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Chianti Braised BeefChianti Braised Beef
Chianti Braised Beef
Chianti Braised Beef
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Chianti Braised Beef
Prep Time60 Minutes
0
Cook 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
  1. Preheat oven to 325Ëš F.
  2. Rub the meat with salt and pepper.
  3. Heat the oil in a Dutch oven or braising pan over medium-high.
  4. Add the meat, and brown it on all sides.
  5. Remove the meat from the pan, and set aside.
  6. Melt the butter in the pan.
  7. Add the onions, mushrooms, garlic, rosemary, bay leaves and thyme.
  8. Cook for about 10 minutes until vegetables are softened.
  9. Add the flour, and stir to coat.
  10. Stir in the tomato paste.
  11. Add the wine, and bring to a bubble.
  12. Scrape up any brown bits on the bottom of the pan.
  13. Add the beef back to the pan.
  14. Add the stock. (You should have enough liquid in the pan to come halfway up the meat.)
  15. Cover the pan with a lid, and place in the oven.
  16. Roast for 2 to 3 hours until meat is fork-tender. Turn the meat halfway through cooking time.
  17. Transfer the roast to a cutting board, and let it rest for 15 minutes.
  18. 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
2 to 3 lbs beef chuck roast, trimmed
Fresh Select Chuck Tender Roast Beef - 2.31 Pound
Fresh Select Chuck Tender Roast Beef - 2.31 Pound
$17.74 avg/ea$7.68/lb
1 tsp salt
Not Available
1 tsp coarse black pepper
Adams Black Pepper, Coarse - 6.7 Ounce
Adams Black Pepper, Coarse - 6.7 Ounce
$9.48$1.41/oz
3 Tbs olive oil
Brookshire's Extra Virgin Olive Oil - 34 Fluid Ounce
Brookshire's Extra Virgin Olive Oil - 34 Fluid Ounce
$15.98$0.47/fl oz
2 Tbs butter
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$2.97 was $5.48$0.74 each
1 red onion, cut into wedges
Not Available
8 white mushrooms, halved
Brookshire's Whole White Mushroom - 8 Ounce
Brookshire's Whole White Mushroom - 8 Ounce
$1.98$0.25/oz
1 head garlic, long end cut off to expose cloves
Not Available
4 sprigs fresh rosemary
That's Tasty Rosemary
That's Tasty Rosemary
$2.28$4.56/oz
2 fresh bay leaves
Brookshire's Bay Leaves - 0.15 Ounce
Brookshire's Bay Leaves - 0.15 Ounce
$3.48$23.20/oz
1 small bundle fresh thyme, tied with kitchen string
That's Tasty Thyme
That's Tasty Thyme
$2.28$4.56/oz
1 Tbs all purpose flour
Brookshire's All-Purpose Flour - 5 Pound
Brookshire's All-Purpose Flour - 5 Pound
$3.48$0.70/lb
2 Tbs tomato paste
Brookshire's Tomato Paste - 6 Ounce
Brookshire's Tomato Paste - 6 Ounce
$0.98$0.16/oz
2 cups Chianti wine
DaVinci Chianti Italian Red Wine 750ml - 750 Milliliter
DaVinci Chianti Italian Red Wine 750ml - 750 Milliliter
$13.48 was $14.98$0.02/ml
1 cup beef stock
Swanson Stock, Beef - 32 Ounce
Swanson Stock, Beef - 32 Ounce
$3.18$0.10/oz

Directions

  1. Preheat oven to 325Ëš F.
  2. Rub the meat with salt and pepper.
  3. Heat the oil in a Dutch oven or braising pan over medium-high.
  4. Add the meat, and brown it on all sides.
  5. Remove the meat from the pan, and set aside.
  6. Melt the butter in the pan.
  7. Add the onions, mushrooms, garlic, rosemary, bay leaves and thyme.
  8. Cook for about 10 minutes until vegetables are softened.
  9. Add the flour, and stir to coat.
  10. Stir in the tomato paste.
  11. Add the wine, and bring to a bubble.
  12. Scrape up any brown bits on the bottom of the pan.
  13. Add the beef back to the pan.
  14. Add the stock. (You should have enough liquid in the pan to come halfway up the meat.)
  15. Cover the pan with a lid, and place in the oven.
  16. Roast for 2 to 3 hours until meat is fork-tender. Turn the meat halfway through cooking time.
  17. Transfer the roast to a cutting board, and let it rest for 15 minutes.
  18. Pull meat into chunks. Squeeze the garlic out of their skins, and discard the herbs.