Beef Braised in Red Wine
Epicurious.com
Epicurious.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 2 tablespoons olive oil
  • 1 (3- to 3 1/2-pound) boneless beef chuck roast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 pound sliced pancetta, finely chopped
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 celery ribs, finely chopped
  • 4 garlic cloves, thinly sliced
  • 4 (4- to 6-inch) sprigs fresh thyme
  • 2 (6- to 8-inch) sprigs fresh rosemary
  • 2 tablespoons tomato paste
  • 2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
  • 2 cups water
  • Special equipment: a 4- to 5-qt heavy ovenproof pot with lid

Instructions

Comments

Log in or Register to write a comment.