Chianti Braised Beef
Recipe - Welcome
Chianti Braised Beef
Prep Time60 Minutes
0Cook Time180 Minutes
Ingredients
2 to 3 lbs beef chuck roast, trimmed
1 tsp salt
1 tsp coarse black pepper
3 Tbs olive oil
2 Tbs butter
1 red onion, cut into wedges
8 white mushrooms, halved
1 head garlic, long end cut off to expose cloves
4 sprigs fresh rosemary
2 fresh bay leaves
1 small bundle fresh thyme, tied with kitchen string
1 Tbs all purpose flour
2 Tbs tomato paste
2 cups Chianti wine
1 cup beef stock
Directions
- Preheat oven to 325Ëš F.
- Rub the meat with salt and pepper.
- Heat the oil in a Dutch oven or braising pan over medium-high.
- Add the meat, and brown it on all sides.
- Remove the meat from the pan, and set aside.
- Melt the butter in the pan.
- Add the onions, mushrooms, garlic, rosemary, bay leaves and thyme.
- Cook for about 10 minutes until vegetables are softened.
- Add the flour, and stir to coat.
- Stir in the tomato paste.
- Add the wine, and bring to a bubble.
- Scrape up any brown bits on the bottom of the pan.
- Add the beef back to the pan.
- Add the stock. (You should have enough liquid in the pan to come halfway up the meat.)
- Cover the pan with a lid, and place in the oven.
- Roast for 2 to 3 hours until meat is fork-tender. Turn the meat halfway through cooking time.
- Transfer the roast to a cutting board, and let it rest for 15 minutes.
- Pull meat into chunks. Squeeze the garlic out of their skins, and discard the herbs.
60 minutes
Prep Time
180 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Select Chuck Tender Roast - Avg 2.33 Lbs
$19.06 avg/ea$8.18/lb
Not Available
Adams Black Pepper, Coarse - 6.7 Ounce
$9.48$1.41/oz
Brookshire's Extra Virgin Olive Oil - 34 Fluid Ounce
$13.48 was $15.98$0.40/fl oz
Brookshire's Unsalted Butter - 4 Ounce - 4 Count
$4.98$0.31/oz
Not Available
Monterey Mushrooms Whole White Mushroom - 8 Ounce
$1.98$0.25/oz
Not Available
Not Available
Brookshire's Bay Leaves Seasoning - 0.15 Ounce
$3.48$23.20/oz
Not Available
Brookshire's All Purpose Flour - 5 Pound
$3.48$0.70/lb
Brookshire's Tomato Paste - 6 Ounce
$0.98$0.16/oz
Age restricted item
Davinci Chianti - 750 ml$13.98 was $15.98$0.02/ml
Swanson Beef Cooking Stock - 32 Ounce
$3.18$0.10/oz
Directions
- Preheat oven to 325Ëš F.
- Rub the meat with salt and pepper.
- Heat the oil in a Dutch oven or braising pan over medium-high.
- Add the meat, and brown it on all sides.
- Remove the meat from the pan, and set aside.
- Melt the butter in the pan.
- Add the onions, mushrooms, garlic, rosemary, bay leaves and thyme.
- Cook for about 10 minutes until vegetables are softened.
- Add the flour, and stir to coat.
- Stir in the tomato paste.
- Add the wine, and bring to a bubble.
- Scrape up any brown bits on the bottom of the pan.
- Add the beef back to the pan.
- Add the stock. (You should have enough liquid in the pan to come halfway up the meat.)
- Cover the pan with a lid, and place in the oven.
- Roast for 2 to 3 hours until meat is fork-tender. Turn the meat halfway through cooking time.
- Transfer the roast to a cutting board, and let it rest for 15 minutes.
- Pull meat into chunks. Squeeze the garlic out of their skins, and discard the herbs.