Add canned tomatoes, garlic, and onions to a large pot, along with thyme, rosemary, red pepper flakes, bay leaves, salt, and black pepper. Bring to a simmer over medium high heat. Allow to simmer for a few minutes, then layer the beef neck bones in the bottom of the pot.
Add beef broth and pinot noir to the pot to cover the beef neck bones. I used Trinity Vineyards’ Pinot Noir – its notes of black cherry and spice paired perfectly with the aromatic herbs and buttery beef – but you can substitute another pinot noir.
Bring the contents of the pot to a boil, give everything a quick stir, and then cover again, turning the heat down to medium-low. Allow to simmer for about two hours, occasionally uncovering to stir. The meat will become tender and begin to fall off the bones. The heat will render collagen from the beef neck bones, making everything rich, buttery, and delicious.
Stir in all of the remaining vegetables, cover the pot, and let everything simmer, stirring occasionally, until the vegetables are perfectly tender.
Use a set of tongs to remove the bones from the pot, using a fork to remove any remaining bits of attached meat to add back into the pot.
Season with additional salt and pepper to taste, and your delicious stew is ready to enjoy!
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