1poundbeef (chuck or round) cut into 1" chunks(450 grams)
1/4cupdry white wine(60 grams)
1clove garlic minced
1-2mediumstalk of celery chopped
1cupvegetable broth(250 grams)
1canpeeled tomatoes (14 ounces or small can)(260 grams)
1/2teaspoonbasil (or you can use fresh basil 4-5 leaves chopped)
1-2pinchessalt or to taste (depends on how salty your broth is)
1-2dashesblack pepper or hot pepper flakes
Pre-heat oven to 350F (180C).
On a small plate add the flour and dredge the cut up beef. In the Dutch Oven add the olive oil and the dredged beef, brown on both sides. Remove the beef to a clean plate. On high heat add the wine and let the alcohol evaporate 20-30 seconds. Then add the garlic, chopped celery and onion, cook on medium heat for about 2-3 minutes stirring often.
Add the remaining ingredients stirring to combine (the tomatoes can be crushed with a fork to break them up). Cover the pot and place in the pre-heated oven. Let cook for 2 hours. Let sit 5-10 minutes, remove the bay leaf before serving. Enjoy!