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Braised Beef Overhead

Braised Beef with Red Wine and Tomatoes

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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 (28 ounce) can Red Gold® Whole Peeled Tomatoes 28 oz or 2 (14.5 ounce) cans Red Gold® Whole Peeled Tomatoes 14.5 oz, lightly crushed by hand3 tablespoons Red Gold® Tomato Paste 6 oz1 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.
Cook's Note: Store in the refrigerator for a day or two, then reheat in your oven when ready to serve. We love to serve this over creamy polenta or shredded for a delicious ragu on pappardelle pasta!
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