Ingredients

• 3 tablespoons oil
• 1 ½ pounds beef chuck in one piece
• Salt and pepper
• 10 cups beef stock
• ¾ cup Madeira
• ½ pound wild rice (1 ¼ cups)
• 1 medium onion, very finely chopped
• 2 carrots, coarsely chopped

Instructions:

1. Preheat the oven to 300 degrees. In a large heavy ovenproof saucepan, heat one tablespoon of the oil. Season the meat with salt and pepper and cook over high until browned, about 2 minutes per side. Transfer the beef to a plate and wipe out the pan. Add 2 cups of the beef stock and Madeira and bring to a simmer. Return the meat to the pan, cover and braise in the oven for 2 to 2 ½ hours, turning occasionally.
2. Heat a large enameled cast iron soup pot over high. Add the wild rice and cook stirring until it begins to pop, about 2 minutes. Add the onion, carrots and remaining 2 tablespoons of olive oil and cook stirring for 2 minutes.
3. Add the remaining 8 cups of stock and bring to a simmer. Reduce heat to moderate, cover and cook until the rice is tender about 40 minutes.
4. Remove the meat from the braising liquid and let cook slightly, then shred. Add the shredded meat and its braising liquid to the casserole and season with salt and pepper. Simmer the stew for five minutes. The stew can be refrigerated for 2 days.

Comments: You can also use venison instead of beef.