🧾Ingredients

• 1 kg Beef chuck (cut into 4 blocks)
• 2 Carrot
• 2 stalks Celery
• 1 large Onion
• 1 can (796 ml) Crushed tomatoes
• 250 ml Dry red wine
• 250 ml Beef broth
• 3 cloves Garlic
• 2 leaves Bay leaves
• 1 sprig Fresh rosemary
• Olive oil
• Salt
• Pepper

👨‍🍳Instructions

1. 1

   Preheat the oven to 300°F (150°C). In a Dutch oven, heat a drizzle of olive oil over medium-high heat. Season the beef blocks generously with salt and pepper and brown them on all sides. Remove the meat and set aside.

2. 2

   In the remaining fat, add the onion, carrots, and celery. Sauté for 5 to 7 minutes until softened. Add the garlic and cook for another minute.

3. 3

   Pour in the red wine, scraping the bottom of the Dutch oven well to release the cooking juices. Let reduce by half.

4. 4

   Add the crushed tomatoes, beef broth, bay leaves, and rosemary. Return the meat to the Dutch oven. Bring to a simmer, cover, and bake for about 3h30 to 4h00.

5. 5

   Remove the Dutch oven from the oven. Remove the herbs (bay leaves and rosemary). Using two forks, shred the meat directly into the sauce. Mix well.