Makes: 8 servings

Total time: 3-4 hours, 30 minutes, cook time: 3-4 hours, prep time: 30 minutes (if marinating the meat, add in sitting time for the marinade)


  • 4 cups of beef stock (I use Kitchen Basics because it’s free of gluten, nuts, seafood and is low sodium)
  • 2 cups of strained tomatoes (I use Primo brand in the bottle, it’s lower calorie and lower sodium than others)
  • 2 pounds beef chuck or prime rib, trimmed and cut into 1-inch cubes (it tastes better with prime rib)
  • 1 1/2 pounds red potatoes cut into 1-inch chunks
  • 2 large sweet onions, diced
  • 2 cups of celery, cut into chunks
  • 4 large carrots, peeled and cut into large rounds
  • 1 pound crimini mushrooms, sliced
  • 4 garlic cloves, minced
  • 4 large tomatoes, chopped
  • 1 tablespoon fresh basil (if using dried, add ½ teaspoon)
  • 1 teaspoon fresh thyme (if using dried, add ½ teaspoon)
  • 1 teaspoon fresh marjoram (if using dried, add ¼ teaspoon)
  • 1/2 teaspoon fresh sage (if using dried, add ¼ teaspoon)
  • ½-1 teaspoon each of salt and pepper to taste


  • 2 cups dry red wine or alcohol-free cooking wine


  1. Marinate beef at least 1 hour before cooking with ¼ of the cup of strained tomatoes, 2 garlic cloves, ¼ of a cup of red wine (if you are using it), salt and black pepper to your taste
  2. 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.
  3. Remove browned beef cubes to a plate lined with paper towels, keeping the skillet over heat and retaining the beef drippings.
  4. 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.
  5. If using: pour wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes.
  6. Stir in the tomatoes.
  7. Return the beef to the skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture.
  8. Bring the liquid to a simmer.
  9. Reduce the heat to low and simmer until the beef is very tender and the sauce is thick, approx. 3-4 hours depending on your stove and cut of meat.

Approximate Nutritional Information  for 1 Serving (Based on brands and amounts used in the recipe)

  • Calories: 311
  • Fat: 15 g
  • Carbs: 17 g
  • Protein: 20 g