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Italian Braised Beef

Italian braised beef in a bowl
The hearty spice blend of garlic, black tellicherry pepper, rosemary, and juniper make this recipe extra rich. I like to serve this on top of pasta for a satisfying comfort meal. Also fantastic on its own.

Submitted by: Lonnie R. from Chicago, IL
Yield: 8-10 servings


Featured in this Recipe


  • 5 pounds chuck roast, cut into 3-inch pieces
  • 2 tablespoons olive oil
  • 1 medium sized onion, finely diced
  • 2 large carrots, peeled and finely diced
  • 4 garlic cloves, smashed
  • 2 tablespoons tomato paste
  • 3 tablespoons flour
  • 1 pound cremini mushrooms, halved
  • 3 cups lighter red wine, like a pinot noir

Preparation Instructions:

Preheat oven to 350F.

In a large Dutch oven, heat oil until it shimmers.

In small batches, season beef with spice blend and brown all sides of the meat. About 2 minutes per side. Set meat aside.

Reduce heat to medium-low, add onions, carrots sautéing until just tender, about 5 minutes.

Add garlic and cook for 2 more minutes.

Stir in tomato paste. Sprinkle the mixture with flour and stir until absorbed. Slowly stir in the wine and add the mushrooms.

Place the meat back to the braiser in a single layer. The meat should sit just above the liquid line. Cover and place in a preheated oven.

Cook for 2 ½ -3 hours. Meat should gently fall apart with a fork when done.

More About This Recipe

If short on time, buy the beef chuck already cubed. The wine and tomato help to make a very tender meat.


Based on 1 reviews

Customer Reviews

Katie Ehrhardt

This recipe was perfect for a cold Chicago night. I served it over parmesan polenta and could not have been happier with the marriage of flavors. My husband was super impressed and the best part is that you only have to actively prepare the dish for about 20 minutes – then you can let the oven do the rest of the work for you!

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