Spezzatino Di Manzo

Ingredients

• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Thyme - 1 sprig
• Rosemary - 1 sprig
• Bay leaves - 2
• Beef broth - 2 cups
• Red wine - 1 cup
• Tomato paste - 2 tablespoons
• Garlic - 3 cloves, minced
• Celery - 2 stalks, sliced
• Carrots - 2 medium, sliced
• Onion - 1 large, chopped
• Beef stew meat - 2 pounds, cubed

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add the beef stew meat and brown on all sides. Remove from the pot and set aside.
3. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Cook until the vegetables are softened.
4. Add the tomato paste and cook for another minute.
5. Pour in the red wine and scrape the bottom of the pot to release any browned bits.
6. Return the beef stew meat to the pot and add the beef broth, bay leaves, rosemary, thyme, salt, and pepper.
7. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the beef is tender.
8. Remove the bay leaves, rosemary, and thyme sprigs before serving.
9. Serve the Spezzatino di Manzo hot with crusty bread or over cooked pasta.