Ingredients
- 2.5 pounds chuck beef or other slow cooking beef cut, cut into 4 equal pieces
- 1 tbsp salt
- Black pepper
- 3 tbsp olive oil, separated
- 3 cloves garlic, minced
- 1 onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 28 oz crushed canned tomatoes
- 3 tbsp tomato paste
- 2 beef bouillon cubes
- 1 cup full-bodied red wine (or substitute beef broth)
- 1 1/2 cups water
- 3/4 tsp dried thyme
- 3 dried bay leaves
Instructions
- Pat beef dry and sprinkle with salt & pepper.
- Heat 1 tbsp olive oil over high heat. Add beef and sear each piece on all sides until browned (about 3 minutes total). Then place in slow cooker.
- Turn stove down to medium low and add remaining 2 tbsp olive oil. Saute garlic and onion for 2 minutes. Then add carrots and celery and saute for additional 5 minutes.
- If using wine, add to slow cooker and let it cook out (simmer rapidly until alcohol smell is gone).
- Add all remaining ingredients to slow cooker. Cook on low for 6-7 hours.
- Shred beef with two forks. Return beef to pot and simmer for additional 30-60 minutes until sauce is reduced and thickened.
Serve with a thick pasta (we love gnocchi!), fresh parmesan, garlic bread.
Comments
Adapted from this source: recipetineats.com