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3.5-4 pounds of chuck roast cut into 2 inch cubes
1/4 C plus 2 T olive oil
3 large carrots cut into thin coins
salt
pepper
1 large yellow onion thinly sliced
2 C dry Marsala wine
2 C best quality low sodium fat free beef broth
2 bay leaves
2 sprigs fresh thyme
1.5 C peeled cooked chestnuts
2/3 C dried tart cherries
celery
green beans
tomato sauce
Add 1/4 C oil to a heavy pan or dutch oven on the stovetop on medium heat. Braise meat in batches to avoid steaming meat. Remove meat to a bowl. Add 2 T oil and saute onion and carrot for about 15 minutes. Add salt and pepper to taste. Raise heat to medium high and add the Marsala wine. Let it cook for a few minutes and then add the herbs and the broth. When it begins to boil reduce heat to low and cover and let simmer for one hour. Add the chestnuts and cherries and cover and let simmer for 2 hours. Remove lid and let simmer for 30-40 minutes to thicken sauce. Adjust seasoning, remove herbs, and serve.
Recipe from Joann Condino though I don't remember the cookbook she said it came from.