Ingredients:

  • 2 kg Chuck steak or stewing beef, trimmed and cut into 3 cm chunks
  • 60 g (½ cup) All-purpose flour, for dusting
  • 4 Tbsp Olive oil (plus more as needed)
  • 1 tsp Sea salt
  • ½ tsp freshly ground black pepper
  • 1 large brown onion, finely diced (approx. 200g / 7 oz)
  • 2 medium carrots, peeled and diced (approx. 150g / 5 oz)
  • 2 stalks celery, diced (approx. 100g / 3.5 oz)
  • 4 cloves garlic, minced
  • 250 ml (1 cup) Dry, robust red wine (e.g., Chianti, Merlot)
  • 750 ml (3 cups) High-quality beef stock (low sodium)
  • 1 x 794g (28 oz) can Crushed or whole peeled San Marzano tomatoes
  • 3 sprigs Fresh rosemary
  • 2 sprigs Fresh thyme
  • 2 large dried bay leaves
  • 1 Tbsp Balsamic vinegar (to finish)

Instructions:

  1. Prep the Beef: Pat the beef dry. In a bowl, toss the beef chunks with the flour, salt, and pepper until lightly coated. Shake off excess.
  2. Sear the Beef: Heat 2 Tbsp of olive oil in a Dutch oven over medium-high heat. Add half the beef chunks (do not crowd the pot). Sear for 3-4 minutes per side until deeply browned, creating a deep crust for flavor. Remove the seared beef using a slotted spoon and set aside. Repeat with the remaining oil and beef.
  3. Build the Soffritto: Reduce the heat to medium. Add the remaining olive oil, diced onion, carrots, and celery to the pot. Cook gently for 8–10 minutes, scraping up any browned bits from the beef, until the vegetables are softened and translucent.
  4. Add Aromatics and Deglaze: Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the red wine, bring to a simmer, and scrape the bottom of the pot vigorously to lift any residual fond. Let the wine reduce by half (about 5 minutes).
  5. Combine and Simmer: Return the seared beef to the pot. Add the crushed tomatoes, beef stock, rosemary, thyme, and bay leaves. Bring the mixture up to a gentle simmer on the stovetop.
  6. Braise in Oven: Preheat the oven to 150°C (300°F). Cover the Dutch oven tightly with its lid. Transfer the pot to the preheated oven and cook for 2 hours to 2 hours 30 minutes, or until the beef is exceptionally tender.
  7. Finish and Serve: Carefully remove the pot from the oven. Discard the bay leaves and herb sprigs. Stir in the 1 Tbsp of balsamic vinegar. Taste and adjust salt and pepper. If the stew is too thin, simmer uncovered on the stovetop for 5–10 minutes to reduce. Allow the stew to rest, uncovered, for 10 minutes before serving.