Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly pat dry 1 kilogram of beef chuck roast pieces with paper towels, then season generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

2. 2

   Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the seasoned beef pieces on all sides until deeply browned, about 3-4 minutes per side, and remove the beef from the pot.

3. 3

   Add 1 large yellow onion, 2 diced carrots, and 2 diced celery stalks to the same pot and cook over medium heat, stirring occasionally, until softened, about 8-10 minutes.

4. 4

   Stir in 4 minced cloves of garlic and cook for 1 more minute until fragrant, then pour in 1 cup of dry red wine, scraping up any browned bits from the bottom of the pot, and let it simmer for 3 minutes.

5. 5

   Return the seared beef to the pot, then add 1 (794 gram) can crushed tomatoes, 2 cups beef broth, 2 sprigs fresh rosemary, and 2 bay leaves, ensuring the beef is mostly submerged in the liquid.

6. 6

   Bring the liquid to a gentle simmer, then cover the pot tightly and transfer it to a preheated 160°C (325°F) oven to slow cook for 3 to 4 hours, or until the beef is fork-tender.

7. 7

   Remove the pot from the oven, stir in 1/4 cup tahini until fully incorporated into the sauce, and adjust seasoning to taste before garnishing with fresh parsley.