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Pre heat oven to 300.
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Pat beef dry and cut into 1 “cubes. It’s important the cubes aren’t too big, so they break down during the braising process, becoming really tender.
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Place beef and cornstarch in a zip lock bag and shake so that cornstarch covers the beef.
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Heat 1 TBSP oil in a Dutch Oven and add half of the beef. Liberally salt and pepper the beef. Sear to brown on two sides and remove beef to a dish. Repeat with remaining oil, salt, pepper and beef. Remove 2nd batch of beef from Dutch Oven to the dish.
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Reduce heat to low and add finely diced fennel, leeks, shallots and garlic. Cook 2 minutes and then add the stock, scraping up the brown bits and stirring to incorporate, about 5 minutes.
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Return beef to the Dutch oven.
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Next add olives, red pepper flakes and red wine. Stir.
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Place rosemary and thyme sprigs on top of ragu and cook, covered in the oven for 2.5 hours.
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Remove ragu from the oven, and with tongs take out the sprigs. Stir any herbs into the stew and plate on serving dish or serve in the Dutch oven.
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Garnish with some Slow Roasted Tomatoes and fresh thyme sprigs.
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Serve the remaining tomatoes on the side.
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Serve with Polenta or mashed potatoes.