From craving to table
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add beef cubes and brown on all sides. Remove beef and set aside.
- 2
In the same pot, add onion, garlic, red bell pepper, and carrots. Sauté for 4-5 minutes until softened.
- 3
Stir in curry powder, oregano, basil, red pepper flakes, and tomato paste. Cook for 1 minute until fragrant.
- 4
Return beef to the pot. Add diced tomatoes, red wine, and beef broth. Stir to combine and bring to a gentle boil.
- 5
Reduce heat to low, cover, and simmer for 45-60 minutes, stirring occasionally, until beef is tender and sauce has thickened.
- 6
Season with salt and black pepper to taste. Garnish with chopped parsley before serving.