4small potatoes such as Yukon goldpeeled but left whole
Mix flour, pepper, salt & chopped rosemary together in a large bowl. Brown in 3 batches (or more) in a large Dutch oven in 1-2 tablespoons olive oil. Start with 1 and add as needed between batches.
Rinse and pat dry your meat – cut into small cubes, no larger than ¾ inch across.
Toss meat in flour mixture to coat
Heat a large saucepot or Dutch oven over high heat. Add 2 tablespoons of oil and swirl to coat.
Brown meat in 3 batches (or more). Make sure there is enough space between pieces so that they brown and don't steam. Flip and brown each piece on 4 sides.
Remove meat and cover. Repeat with the next batch, adding more oil as needed.
Once all meat has been browned and is set to the side, add butter to pan and melt. Saute onion for 2 minutes or until it has just started to become translucent around the edges. Add wine to deglaze pan, scraping any browned bits off the bottom.
Add meat, accumulated juices, and veggies back to pan. Add water just to cover. Bring to a boil, skim the foam, reduce to a simmer and cook, covered, 2 hours.
Microwave potatoes on high for 3 minutes or until soft. Mash with a fork and add to the pot, stirring to mix.
Taste and add salt and pepper as needed. Add rosemary and thyme sprigs to pot, pushing them down into the liquid. Cook an additional hour at least.
I simmered mine for 4, which gives plenty of time for the meat to break down and become soft. You could cook it for less time but you may sacrifice the texture of your meat.
You will want to remove any skin that accumulates on the top of the liquid with the back of a dry metal spoon.
If your stew is not thick enough, you can cook it uncovered for the last hour. I did.
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