Braised Beef and Tomato Gravy

• 2 pounds cubed beef chuck
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, finely chopped
• 1 (32 to 35) ounce can whole tomatoes in juice
• 2 bay leaves
• 1 dried red chile or 1/2 teaspoon dried red pepper flakes

1. Season the beef all over with 1 teaspoon salt and 3/4 teaspoon pepper.
2. In a 5-to 6-quart crock pot, heat the butter over high heat until hot.
3. Sear the beef, turning, until browned, 8 to 10 minutes total.
4. Transfer the beef to a plate as cooked.
5. Stir the onion and garlic into the crock pot, scraping up any browned bits, and cook, stirring occasionally, until golden, 6 to 8 minutes.
6. Place the beef, along with any accumulated juices, back into the pot and stir in the tomatoes, bay leaves, red chile, 3/4 teaspoon salt and 1/4 teaspoon pepper.
7. Simmer the stew on low, covered, until the meat is very tender, about 6 hours.
8. Stir the gravy, breaking up the tomatoes, and season with salt and pepper to taste, then serve with pasta.

beef chuck, kosher salt, freshly ground black pepper, extravirgin olive oil, onion, garlic, tomatoes, bay leaves, red chile

Taken from www.foodandwine.com/recipes/braised-beef-and-tomato-gravy (may not work)