She began by pouring a splash of olive oil into her favorite heavy dutch oven, along with some butter. As that melted, she added a bit of garlic and three large Vidalia onions she had sliced thin, along with chopped carrots and celery. She sautéed it all for a good thirty minutes until the onions started to caramelize. Then came the meat, chopped into small, bite-size pieces that she had dredged by placing them and a scant quarter cup of flour into a plastic bag and shaking it. With the meat added to the pot, she sprinkled some thyme and sautéed the mixture for a couple of minutes until it
...more
