Name: Italian Beef Ragu
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 8 servings
Ingredients: 2.5 lbs beef shank (, oxtails, chuck roast, or beef stew meat cut into 1.5-inch chunks [See Note 1]); 3 tbsp olive oil (, divided); 1 onion (, diced small); 4 cloves garlic (, minced); 2 stalks celery (, diced); 2 medium carrots (, peeled and diced); 2 tbsp all-purpose flour [See Note 2]; 1 (28 ounce) can tomato puree or crushed tomatoes; 1-1/2 cups red wine like chianti (, merlot, or cabernet sauvignon [See Note 3]); 2 cups beef stock (, optional [See Note 4]); 2 sprigs of fresh thyme ((or 1/2 tsp dried thyme)); 2 sprigs of fresh rosemary ((or 1/2 tsp dried rosemary)); 4 bay leaves (, fresh or dried); 1 to 2 tbsps balsamic vinegar or Worcestershire sauce