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italian braised beef with red wine recipe

Italian Braised Beef with Red Wine (Brasato-Style Chuck Roast)

A slow-braised beef chuck cooked in red wine and stock until fork-tender. Deep sear, gentle heat, and long rest create silky meat and a rich sauce meant for mashed potatoes or polenta.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: European, Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 3 –4 lb beef chuck roast
  • 2 tbsp olive oil
  • Kosher salt about 1 tsp per lb beef
  • Freshly ground black pepper
  • 1 medium onion diced
  • 2 carrots diced
  • 1 rib celery diced
  • 4 –6 garlic cloves smashed
  • 2 cups dry red wine
  • 2 cups beef stock
  • 1 tbsp tomato paste
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 sprig fresh thyme
  • 2 bay leaves
  • Optional for finishing: flour slurry or extra stock

Method
 

Bring beef to room temperature for up to 1 hour. Pat fully dry. Season all sides with salt and pepper.
    Heat olive oil in a heavy Dutch oven over medium-high heat until shimmering.
      Sear beef 3–5 minutes per side until deep brown. Remove and set aside.
        Lower heat to medium. Add onion, carrot, celery, and garlic. Cook until soft and lightly golden.
          Stir in tomato paste. Cook 1 minute.
            Pour in red wine. Scrape the pot to release browned bits. Simmer 3–5 minutes.
              Add beef stock, Dijon, Worcestershire, thyme, and bay leaves.
                Return beef to the pot. Liquid should reach halfway up the meat.
                  Cover and braise in a 300–350°F oven for 3–3.5 hours, or keep on the stove at a gentle simmer.
                    Check every 45–60 minutes. Add a splash of water if liquid drops too low.
                      When fork-tender, rest beef in the liquid for 45 minutes off heat.
                        Skim fat from the surface. Reduce sauce if loose, or thicken lightly if needed.
                          Slice or pull beef. Serve hot with sauce over mashed potatoes or polenta.

                            Notes

                            • Drying the meat matters. Wet beef steams and loses crust.
                            • Resting in the liquid keeps slices juicy and glossy.
                            • Chilling overnight deepens flavor and firms fat for easy removal.
                            • Serve with starches that hold sauce. Polenta and mashed potatoes work best.