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Recipe and Photo from The Gourmet Bachelor Cookbook

INGREDIENTS

1 onion, chopped
7 garlic cloves
1 shallot, chopped
2 T thyme, chopped
4 T olive oil
16 oz tomatoes, chopped
2 lb chuck roast, cubed
1 c flour
2 oz butter
3 c white wine
1 rosemary sprig
1 cinnamon stick
3 cloves
2 c carrots, cubed
2 c potatoes, cubed

DIRECTIONS: Sauté onion, garlic, shallot and thyme in 2 tablespoons of olive oil for 3 minutes. Add tomatoes. Cook for 10 minutes on medium-low heat. Blend to a smooth consistency in a blender. Lightly coat beef with flour. In a large, heavy pot, brown beef in butter and remaining olive oil. Remove. Deglaze pot with wine and reduce by half. Add beef, tomato sauce, rosemary, cinnamon stick and cloves. Simmer for 2 1/2 hours. Add carrots and potatoes. Cook for an additional 1/2 hour.

Pairing: Brunello, Italy