Ingredients:
For the Ragu:
2 lbs beef stew meat, cut into small pieces
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 cups mushrooms, sliced
1 cup dry red wine
1 can (28 oz) crushed tomatoes
1 cup beef broth
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh basil for garnish
Instructions:
Prepare the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef pieces in batches, then remove and set aside.
Cook the Vegetables:
In the same pot, add onions and cook until soft. Stir in garlic and mushrooms, cooking until mushrooms are browned.
Simmer the Ragu:
Return beef to the pot. Add red wine and bring to a boil, scraping up any browned bits. Stir in crushed tomatoes, beef broth, tomato paste, oregano, basil, and red pepper flakes.
Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until beef is tender.
Finish the Ragu:
Season with salt and pepper. Adjust seasoning as needed.
Serve:
Garnish with fresh basil. Serve over pasta, polenta, or with crusty bread.