Ingredients:
2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 red bell pepper, diced
1 zucchini, diced
1 can (14 oz) diced tomatoes
1/4 cup tomato paste
2 cups beef broth
1/2 cup red wine (optional)
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 325°F (160°C).
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Season beef cubes with salt and pepper. Brown the beef in batches until seared on all sides. Remove and set aside.
In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes until softened.
Stir in bell pepper and zucchini, cooking for another 3-4 minutes.
Add tomato paste, stirring to coat the vegetables.
Pour in diced tomatoes, beef broth, and red wine. Add oregano, basil, thyme, and return the beef to the pot. Stir well.
Bring to a simmer, then cover and transfer to the preheated oven.
Bake for 2 1/2 to 3 hours, or until the beef is tender and the flavors are well developed.
Garnish with fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 480 kcal | Servings: 6 servings