|Beef chuck||1 Pound, cut into 1 inch cubes|
|Olive oil||2 Tablespoon|
|Onion||1 , sliced|
|Dry red wine||1 Cup (16 tbs)|
|Canned italian plum tomatoes||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Minced fresh parsley||1 Tablespoon|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|Freshly ground pepper||To Taste|
Pat meat dry with paper towels.
Heat oil in heavy saucepan over medium-high heat.
Add meat and brown on all sides.
Add onion and saute until limp.
Stir in 1/2 cup wine.
Add tomatoes, garlic, parsley, bay leaf, basil and thyme.
Reduce heat, cover and simmer 1 hour.
Add remaining wine and continue simmering for another hour.
Discard bay leaf.
Season with salt and pepper and serve.