Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (optional)
- 2 cups beef broth
- 1 can crushed tomatoes (14 oz)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Season beef with salt and pepper. Sear in batches until browned; set aside.
- Cook onion, carrot, and celery until softened, 5-8 minutes.
- Add garlic and tomato paste; cook 1 minute.
- Deglaze with wine; simmer until reduced by half.
- Return beef to pot with broth and crushed tomatoes, thyme, and bay leaf; bring to a simmer.
- Simmer gently for 2 hours until beef is tender and sauce thickens. Season to taste.
- Discard bay leaf, garnish with parsley, and serve with crusty bread or mashed potatoes.
Notes
- Brown meat well for deep flavor.
- Skim fat as needed during simmering.
- Make-ahead: refrigerate overnight for even richer flavor.
- Prep Time: 20 mins
- Cook Time: 2 hrs
- Method: Braised on stovetop
- Cuisine: French-inspired
- Diet: Beef
Nutrition
- Serving Size: 1 cup
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 70 mg
