Chianti Braised Beef | Recipes

Chianti Braised Beef

Recipe - Welcome

Chianti Braised Beef

Prep Time60 Minutes

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

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

60 minutes

Prep Time

180 minutes

Cook Time

Servings

Shop Ingredients

Makes 0 servings

2 to 3 lbs beef chuck roast, trimmed

Fresh Select Chuck Tender Roast Beef - 2.31 Pound

Add Fresh Select Chuck Tender Roast Beef to Favorites.Add Fresh Select Chuck Tender Roast Beef to Favorites.

$17.99 avg/ea$7.79/lb

1 tsp salt

Brookshire's Table Salt - 26 Ounce

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$0.99$0.04/oz

1 tsp coarse black pepper

Adams Black Pepper, Coarse - 6.7 Ounce

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$9.49$1.42/oz

3 Tbs olive oil

Brookshire's Extra Virgin Olive Oil - 34 Fluid ounce

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$17.49$0.51/fl oz

2 Tbs butter

Brookshire's Unsalted Butter, 4 Quarters - 4 Each

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$5.49 was $5.99$1.37 each

1 red onion, cut into wedges

Not Available

8 white mushrooms, halved

Brookshire's Whole White Mushroom - 8 Ounce

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$1.99$0.25/oz

1 head garlic, long end cut off to expose cloves

Not Available

4 sprigs fresh rosemary

That's Tasty Rosemary - 0.5 Ounce

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$2.29$4.58/oz

2 fresh bay leaves

Brookshire's Bay Leaves - 0.15 Ounce

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$3.59$23.93/oz

1 small bundle fresh thyme, tied with kitchen string

That's Tasty Thyme - 0.5 Ounce

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$2.29$4.58/oz

1 Tbs all purpose flour

Brookshire's All-Purpose Flour - 5 Pound

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$2.99 was $3.49$0.60/lb

2 Tbs tomato paste

Brookshire's Tomato Paste - 6 Ounce

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$0.99 was $1.49$0.17/oz

2 cups Chianti wine

DaVinci Chianti Italian Red Wine 750ml - 750 Millilitre

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$13.99 was $15.99$0.02/ml

1 cup beef stock

Swanson Stock, Beef - 32 Ounce

Add Swanson Stock, Beef to Favorites.Add Swanson Stock, Beef to Favorites.

$1.89 was $3.49$0.06/oz

Directions

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