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
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