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
- 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
- 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.
- Remove browned beef cubes to a plate lined with paper towels, keeping the skillet over heat and retaining the beef drippings.
- 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.
- 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.
- Stir in the tomatoes.
- Return the beef to the skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture.
- Bring the liquid to a simmer.
- 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