2stalks of celery(trim both ends and cut into big chunks)
4clovesof garlic(peeled)
2sprigs of fresh rosemary
3Roma tomatoes(cut into quarters)
3dried bay leaves
1medium cinnamon stick
1large red onion(peeled and quartered)
2Tbspof all-purpose flour(seasoned with pinch of salt and pepper)
2cupsof Chianti wine
Salt and pepper to taste
2Tbspof grape seeds oil or oil of your choice
Instructions
Preheat your oven to 350 F. Use a oven-safe heavy-bottomed pot with a tight-fitting lid to do a cooking. Preheat 2 Tbsp of oil in the pot. Add in onions, garlic, rosemary sprigs, carrots, celery, and cinnamon for about 6 minutes
Meanwhile, toss the beef pieces in the all-purpose flour and shake off any excess. Add these into the pot and stir to mix everything together. Add in tomatoes, pour in the wine and seasoned with pinch of salt and pepper. Bring it to a boil, cover with a tight-fitting lid. Turn off the heat and place the pot into a preheated oven and cook for the next 3 hours or so or until the beef is super tender (pretty much melt in your mouth or you can easily break it off with a fork). Check the seasonings and add more salt and pepper if needed