Beef: For best results, I recommend using beef chuck roast or beef brisket, as the marbling in the meat breaks down into tender juicy meat after the low and slow braising process. I do NOT recommend leaner cuts such as sirloin as the meat tends to dry out after cooking.

Olive Oil: I used extra virgin olive oil, but you can also use other types of vegetable oil if you prefer (such as canola oil, sunflower oil, etc.)

Onion: I used yellow onions, but white onions or red onions will work too.

Garlic: Garlic adds a beautiful fragrance and aroma, so definitely make sure to include it.

Tomato Paste: Tomato paste (which is way more concentrated than tomato sauce) adds a rich sweetness and dark red color to the gravy, so definitely make sure to add it in. 

Red Wine: I recommend using a dry red wine with good body and acidity, which will add depth to the braising liquid and balance out the richness of the beef. You can use cabernet sauvignon, merlot, or a more full-bodied syrah. If you don’t take alcohol, feel free to leave it out and replace it with more broth instead.

Broth: You can use either beef broth or beef stock. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free beef broth.

Thyme: I used thyme, but you can also other herbs such as rosemary if you prefer.

Vegetables: I’ve used carrots, baby potatoes, and celery. You can also add in some parsnips if you prefer.