2.5 lbs Ribeye steak or roast cut into chunks
2 bunches of carrots chopped (6-10 carrots)
1 bunch celery chopped
3 bay leaves
1 btl of Red wine (Sangiovese, Zin or Syrah)
1-2c of Flour
2 tbsp garlic
2 tbsp herbs of your choice (fresh or dried)
2 tsp ground pepper
1 tsp salt
2 tbsp Olive Oil
2 medium onions (yellow or white) or 4 leeks (white only) chopped
1 16oz can of diced tomatoes
1 8oz container of vegetable broth
1 tbsp concentrated mushroom stock
4 c of water
Add spices to flour and salt & pepper. Roll ribeye chunks in flour.
In a stock pot, sauté ½ of the chopped carrots, celery and onions or leeks in olive oil until translucent. Add floured beef chunks and sauté until golden. Add ¾ of the bottle of wine and 2c of water, stock & concentrate and ½ container of tomatoes bring to a simmer.
After an hour add reserved water, tomatoes, vegetables and wine. Simmer for another ½ hour.