Entree: Italy – Stracotto al Vino (Italian Slow-Braised Chuck in Wine) (Slow-braised beef in wine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 hrs

Total 3 hrs 15 min

Ingredients

- 3 lb (1.4 kg) chuck roast, tied or cut into 2–3 large pieces
- Salt and freshly ground black pepper to taste
- 3 tbsp (45 ml) olive oil
- 1 large white onion, about 10 oz (285 g), finely chopped
- 2 carrots, about 8 oz (225 g), diced
- 2 stalks celery, about 6 oz (170 g), diced
- 3 cloves garlic, minced
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef stock
- 2 tbsp (30 ml) tomato paste
- 1 sprig rosemary or 1 tsp (1 g) dried rosemary
- 1 bay leaf
- 2 tbsp (16 g) all-purpose flour (optional, for dredging)
- 2 tbsp (30 ml) butter (for finishing, optional)
- Freshly grated Parmesan for serving (optional)

Instructions

1. Dredge and brown: Season 3 lb (1.4 kg) chuck roast with salt and pepper, lightly dredge in 2 tbsp (16 g) flour. Heat 3 tbsp (45 ml) olive oil in a heavy Dutch oven over medium-high heat and brown roast on all sides; remove and set aside. Sauté 1 large white onion, 2 carrots and 2 stalks celery until softened, add 3 cloves garlic and 2 tbsp (30 ml) tomato paste and cook 1 minute.
2. Braise slowly: Return roast to pot, pour in 1 cup (240 ml) red wine to deglaze, add 2 cups (480 ml) beef stock, rosemary and bay leaf, bring to a simmer, cover and cook in a 325°F (160°C) oven or on low stovetop for 3 hours until very tender. Remove meat, reduce sauce if necessary, mount with 2 tbsp (30 ml) butter and finish with salt and pepper; slice or shred roast, serve with sauce and grated Parmesan.