Ingredients

The following ingredients have 4 Servings
  • 4 pounds beef cubes
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup all purpose flour
  • 2 tablespoons minced garlic
  • 1/2 cup large dice red onion
  • 3 celery stalks ((rinsed and chopped))
  • 2 plum tomatoes ((diced))
  • 1 cup diced carrots
  • 1/2 cup italian red wine
  • 4 cups beef broth
  • 2 teaspoons chopped fresh rosemary
  • 1 bay leaf
  • 3 large red potatoes ( (skins washed and cut into 2-inch cubes))
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instruction

  • Heat oil in a Dutch oven or large stockpot.
  • Add the garlic, onion, celery, tomatoes, and carrots and saute until they start to soften. Remove from the pan and set aside.
  • Next, dredge the meat in the flour; then add to the pot. Allow the meat to brown on all sides; then remove the meat and set aside. (You may have to do this in two batches to avoid overcrowding).
  • Deglaze the pot with the red wine, scraping the bits from the bottom of the pan; then add the beef broth, rosemary and bay leaf.
  • Add the vegetables and meat back to the pot; mix well.
  • Bring to a boil; then reduce heat to low and simmer for 2 hours.
  • Add the potatoes, cover pot and simmer for an additional 1/2 hour.