This is one of our favorite recipes. It is easy to pull together and always fills the house with a delicious, decadent aroma. David went out last night to play tennis with a co-worker and I thought it would be a great opportunity to spend my evening making this dish, drinking a glass of wine, listening to music, and reading. I recently discovered the wine company 19 Crimes and wanted to try cooking with it (while also partaking in my own glass). It was a relaxing way to end a Wednesday night after a full day of classes and grading.
1 celery stick
2 sprigs of fresh thyme
2 bay leaves
6 garlic cloves
2lbs stewing beef
2 cups of shiraz (or another red wine if you prefer something different)
14oz can diced tomato
After washing the celery lay the thyme and bay leaves into the ridge of the stalk and wrap with twine. Set the herb bundle aside.
In a deep sided pot, add the diced onion and garlic and sauté in 1 tablespoon of oil olive until the onions and garlic have softened. Approx 2-3 minutes.
Add the beef and pancetta. Add pepper and salt and brown for approximately 3 minutes.
Pour in the red wine and bring to a boil for 2 minutes.
Add in the diced tomatoes and the herb bundle. Cover and reduce heat to a simmer for 2 hours.
Once done, lift the lid and add in a handful of chopped fresh basil.
Serve over pasta and enjoy!