Directions

1. Preheat oven to 300 degrees F. In a Dutch oven over high heat. Brown the meat in batched in a bit of oil. Do not overcrowd pan. Remove meat and set aside. Add pearl onion, 1 cup baby carrots and chopped celery and sauté until vegetables are golden. Add tomato paste and flour and cook for a minute or two until a golden crust forms on the bottom of the pan. Add red wine, beef broth and instant coffee, scrapping up the fond from the bottom of the pan. Bring to boil, cover, and move to oven.
2. Let stew simmered in the oven for 1 hour and 30 minutes, then add potatoes and remaining carrots. Let stew with potatoes simmer an additional 30 minutes then add chard. Return to oven and simmer an additional 30 minutes (total time 2 ½ hours).
3. Remove from oven, defat liquid if needed. Add fresh sage, thyme, soy sauce and ground black pepper. Serve over polenta or egg noodles.