Italian Braised Beef
Rich, wine-braised Italian beef with garlic, rosemary, juniper, and mushrooms. Slow-cook until fall-apart tender. Serve over pasta or potatoes.
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
- Brown seasoned chuck, then braise in red wine with vegetables and mushrooms until meat falls apart.
- Use a lighter red wine like pinot noir or substitute with stock plus a splash of vinegar if you need alcohol-free.
- Cook low and slow for 2 1/2 to 3 hours, or adapt to a slow cooker or pressure cooker for convenience.
Spices
Featured in this Recipe
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.
thespicehouse.com
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.
Frequently Asked Questions
Can I use a different cut of beef?
Yes. Chuck is ideal because it gets tender and stays moist. Good alternatives are short ribs or brisket. Lean cuts like sirloin or round can dry out, so they are not recommended for long braises.
What kind of wine should I use? Can I skip it?
Pick a lighter red such as pinot noir or a fruity merlot. Use a drinking-quality bottle you would enjoy. To skip alcohol, replace the wine with beef stock plus 1 to 2 tablespoons red wine vinegar or a splash of balsamic to keep acidity and depth.
How do I thicken the sauce?
This recipe uses flour during the sauté step to build body. If you want a thicker sauce at the end, simmer uncovered until it reduces, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water), or blend some of the cooked vegetables into the sauce.
Can I make this ahead and freeze it?
Yes. The flavors often improve after resting. Refrigerate for 3 to 4 days or freeze up to 2 to 3 months in an airtight container. Thaw overnight in the fridge and reheat gently on the stove with a splash of stock or wine if the sauce feels too thick.
How can I adapt this for a slow cooker or pressure cooker?
Slow cooker: brown the meat, then transfer everything to the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. Pressure cooker: brown meat, deglaze with wine, then cook on high pressure for 35 to 45 minutes and use a natural release for 10 minutes.
How do I know the meat is done?
The meat is done when it easily pulls apart with a fork and feels very tender. At 350 F in a covered braiser, this usually takes 2 1/2 to 3 hours. If it is still tough, return it to the oven and check every 20 to 30 minutes.
How should I serve this dish?
Serve over pasta, polenta, mashed potatoes, or with crusty bread to soak up the sauce. Garnish with fresh parsley or a spoonful of gremolata to add brightness.
Can I use a different cut of beef?
Yes. Chuck is ideal because it gets tender and stays moist. Good alternatives are short ribs or brisket. Lean cuts like sirloin or round can dry out, so they are not recommended for long braises.
What kind of wine should I use? Can I skip it?
Pick a lighter red such as pinot noir or a fruity merlot. Use a drinking-quality bottle you would enjoy. To skip alcohol, replace the wine with beef stock plus 1 to 2 tablespoons red wine vinegar or a splash of balsamic to keep acidity and depth.
How do I thicken the sauce?
This recipe uses flour during the sauté step to build body. If you want a thicker sauce at the end, simmer uncovered until it reduces, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water), or blend some of the cooked vegetables into the sauce.
Can I make this ahead and freeze it?
Yes. The flavors often improve after resting. Refrigerate for 3 to 4 days or freeze up to 2 to 3 months in an airtight container. Thaw overnight in the fridge and reheat gently on the stove with a splash of stock or wine if the sauce feels too thick.
How can I adapt this for a slow cooker or pressure cooker?
Slow cooker: brown the meat, then transfer everything to the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. Pressure cooker: brown meat, deglaze with wine, then cook on high pressure for 35 to 45 minutes and use a natural release for 10 minutes.
How do I know the meat is done?
The meat is done when it easily pulls apart with a fork and feels very tender. At 350 F in a covered braiser, this usually takes 2 1/2 to 3 hours. If it is still tough, return it to the oven and check every 20 to 30 minutes.
How should I serve this dish?
Serve over pasta, polenta, mashed potatoes, or with crusty bread to soak up the sauce. Garnish with fresh parsley or a spoonful of gremolata to add brightness.
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!