Ingredients
3celery ribschopped into ½-inch thick pieces
1large yellow oniondiced
4garlic clovesfinely minced
5tbspolive oildivided
2½lbsbeef shoulderchuck roast or rump roast, trimmed of fat and cut into 1-inch pieces
⅓cupall-purpose flour
salt and freshly ground black pepper
4cupslow-sodium beef broth
1tbspred wine vinegar
15oztomatoesdiced
1tspdried oregano
1tspdried thyme
¾tspdried rosemarycrushed
½tspdried marjoram
2bay leaves
8ozcremini mushroomoptional
4medium carrotschopped into ½-inch thick pieces
1½lbsRusset potatoespeeled and diced into 1-inch pieces
3tbspfresh basilchopped
3tbspfresh parsleychopped
Parmesan cheeseor Romano cheese, optional
Preparation
Heat 1 tablespoon of olive oil in a large enameled cast iron pot over medium-high heat.
Add the celery and onion, then sauté for 4 minutes.
Add the garlic and sauté for 1 minute longer.
Pour the mixture into a heat proof bowl, then set aside.
Place the beef in a large resealable bag.
Add the flour and season with 1 teaspoon of salt and ½ teaspoon of pepper.
Seal bag, then toss well to evenly coat the beef in the flour.
Return the pot to medium-high heat, then add the remaining 3 tablespoons of olive oil.
Once the oil is hot, add half of the beef.
Cook for 4 to 5 minutes, tossing occasionally until the beef has browned.
Transfer the browned beef to a plate.
Add another 1 tablespoon of oil to the pot, then add the remaining half of the beef to brown.
Slowly add 1 cup of broth, red wine vinegar, and the beef on the plate.
Cook, stirring frequently while scraping the bottom of pan, until the sauce has thickened.
Add the remaining 3 cups of beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, mushrooms and sautéed veggie mixture.
Bring the mixture just to a boil, stirring frequently.
Season with salt and pepper to taste.
Reduce the heat to low, then cover the pot and simmer for 1½ hours, stirring occasionally.
Add the potatoes and carrots, then cook about 1½ hours longer until the beef and vegetables are tender.
Serve warm with a sprinkle of fresh basil, parsley, and parmesan, if desired, and enjoy!
