Serves: 6
Total Calories: 55

2 tablespoons olive oil
3 pounds beef chuck roast, cut into 2-inch pieces
salt and freshly ground black pepper
2 cloves garlic, finely chopped
2 cups dry red wine
1 1/2 cups tomatoes peeled, seeded, and chopped
1 teaspoon freshly ground black pepper, or to taste

1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Pat the beef dry and brown it on all sides, in batches, without crowding the pan, about 10 minutes per batch. Sprinkle with salt and pepper. Transfer the meat to a plate.

2 Stir the garlic into the fat in the pan. Add the red wine, salt and pepper to taste, and the tomatoes. Bring to a simmer and return the meat to the pan. Add just enough cold water to cover the meat. Cover the pot. Turn the heat to low and cook, stirring occasionally, for 2 hours.

3 Add the wine and cook 1 hour more, or until the beef is very tender when pierced with a fork. Taste and adjust seasoning. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 55
Calories from Fat: 40

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