4.5
(235)
Your folders
Your folders
Export 16 ingredients for grocery delivery
Step 1
Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
Step 2
Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
Step 3
Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
Step 4
Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
Step 5
Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.
Your folders
myrecipes.com
4.5
(37)
Your folders
errenskitchen.com
5.0
(20)
180 minutes
Your folders
nutrition-r-meds.netlify.app
2 hours, 30 minutes
Your folders
tasteofhome.com
4.5
(20)
55 minutes
Your folders
anitalianinmykitchen.com
5.0
(1)
60 minutes
Your folders
tasteofhome.com
4.0
(7)
1 hours, 45 minutes
Your folders
taste.com.au
4.0
(15)
105 minutes
Your folders
vikalinka.com
5.0
(1)
480 minutes
Your folders
bigoven.com
4.6
(5)
1 hours, 30 minutes
Your folders
thecafesucrefarine.com
5.0
(2)
180 minutes
Your folders
sipandfeast.com
5.0
(53)
180 minutes
Your folders
foodandwine.com
Your folders
diffordsguide.com
4.0
(11)
Your folders
bonappetit.com
4.0
(108)
Your folders
eatingwell.com
4.8
(4)
Your folders
foodandwine.com
5.0
(3.1k)
Your folders
tasteofhome.com
4.8
(19)
2 hours, 15 minutes
Your folders
fitslowcookerqueen.com
4.5
(2)
2 hours, 30 minutes
Your folders
fitslowcookerqueen.com
4.5
(2)
2 hours, 30 minutes