Mish Jani (Albanian Meat Stew)

Ingredients

• 4 tablespoons olive oil

• 5 medium size yellow onions, or 3 large, chopped

• Kosher salt and coarse black pepper

• 2 pounds beef bottom round or chuck, little fat, small diced

• 2 large garlic cloves, or 4 small, grated or minced

• 1 tablespoon dried oregano

• 2 teaspoons chili powder

• 2 fresh bay leaves

• 2 tablespoons tomato paste

• 1-2 cups bone broth, stock, or water

• Toasted walnuts, finely chopped, to garnish

• Charred bread, to serve

Directions

Place a large Dutch oven or heavy bottom pot over medium heat, add 3 tablespoons of olive oil. Add the onions, season with salt and pepper and let cook until golden brown and caramelized, about 20-30 minutes.

When the onions are caramelized, push them to one side of the pot and add the diced meat. Season with salt and pepper and cook until browned on all sides, about 5-7 minutes, adding the remaining olive oil to the pot if needed. Add in the garlic, oregano, chili powder, bay leaves and tomato paste and stir. Let cook out for a few minutes, or until fragrant and the tomato paste starts to look a rusty red color.

Add in enough broth to make it the consistency of a very thick soup or stew, bring to a light simmer, cover and let cook on low for about 1-1.5 hours, or until the meat is tender. Check the mixture halfway through and if it starts to look dry, add more liquid. If it is too soupy, remove the lid the last 20-30 minutes of cooking. Taste, season and serve with rice and charred bread and sprinkle all over with toasted and chopped walnuts.