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  • 2 carrot, finely chopped
  • 2 celery stalk, finely chopped
  • 1 onion, finely chopped
  • 2 large potatoes, peeled, cut into large pieces
  • 2 lbs stewing beef, cut into 1-inch cubes (900g)
  • 1/2 cup of olive oil (120ml)
  • 3 cups of red wine (710ml)
  • 1/2 cup tomato purÌe (120ml)
  • salt and fresh black pepper to season


  • In a large stewing pot, heat extra virgin olive oil and sear beef for a few minutes. Season with salt and pepper.
  • Remove beef from the pot and add carrots, celery, and onions. Cook for 2 minutes or until vegetables have become soft.
  • Add 1 cup of red wine and let reduce.
  • Add the potatoes to the pot and season with salt and pepper.
  • Throw the seared beef back into the pot then add tomato purÌe and the remaining wine.
  • Let the liquid come to a boil and reduce the heat to medium. Simmer for an hour and a half

Categories: Dinner  Italian  Main Dish  Mediterranean 

Author Credit: David Rocco

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