Total Time: +/-
400 g Stewing Beef
2 tbsp Olive Oil
1 Onion chopped
2 Rugani Carrots peeled and chopped
2 cloves Garlic crushed
2 tbsp Tomato Puree
750 ml ZZ2 100% Romanita Juice
250 ml Beef Stock
300 g ZZ2 Romanita Tomatoes
2 sprigs thyme
2 sprigs rosemary
1 Bay Leaf
Salt and pepper to taste
Polenta to serve (made according to package instructions)
Preheat the oven to 160°C. Heat a large ovenproof pot over medium heat. Add one tablespoon of olive oil and brown the beef. Remove and keep aside.
Add the other tablespoon of oil and cook the onion, carrot, and garlic for 4-5 minutes or until the onion is translucent.
Add the beef back to the pot and stir through.
Add the ZZ2 100% Romanita Juice, beef stock, ZZ2 Romanita tomatoes, thyme, rosemary, and bay leaf.
Cover the pot and place it in the oven for 2 and a half hours, checking often to stir and make sure there is still liquid in the pot. Remove the lid with 30 minutes of cooking time left to let the sauce reduce if the sauce isn’t thick yet. Season to taste with salt and pepper.
Serve with polenta.