Braised Beef with Red Wine and Tomatoes

25 minutes Prep Time
3 minutes Cook Time
10 Servings

After a few hours of braising in our paste and peeled tomatoes, it is ready to serve over creamy polenta or shredded as a ragu on pappardelle pasta.

Ingredients

  • 3 tablespoons vegetable oil
  • 4 pounds boneless chuck roast, cut into large chunks
  • Sea salt and ground black pepper to taste
  • 1 cup pancetta, diced, about 8 ounces
  • 6 garlic cloves, minced
  • 2 yellow onions, chopped
  • 3 carrots, peeled and diced
  • 2 cups fresh whole mushrooms, cleaned and cut in half
  • 1 1/2 cups red wine
  • 1 bunch fresh thyme, remove leaves from stem
  • 2 bay leaves
  • 3-4 basil leaves, finely chopped
  • 1 (28 ounce) can Redpack® 28 oz Whole Peeled Plum Tomatoes in Puree, lightly crushed by hand
  • 3 tablespoons Redpack® 6 oz Tomato Paste
  • 1 cup chicken stock, or beef stock
  • 1/4 cup chopped fresh parsley

Instructions

Step one

Preheat oven to 350° F.

Step two

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.

Step three

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.

Step four

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.

Step five

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.

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