Garlic3 cloves
Chuck Steak2 lbs
Olive oil2 tbsp
Butter2 tbsp
Italian herbs1 tbsp
Bay leaves2
Beef broth2 cups
Tomato sauce (passata)2 cups
Paprika powder1 tbsp
Parmesan cheese grated2 tbsp
Basil chopped2 tbsp
Giant white beans1 can
Green seedless olives3.5oz
  • Cut meat into big chunks and sprinkle generously with salt and pepper
  • Cut onions into eights
  • Cut garlic into slices

  • In a large cast iron pot, heat up the oil
  • Once hot, fry the meat till brown
  • Add in the butter and fry a bit more
  • Once brownish, add in the garlic and onions. Fry for a few minutes.
  • Add in the italian herbs, bay leaves, wine and broth. Bring mixture to a boil
  • Once boiling, add in the tomato sauce and paprika powder
  • Cover and let it cook for 2 hours on low
  • After 2 hours, check the stew to make sure there is enough liquid. Adjust as necessary
  • Boil for additional 2 hours
  • Add in the beans and olives, let it rest for 10 minutes

  • Serve with fresh bread.