Ingredients:

  • 5 lbs Beef Chuck or Bone-in Short Ribs, cut into 1.5-inch cubes
  • 3 tbsp Neutral oil (Grapeseed or Avocado)
  • 2 tbsp Kosher salt
  • 1 tbsp Coarse black pepper
  • 2 large Yellow onions, finely diced
  • 3 large Carrots, finely minced
  • 2 stalks Celery, finely diced
  • 6 cloves Garlic, smashed and minced
  • 2 cups Dry Red Wine (Cabernet Sauvignon or Syrah)
  • 28 oz Crushed San Marzano tomatoes
  • 3 tbsp Chili powder (ancho or guajillo blend)
  • 1 tbsp Smoked paprika
  • 1 tbsp Cumin seeds, toasted and ground
  • 1 tbsp Unsweetened cacao powder
  • 4 cups Beef bone broth
  • 30 oz Kidney or Black beans, drained and rinsed

Instructions:

  1. Season the beef cubes generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear the beef in 3–4 batches until a deep brown crust forms on all sides, approximately 8 minutes per batch. Remove meat and set aside.
  2. Lower heat to medium. Add diced onions, carrots, and celery to the residual beef fat. Sauté for 10 minutes until softened. Add garlic, chili powder, paprika, and cumin, stirring for 2 minutes until fragrant.
  3. Pour in the red wine, scraping the bottom of the pot to release the caramelized bits (fond). Return the beef and any juices to the pot.
  4. Add crushed tomatoes, cacao powder, and beef bone broth until the meat is just submerged. Add beans if using. Bring to a gentle simmer.
  5. Cover and transfer to a 300°F (150°C) oven or simmer on the lowest stove setting for 3.5 to 4 hours, until the meat is fork-tender and the sauce has thickened into a rich mahogany glaze.