Method:

Prepare the Meat: Season the beef generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned (about 8–10 minutes). Remove and set aside.

Make the Soffritto: In the same pot, add chopped onion, carrots, celery, and garlic. Cook for 5–7 minutes until the vegetables are softened.

Deglaze the Pot: Pour in the red wine to deglaze, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce slightly (about 5 minutes).

Add the Tomatoes and Broth: Stir in the crushed tomatoes and beef broth. Add rosemary, bay leaves, and cinnamon (if using). Return the seared beef to the pot.

Slow Cook the Beef: Cover the pot and place it in the oven at 350°F (175°C) or leave it on the stovetop at a low simmer. Let it cook for 5–6 hours, until the meat is fork-tender and falling apart. Check occasionally, adding more broth or wine if necessary.

Serve: Once the meat is tender, remove it from the pot. Slice or shred the beef and serve it with the braising sauce. I love to serve this with mashed potatoes or polenta to soak up the delicious sauce.

Variations:

Vegetarian Option: You can substitute the beef with a large cut of seitan for a plant-based version. Just ensure you cook it slowly to get that deep flavor.

Wine Swap: If you prefer, you can use red wine vinegar or a mix of balsamic vinegar and water for a slightly tangier flavor.

Tips and Substitutions:

Dietary Needs: If you're avoiding alcohol, you can substitute the wine with more broth or even a splash of grape juice for sweetness.

Slow Cooker Version: If you prefer a more hands-off approach, use a slow cooker on low for 8 hours instead of the oven.

Storage: This dish tastes even better the next day, so don’t hesitate to make it in advance. Refrigerate for up to 3 days or freeze for up to 3 months.