the meat lightly with salt and pepper. In a hot, medium size stock pot coated lightly with oil, brown the meat on all sides then set aside.
In the same pot, add a little bit more oil and caramelize the onions, garlic and ginger, about 3 to 4 minutes. Add the carrots, celery, celeriac, potatoes and parsnips. Saute for 4 to 5 minutes. Deglaze with wine and reduce by 50 percent. Add the soy, sugar, seared meat teabags and water to cover. Check for seasoning. (The flavor of the braising liquid will be the flavor of the final product. Make sure it is right on!)
Bring pot to a boil and lower heat to a simmer. Simmer for about 2 to 2 1/2 hours or until is extremely tender but not falling apart.
In a large pasta bowl, ladle in stew, and enjoy.
Wine Suggestion: Honig Cabernet Sauvignon 1997
Copyright 2000, Ming Tsai, All Rights Reserved
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