- 2 tablespoons olive oil.
- 2 pounds lean top round, trimmed and cut into 1-inch cubes.
- 2 large sweet onions, diced.
- 2 cups large chunks of celery.
- 4 large carrots, peeled and cut into large rounds.
- 1 pound crimini mushrooms, sliced.
- 2 tablespoons minced garlic.
- 2 cups dry red wine.
- 4 large tomatoes, chopped.
- 1 1/2 pounds red potatoes (such as Red Bliss), cut into 1-inch chunks.
- 1 tablespoon dried basil.
- 1 teaspoon dried thyme.
- 1 teaspoon dried marjoram.
- 1/2 teaspoon dried sage.
- 1 quart beef stock.
- 2 cups tomato sauce.
- Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
- Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes.Stir mushrooms and garlic into the onion mixture.
- Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes.Stir tomatoes into the mixture.
- Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
- Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.