Mauer's Picadillo Stew

2 tablespoons extra-virgin olive oil

3 pounds boneless beef chuck blade roast, large pieces of fat trimmed and cut into 1- to 1½-inch pieces

2 medium-size yellow onions (about 8 ounces), peeled and chopped

4 ounces ground fresh chorizo sausage

4 to 6 garlic cloves, minced

1 teaspoon ground cinnamon, or to taste

2 teaspoons ground cumin

2 medium-size bay leaves

Pinch of ground cloves

Pinch of nutmeg

5 (about 2 pounds) good-quality hot-house tomatoes, cored and coarsely chopped (see note)

2 tablespoons red-wine vinegar

1 cup seedless raisins

1 cup pitted stuffed green olives

Place oven rack into the lower-middle position and begin heating the oven to 225 degrees.

While the oven heats, add the olive oil to the large saucepan or Dutch oven and place over medium-high heat. When the oil is hot add half the beef chunks to the oil and quickly stir and move them around until lightly colored on all sides; about 4 to 5 minutes. Using a slotted spoon, remove the beef pieces to a plate. Add the remaining beef pieces to the pan and saute until colored on all sides. Transfer to the plate and set aside.

Add the onions, sausage and garlic to the pan and cook until onions are soft, about 10 minutes, stirring occasionally and breaking up the sausage into small pieces. Add and stir-in stir in cinnamon, cumin, bay leaves, ground cloves and nutmeg. When fragrant, add and stir in the tomatoes; bringing to a low simmer. Return the beef to the pan and stir in.

When the stew begins to simmer, cover and place in the oven cooking for 2 hours. Do not uncover. After and 2 hours stir in olives and raisins and return to the oven for 30 minutes. Remove from the oven and serve over cooked brown rice or cooked gluten-free noodles.

Note: If fresh tomatoes are not available substitute 2 28-ounce cans of organic diced tomatoes, including the juice.

Variations: You can make this stew your own by adding any of the following: substitute currants for the seedless raisins, add slivered almonds, or capers.

Serving suggestions: Ladle my Picadillo over organic brown rice or for gluten-free, brown rice pasta. Keep the calories in check by ladling over shredded romaine lettuce.

Makes 6 servings

Nutrition values per serving: 553 calories (48.5 percent from fat), 29.8 g fat (9 g saturated fat), 31.2 g carbohydrates, 15.9 g sugars, 3.4 g fiber, 42 g protein, 135 mg cholesterol, 720 mg sodium.

Based on a recipe by Sam Sifton