4 medium carrots, chopped into 1/2-inch thick pieces (2 cups)

3 stalks celery, chopped into 1/2-inch thick pieces (1 1/2 cups)

1 large yellow onion, diced

3 cloves garlic, finely minced

5 Tbsp extra virgin olive oil, divided

2 1/2 lbs rump roast, trimmed of fat and cut into 1-inch pieces

1/3 cup all-purpose flour

salt and freshly ground black pepper

4 cups low-sodium beef broth

1 Tbsp red wine vinegar

2 (15 oz) cans diced tomatoes

1 tsp dried oregano

1 tsp dried thyme

3/4 tsp dried rosemary, crushed

1/2 tsp dried marjoram

2 bay leaves

1 1/2 lbs Russet potatoes, peeled and diced into 1-inch pieces

8 oz cremini mushroom, sliced

3 Tbsp chopped fresh basil

2 Tbsp chopped fresh parsley

Parmesan or Romano cheese, for serving (optional)


Heat 2 Tbsp olive oil in a large enameled cast iron pot over medium-high heat. Once hot add carrots, celery and onion and saute until lightly golden, about 5 – 6 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a heat proof bowl and set aside.

Place beef in a large resealable bag, add flour and season lightly with salt and pepper. Seal bag and toss well to evenly coat beef in flour. Return pot to medium-high heat, add remaining 3 Tbsp olive oil. Once oil is hot add beef and cook stirring occasionally until beef has browned. Add 1 cup broth and red wine vinegar and cook, stirring frequently while scraping bottom of pan to loosen browned bits on bottom, until sauce has thickened. Add remaining 3 cups beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, potatoes, mushrooms and sauteed veggie mixture. Season with salt and pepper to taste and bring mixture just to a boil, stirring occasionally. Reduce heat, cover pot and simmer 3 – 4 hours, stirring occasionally, until beef is very tender.

Stir in fresh basil and parsley. Serve warm sprinkled with Parmesan or Romano cheese if desired.

Source: Cooking Classy