Ingredients

Method

Pat the beef dry with paper towels and season generously with salt and pepper.

Heat the olive oil in a large heavy pot over medium-high heat. Once hot, add the beef and brown on all sides. This should take about 10 minutes.

Remove the beef from the pot and set aside. In the same pot, add the onion, carrots, and celery. Cook over medium heat until the vegetables are softened, about 8 minutes.

Add the garlic and cook for an additional minute.

Return the beef to the pot. Pour in the Barolo wine and beef stock, ensuring the beef is mostly covered by the liquid.

Add the bay leaves, rosemary, and thyme.

Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let it cook slowly for about 3 hours, or until the beef is very tender.

Remove the beef from the pot and let it rest while you strain the sauce, discarding the vegetables and herbs.

Return the sauce to the pot and simmer until it has reduced slightly and thickened, about 10 minutes.

Slice the beef and serve it with the reduced sauce poured over.