• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 lbs beef (boneless chuck or bottom round)
  • Sea salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves
  • 1 sprig rosemary
  • 1 cup red wine
  • 1 16 oz can of crushed tomatoes


  • 1. Cut the beef into 1½” cubes and season with salt and pepper.
  • 2. Heat olive oil in a pot over medium heat.
  • 3. Add garlic and rosemary, stir for 1 minute, then add beef.
  • 4. Saute frequently until meat is browned, about 15 minutes.
  • 5. When the meat is browned, pour in the wine and deglaze.
  • 6. Stir until wine reduces by at least half.
  • 7. Add the tomatoes, season to taste, then turn the heat to low and cover the pot.
  • 8. Simmer, stirring every 20 minutes or so until the meat is very tender (approximately 3 hrs).
  • 9. Add splashes of wine or a tablespoon of water if the stew becomes too dry.
  • 10. Serve over white rice and top with shredded cheddar and french fried onions.


Categories: Beef  Main Dish  Stew 

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