Spezzatino di Manzo (Italian Beef Stew)

• 2 tbsp Extra virgin olive oil
• 900 g Beef chuck roast
• 1 large Yellow onion
• 1 large Carrot
• 2 pieces Celery
• 3 cloves Garlic
• 2 sprigs Fresh rosemary
• 2 pieces Bay leaves
• 1 tsp Black pepper
• 250 ml Red wine
• 500 g Tomato passata
• 400 ml Beef stock

1. Cut the beef into 3 to 4 cm chunks. Finely chop the onion, carrot and celery, and finely chop the garlic. Strip the rosemary leaves from the sprigs and roughly chop them.
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 on all sides, 8 to 10 minutes total. Transfer the browned beef to a bowl.
3. Reduce the heat to medium and add the onion, carrot and celery to the pot. Cook, stirring and scraping up the browned bits, until softened and lightly golden, 8 to 10 minutes. Stir in the garlic and cook for 1 minute until fragrant.
4. Pour in the red wine and bring to a lively simmer, stirring to deglaze the pot. Simmer for 3 to 5 minutes to reduce slightly. Add the rosemary, bay leaves and black pepper.
5. Return the beef and any juices to the pot, then stir in the tomato passata and beef stock. Bring to a gentle simmer, then cover with the lid slightly ajar and cook on low for 1 hour 45 minutes to 2 hours, stirring occasionally, until the beef is very tender and the sauce coats a spoon. If the sauce thickens too much, add a small splash of water to loosen it.
6. Remove the bay leaves and rosemary stems (if any remain). Taste and adjust with a little more black pepper if you like. Serve hot with creamy polenta or crusty bread.

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