Braised Beef with Red Wine and Tomatoes
Braising is a technique that turns even the toughest cuts of meat into fork-tender meals. After a few hours of braising in our tomato paste and peeled tomatoes, it is ready to serve over creamy polenta or shredded as a ragu on pappardelle pasta.
3 tablespoons vegetable oil4 pounds boneless chuck roast, cut into large chunksSea salt and ground black pepper to taste1 cup pancetta, diced, about 8 ounces6 garlic cloves, minced2 yellow onions, chopped3 carrots, peeled and diced2 cups fresh whole mushrooms, cleaned and cut in half1 1/2 cups red wine1 bunch fresh thyme, remove leaves from stem2 bay leaves3-4 basil leaves, finely chopped1 cup chicken stock, or beef stock1/4 cup chopped fresh parsley
- Preheat oven to 350° F.
- Heat oil in a large Dutch oven. Pat dry the pieces of chuck roast and season with salt and pepper. Brown meat on all sides in the oil; then transfer to a plate.
- Add the pancetta to Dutch oven and lightly brown. Add the garlic, onions, carrots and mushrooms; stir to combine. Cook until onions are translucent. Place the meat back into the Dutch oven.
- Add the wine and cook for several minutes reduce the liquid by half, stirring occasionally. Add the thyme, bay leaves, basil, tomatoes, tomato paste and stock. Bring to a boil and then cover.
- Place Dutch oven in the oven and cook about 2½ to 3 hours or until meat is fork tender. Remove from oven and garnish with parsley.