How to make it

  • Season beef all over with salt and pepper
  • Heat olive oil in a large oven/flame proof casserole/Dutch oven
  • Sear entire surface of beef in heated oil and using two forks remove beef and set aside
  • Reduce the heat, add onion, garlic, carrots and celery and cook, stirring occasionally, for 5 minutes, until softened
  • Pour in the wine and add the tomatoes, oregano, parsley and bay leaf.
  • Stir well to mix and bring to a boil
  • Return meat to the casserole/Dutch oven and spoon vegetable mixture over it
  • Cover and cook in a preheated 350 oven, spooning vegetables over meat occasionally, for 3 - 3 1/2 hours or until tender
  • Transfer beef to a carving board and cover with foil
  • Place casserole/Dutch oven on high heat and bring juices to a boil
  • Continue boiling until reduces and thickened
  • Carve the beef into slices and place on a warmed serving platter
  • Serve the thickened cooking juices over the beef and serve immediately

People Who Like This Dish 4
Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes