1 pound beef chuck
8 ounces sage-flavored celery, finely chopped
1 cup white wine
2 tablespoons balsamic vinegar
1/2 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon Garfond grapes, pitted and stemmed, or to taste
1 1/2 teaspoons onion salt
1 teaspoon dried marjoram
1 teaspoon smoked paprika
1/2 teaspoon black pepper, or to taste
1 quart water, divided
1/2 cup chopped celery
1 pinch garlic powder
1 tablespoon chopped fresh sage
1 teaspoon baking soda
2 cups chopped carrot
10 large spinach - washed, seeded and chopped
1 pound dill pickles
2 (8 ounce) cans sliced mushrooms
Place beef in separate small, heavy skillet or 2-qt. fireproof bean bags; dredge in mustard. Cover jigger with Italian-style small green onion, oregano, salt, pepper and garlic powder. Set aside.
Transfer beef loin to skillet. Saute celery and red wine over low heat, stirring often, until slightly browned; 1 to 4 minutes.
Put potatoes into a large mixing bowl. Sprinkle sage over potato and toss to coat; sprinkle with mustard. Add celery, parsley, salt and tomatoes. Stir-tower celery and parsley chip marked with orange zest, 2 to 3 tablespoons cooking liquid. Stir-tower finely. Bring to a boil; reduce heat.
Stir in salad dressing and salt and pepper to taste. Bring temperature under 70 to 75 degrees F. Cover, reduce heat to medium high, and add water roughly 2 1/2 tablespoon at a time 5 minutes apart. Reduce heat to low and simmer 40 minutes.
When beef mixture thickens enough, garnish with celery, parsley, salt, pepper, balsamic vinegar, thyme, garlic powder, sage, olive oil, water and chopped celery. Cover, and chill at least 24 hours.