Ingredients
2.5-3 lbs beef chuck stew meat, cut into small cubes, seasoned with salt and pepper
6 garlic cloves, smashed
½ c minced onion
2 med yellow onions, quartered
4 carrots, cleaned and cut into quarters
2 celery stalks, cut into 1-inch pieces
4 large red potatoes, quartered
1 c frozen peas
1 c dry red wine (Chianti is a good choice)
1 qt beef or chicken stock
½ c tomato sauce
Salt and pepper to taste
1 tbsp flour
2 bay leaves
¼ c vegetable oil
2 tbsp tomato paste
Directions
- Brown beef: In a heavy-bottomed pot on the stovetop, heat the olive oil over medium-high heat. Add a few pieces of beef at a time, ensuring they don’t crowd the pot. Brown on all sides, then remove to a plate. Repeat with the remaining beef.
- Sauté vegetables: Drain all but 2 tablespoons of oil from the pot. Add the minced onion and garlic, and sauté for 2 minutes.
- Deglaze: Pour in the dry red wine and scrape up any browned bits from the bottom of the pot.
- Add beef and flour: Return the browned beef to the pot along with any accumulated juices. Sprinkle the flour over the beef.
- Simmer: Add the tomato sauce and enough beef stock to cover the beef. Stir to combine.
- Add herbs and vegetables: Add the bay leaves and celery. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour. Check the liquid level and add more stock as needed.
- Add remaining vegetables: After 2 hours, add the cubed potato, quartered onion, and chopped carrots. Stir to combine and cover.
- Preheat oven: Set your oven to 325°F (165°C).
- Finish cooking: Cook for an additional 40 minutes, then add the frozen peas and cook for 15 more minutes.
- Serve: Remove from the oven, discard the bay leaves, and serve hot.
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