Beef and Buckwheat Stew

• Ingredients

1-3/4 lb. boneless beef chuck or other stewing beef, 

    trimmed and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
3 T unsalted butter

1 T extra-virgin olive oil

1 onion, diced

2 medium carrots, diced

2 medium ribs celery, diced

1 cup dry white wine, such as Sauvignon Blanc

6 cups beef bouillon

2/3 cup buckwheat

3 bay leaves

1 Tbs. finely chopped fresh sage

Directions

Toast buckwheat in a dry saute pan until golden-brown. Set aside. Preheat oven to 350'.

Season the beef with salt and pepper. Heat 1 T each butter and olive oil in Dutch oven over medium heat. Brown beef cubes on several sides, about 5 minutes. Remove to a plate.

Melt 2 T butter, and add onions, carrots, and celery. Reduce to low and cook, stirring, until soft - about 10 minutes. Add the wine and cook, scraping bottom of pot, until evaporated - about 8 more minutes. 

Whisk in bouillon, then add bay and sage. Return beef and juices to the pot. Bring to a boil, then cover and place in oven for 1 hour. Stir in buckwheat, then cook another 30 minutes.

Derived from https://www.finecooking.com/recipe/beef-barley-and-butternut-squash-stew-with-blue-cheese-croutons