Simmered for three hours, this recipe will turn any tough cut of meat - into a fork tender masterpiece. Smothered in a delicious & rich Chianti wine sauce. Mmm,... it doesn't get any better then this!

Ingredients

• 4 lbs Beef, cut into 2" pieces
• 2 small onions, sliced
• 1 (12 oz.) pkg. white mushrooms, quartered
• 1 (28 oz.) can ground peeled tomatoes
• 3 cups beef broth
• 2 cups Chianti wine
• 5 cloves garlic, chopped
• 4 sprigs thyme, stems discarded
• 2 sprigs rosemary, stems discarded
• 1 tsp. ground fennel seeds
• 4 Tbs. extra virgin olive oil

• Kosher salt
• Ground black pepper
• Cumin

Directions

1. For the rub, mix together salt, pepper & cumin. (There are no measurements for these ingredients - use whatever amount you want)  Lightly rub this mixture on your meat and set aside.
2. In a large pot on medium high heat, add in the olive oil.  Add the beef (in batches if needed) and brown on all sides.  Remove meat and set aside.  In the same large pot, add in onions and sauté for 2 minutes.  Then add the garlic and mushrooms, place cover on pot and cook for about 5 minutes.  (By placing the lid on the pot, the mushrooms will release their moisture therefore deglaze the pot)  Remove lid and with a wooden spoon, scrape up any black bits on the bottom of the pot to help deglaze it with the liquid that was released from the mushrooms.
3. Return the meat back to the pot, add in the wine and reduce by half.  Next, add in the beef broth and reduce by half.  Add in tomatoes, thyme, rosemary and ground fennel seeds.
4. Reduce heat to medium low and gently simmer for 3 hours.

Serves  6

• Use the cheapest / toughest cuts of meat.  (Short Ribs, Pot Roast, etc.)