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Recipe Card
ingredients
- 2 pounds beef chuck steak, cut into cubes
- 2 tablespoons all purpose flour
- 1/4 cup olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3-4 garlic cloves, sliced `
- 1 cup red wine
- ½ can or 2 cups (28 ounces) Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/4 teaspoon cinnamon
- 1 bouquet garni (bay leaf, thyme, and rosemary)
- Polenta, for serving
- Fresh parsley, for garnish
Method
Step 1
Place beef in a large bowl and sprinkle with flour. Combine so each piece is well coated with flour.
Step 2
Heat a large sauce pot on medium-high heat. Add olive oil into the pan.
Step 3
Add onion, carrots, and celery. Sauté for 4-5 minutes until translucent. Add garlic and continue to stir.
Step 4
Add the beef cubes into the same pan and stir for 5 minutes to brown the meat.
Step 5
Deglaze the pan with red wine and scrape the pan. Simmer for 5 minutes until sauce reduces.
Step 6
Add the Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt into the pan. Rinse the can with one cup of water and pour it into the pot.
Step 7
Season with salt, black pepper, and cinnamon. Add the bouquet garni.
Step 8
Cover and simmer on low heat for 1 ½ to 2 hours until the meat is very tender, stirring every 15-20 minutes. Discard the bouquet garni and adjust the seasoning to taste.
Step 9
Serve with crusty bread or over polenta.