Ingredients
4 ounces bacon (or pancetta), diced (optional)
3 pounds beef (such as chuck), cut into 3 large pieces
salt and pepper to taste
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
1 tablespoon garlic, chopped
1/2 teaspoon red pepper flakes (optional)
2 cups beef broth
1 (14.5 ounce) can crushed tomatoes
1 teaspoon thyme, chopped (or 1/2 teaspoon dried)
1 teaspoon rosemary, chopped (or 1/2 teaspoon dried)
1 teaspoon Italian seasoning (link) (or oregano)
2 bay leaves
salt and pepper to taste
directions
Cook the bacon in a large oven safe saucepan (dutch oven), over medium heat, before setting aside.
Season the beef with salt and pepper and sear/brown in the bacon grease, over medium-high heat, in the pan, about 4-6 minutes per side, before setting aside.
Add the onion, carrot, and celery and cook until tender, about 7-10 minutes.
Add the garlic and red pepper flakes and cook until fragrant, about a minute.
Add the broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and bacon, and mix before adding the beef.
Either: (1) bring to a boil, reduce the heat to low and simmer, covered, until the beef is falling apart tender, about 2-4 hours; OR (2) cover, transfer to a preheated to 275F/140C oven and cook until falling apart tender, about 2-4 hours; OR (3) transfer to a slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
Season with salt and pepper to taste, remove the bay leaves, and enjoy!
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