Ingredients
- Beef chuck, cut into 1-inch cubes: 2 lbs
- Olive oil: 2 tablespoons
- Yellow onion, chopped: 1 large
- Garlic, minced: 4 cloves
- Diced tomatoes, canned: 28 ounces
- Tomato paste: 2 tablespoons
- Dry red wine: 1 cup
- Fresh rosemary, chopped: 2 tablespoons
Instructions
- Step 1: Preheat oven to 325°F (160°C). Season the beef cubes generously with salt and pepper.
- Step 2: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches, being careful not to overcrowd the pot. Remove browned beef and set aside.
- Step 3: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Step 4: Stir in the tomato paste and cook for 1 minute. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Step 5: Return the beef to the pot. Add the diced tomatoes and rosemary. Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
- Step 6: Bake for 2.5 to 3 hours, or until the beef is very tender. Serve hot with crusty bread or polenta.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days; the flavors actually deepen overnight!
- For best results, reheat gently on the stovetop over medium-low heat, adding a splash of beef broth or water if needed to prevent sticking.
- Serve this comforting casserole over creamy polenta or with a side of garlic-rubbed grilled bread to soak up all that delicious sauce.
- Browning the beef in batches is key – don't overcrowd the pot, or you'll steam the beef instead of searing it, which is crucial for flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American