Ingredients
8
8 servings
- •2 tablespoons olive oil
- •2 pounds lean top round, trimmed and cut into 1-inch cubes
- •2 large sweet onions, diced
- •2 cups large chunks of celery
- •4 large carrots, peeled and cut into large rounds
- •1 pound crimini mushrooms, sliced
- •2 tablespoons minced garlic
- •2 cups dry red wine
- •4 large tomatoes, chopped
- •1.5 pounds red potatoes (such as Red Bliss), cut into 1-inch chunks
- •1 tablespoon dried basil
- •1 teaspoon dried thyme
- •1 teaspoon dried marjoram
- •0.5 teaspoon dried sage
- •1 quart beef stock
- •2 cups tomato sauce
Instructions
- Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
- Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
- Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
- Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
- Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.
Nutritional Facts
Per 8 servings
- Calories: 476
- Carbohydrate: 34g
- Fat: 10g
- Fiber: 7g
- Protein: 50g
- Sugar: 11g
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