Dice the chuck steak into large pieces keeping pieces of the fat on the cut.

Get a large pot and put it on your stove at a medium heat then add 4 tbsp of extra virgin olive oil.

Add onion, celery, and carrot to the pot. This is called the soffritto and gives you the amazing base for your braised beef dish.

Stir the soffritto with a wooden spoon and cook for 10 minutes.

Add the pieces of beef into the pot and mix it with the wooden spoon. Brown all sides of the meat on medium heat making sure to move the pieces around so it cooks well and makes love with the soffritto.

Keep stirring the meat and vegetables.

Add 2 tbsp of plain flour and mix this with the meat to create a cream. It will cover the eat and absorb all of the oil.

Add one glass of red wine, continue to mix with your wooden spoon and wait until the wine evaporates and only leaves behind the flavor of the red wine.

Add 1 bottle of tomato passata and mix it through the meat and vegetables. Cover each piece of meat with tomato sauce.

Add a generous amount of salt and pepper and continue to stir the braised beef.

Add a few bay leaves and the entire stick of rosemary into the pot.

Add 1 liter of vegetable stock and stir, then cover the pot and cook for 2 hours.

Peel the potatoes then cut them into cubes, wash and drain them.

After the braised beef has been cooking for 1 hour, add the potatoes into the pot and remove the stem from the rosemary.

Stir through gently then cook on medium-low heat for another hour.

Once the meat has been cooked for at least 2 hours, serve the braised beef and garnish with chopped parsley.

E ora si mangia, Vincenzo’s Plate….Enjoy!