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Hearty Italian beef stew with vegetables and tomatoes braised until meltingly tender. This high protein mediterranean family dinner is a comforting carnivore classic that freezes beautifully.
Pat beef chuck dry and cut into 2-inch cubes. Season thoroughly with 1 tsp salt and black pepper for even flavor.
Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Brown the beef in batches until well caramelized, about 4 minutes per side. Transfer to a plate.
Add remaining 1 tbsp olive oil. Sauté chopped onion, diced carrot, and celery over medium heat for 6-8 minutes until softened, scraping up browned bits.
Stir in minced garlic and fresh rosemary; cook for 1 minute until fragrant, then add red wine to deglaze, simmering for 2-3 minutes to reduce.
Return beef and juices to the pot. Add diced tomatoes, cubed potato, bay leaves, and beef broth. Bring to a gentle boil, then reduce to low heat. Cover and braise 2.5-3 hours, stirring twice, until beef is fork-tender. Discard bay leaves.
Taste and adjust with up to 0.5 tsp extra salt if needed. Serve hot, garnished with extra rosemary if desired.
