Spezzatino di Manzo con Patate (Italian Beef and Potato Stew)

• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 900 g Beef chuck roast
• 3 cloves Garlic
• 250 ml Red wine
• 400 g Canned chopped tomatoes
• 2 pieces Bay leaves
• 2 sprigs Fresh rosemary
• 700 g Yukon Gold potato

1. Peel and finely chop the onion. Cut the beef into 3 to 4 cm chunks, then peel the potatoes and cut them into 3 cm pieces.
2. Heat the olive oil in a Dutch oven over medium-high heat. Add the beef in a single layer (work in batches if needed) and brown well all over, 6 to 8 minutes per batch.
3. Reduce the heat to medium and add the onion to the pot. Cook, stirring and scraping up the browned bits, for 6 to 8 minutes until softened.
4. Add the garlic and cook for 30 to 60 seconds until fragrant. Pour in the red wine and simmer for 3 to 5 minutes to reduce slightly.
5. Stir in the tomatoes, bay leaves and rosemary. Bring to a gentle simmer, then cover and cook on low for 45 minutes, stirring once or twice, until the beef is starting to turn tender.
6. Add the potatoes and stir to coat in the sauce. Cover and simmer gently for 30 to 40 minutes, until the potatoes are tender and the beef is fork-tender; uncover for the last 10 minutes if you want a thicker sauce.

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