Reference beef stew braised in red wine, with A/B tests

Cut beef shoulder into very large chunks, about double the thickness wanted, since they shrink by at least half.

Brown the unseasoned meat in hot oil and remove it.

Cook the celery, carrots, garlic and onions in the same pot until colored and softening.

Add a squeeze of tomato paste and brown it briefly.

Return the meat; add red wine a third of the way up and water another third; season with salt and pepper for the whole pot and stir.

Cover and simmer about half a day until the meat is very soft.

Variation (test): marinate the raw meat with the vegetables in red wine for a day or two, strain, dry and sear, then cook as above using the marinade wine. No flavor difference was detected and the texture turned mealy.

Variation (test): season the meat with salt and pepper before searing versus seasoning only the wine. No difference was perceived.

Variation (test): braise covered in the oven at 350F (180C); done about an hour sooner than on the stovetop, with surface browning but meat a little overcooked and gray inside; needed topping off with water.

Variation (test): braise in the oven at 250F (120C) for about eight hours; no surface browning, almost no evaporation, meat pink inside and the best flavor.

Make a roux of equal parts oil and flour, brown it a few minutes, whisk in braising liquid and bring to a boil to gelatinize the starch.

Alternatively thicken with unflavored gelatin for a glossy, sticky texture, or combine roux and gelatin.