Country: Italy Servings: Serves 4

Ingredients

• beef chuck – 1 kg / 2.2 lbs
• onion – 1 large / 150 g
• carrot – 2 medium / 150 g
• celery stalks – 2 / 100 g
• garlic – 3 cloves
• canned tomatoes – 400 g / 14 oz
• beef broth – 500 ml / 2 cups
• red wine – 250 ml / 1 cup
• olive oil – 3 tbsp
• bay leaf – 1 leaf
• paprika – 1 tsp
• cumin – 1 tsp
• chili flakes – 1/2 tsp
• salt – to taste
• black pepper – to taste

Instructions

1. Cut the beef chuck into 1-inch cubes and season with salt and pepper.
2. Heat olive oil in a large pot over medium-high heat. Brown the beef cubes in batches, removing them once browned.
3. In the same pot, add chopped onion, carrot, and celery, sautéing until soft, about 5 minutes.
4. Add minced garlic and cook for an additional minute until fragrant.
5. Return the beef to the pot, and pour in the red wine, allowing it to simmer and reduce by half.
6. Stir in canned tomatoes, beef broth, bay leaf, paprika, cumin, and chili flakes.
7. Bring the stew to a boil, then reduce heat to low and cover, simmering for 2 hours or until the beef is tender.
8. Adjust seasoning with salt and pepper before serving.

Substitutions

• beef chuck -> pork shoulder
• red wine -> grape juice
• canned tomatoes -> fresh tomatoes, peeled and chopped

Enhancements in the Next Evolution

• Add fresh herbs like rosemary or thyme for extra aroma.
• Include diced potatoes for additional texture and flavor.
• Consider marinating the beef overnight with red wine and spices for deeper flavor.