Stewed beef with vegetables

Ingredients:

• 1 beef shoulder-neck cut weighing 1.3 - 1.8 kg, trim off excess fat
• 3 tbsp. l. olive oil
• 1 cup canned crushed tomatoes
• 1 cup of water
• 2 red onions, halved
• 2 cloves garlic, chopped
• 8 carrots, chopped
• 2 stalks celery, chopped
• 1 cup small champignons, stems removed
• 2 fresh sprigs of rosemary
• 4 fresh sprigs of thyme
• 2 bay leaves

Preparation:

1. Generously season the beef with salt and pepper on all sides. Heat 2 tablespoons of olive oil in a large Dutch oven or other heavy pot with a tight-fitting lid over medium-high heat. Sear the meat slowly on all sides until it develops a beautiful crust.
2. Pour in the tomatoes and water. Scatter the vegetables, mushrooms, and herbs around the meat, season with salt and black pepper, and drizzle with the remaining 1 tablespoon of olive oil. Cover the pan and reduce the heat to low. Simmer for about 3 hours, basting with the pan juices every 30 minutes, until the beef is tender when pierced with a fork.
3. Slice the stewed meat and arrange it on a platter along with the vegetables. Serve drizzled with the pan juices.