• Open the bottle of red wine and pour the chef a glass. (after all the wine should be allowed to breathe, right?)
• In a baggie, place the beef cubes, 1 tablespoons of flour (reserve the other 2 tablespoons of flour for the roux) and salt and pepper. Seal the baggie and hake to coat. Shake off excess flour and set aside.
• Heat the olive oil in a large sauté pan over a high flame. When the oil is hot, add the cubed beef and cook until evenly browned on all sides, turning as needed. You may need to do this in batches so that meat has room to brown.
• Remove the beef to a plate.
• Add the onion, carrot, celery, garlic, and parsley (save some of the parsley for a garnish) and season along the way with additional salt and of pepper. Cook 8-10 minutes, or until the vegetables are tender. (Italian cooking is about depth of flavor and seasoning along the way)
• Check to make sure you have about 2 tablespoons of oil at the bottom of the pan. If not, add a little. Stir in 2 tablespoons of flour and cook for about 6-7 minutes for a medium roux.
• Add the wine and scrape up any bits that cling to the bottom of the pan; cook until the alcohol evaporates, and the wine reduces for about 5 minutes.
• Then, add the beef broth, tomato sauce and bay leaf and bring to a gentle simmer.
• Return the beef back to the pan and cover with a tight-fitting lid and let this dish gently simmer. Season with salt and pepper to taste.

Stove Top Method:

• Braise dish for about 3 hours or until extremely tender and can cut beef with a spoon. You can add a more broth as needed to keep the beef moist, stir occasionally. If the sauce is too thin when the beef s done, remove the beef to a platter, cover with aluminum foil to keep warm, and reduce the sauce, uncovered, over high heat. Taste and adjust seasoning.

Dutch Oven Method:

• Preheat oven to 350 degrees F or 176 degrees C. Perform step 1- 8 on the stove top in a Dutch oven or a cooking vessel that can be used on the stove top and then transferred into the oven. Place the lid on top and transfer to the oven. Cook your Tuscan Slow Cooked Braised Beef in Wine Sauce for 3-4 hours or until so tender that you can slice your beef with a spoon.

Slow Cooker Method:

• Perform steps 1-8 on the stove top. Transfer your Tuscan Slow Cooked Braised Beef in Wine Sauce to the slow cooker. Cook on low heat for 10-12 hours or on high for 4-6 hours or until tender
• Serve Tuscan Slow Cooked Braised Beef in wine sauce hot garnished with some fresh parsley on a bed of polenta, garlic mashed potatoes or noodles. Andiamo a mangiare!