Braised Beef with Red Wine and Tomatoes

Name: Braised Beef with Red Wine and Tomatoes
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 10
Ingredients: 3 tablespoons vegetable oil; 4 pounds boneless chuck roast; Sea salt and ground black pepper to taste; 1 cup pancetta; 6 garlic cloves; 2 yellow onions; 3 carrots; 2 cups fresh whole mushrooms; 1 1/2 cups red wine; 1 bunch fresh thyme; 2 bay leaves; 1 (28 ounce) can Italian Inspirations Peeled Plum Tomatoes in Puree; 3 tablespoons Tomato Paste; 1 cup chicken stock; 1/4 cup chopped fresh parsley

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Serves:

10 people

Prep Time:

25 minutes

Cook Time:

180 minutes

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.

Ingredients

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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
1 (28 ounce) can Tuttorosso® Italian Inspirations Peeled Plum Tomatoes in Puree, broken into pieces by hand
3 tablespoons Tuttorosso® Tomato Paste
1 cup chicken stock, or beef stock
1/4 cup chopped fresh parsley

Instructions

Preheat oven to 350^o 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, 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. Serve over creamy polenta or shredded for a delicious ragu on pappardelle pasta!

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Braised Beef with Red Wine and Tomatoes

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