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–+ servings
Patricia

Savory Italian Barolo Braised Beef Recipe for You!

A delicious and hearty Italian dish featuring beef chuck roast braised in Barolo wine, perfect for a comforting meal.
Print Recipe
Prep Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 to 4 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 2 cups Barolo wine or any full-bodied red wine
  • 1 can 14.5 ounces diced tomatoes, with juices
  • 2 cups beef broth
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Preheat your oven to 325°F (163°C).
  2. In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef roast with salt and pepper, then sear it in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.
  3. In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.
  4. Pour in the Barolo wine, scraping the bottom of the pot to deglaze and release any browned bits. Bring to a simmer and let it cook for about 5 minutes.
  5. Stir in the diced tomatoes, beef broth, thyme, and rosemary. Return the beef roast to the pot, ensuring it is submerged in the liquid.
  6. Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 3 to 4 hours, or until the beef is fork-tender.
  7. Once done, remove the pot from the oven and let it rest for 10-15 minutes before slicing. Serve with the sauce spooned over the top and garnish with fresh parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 8gProtein: 45gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 15gCholesterol: 120mgSodium: 600mgFiber: 2gSugar: 4g

Notes

  • For a richer flavor, consider adding a tablespoon of tomato paste to the vegetable mixture before adding the wine.
  • If you prefer a thicker sauce, remove the beef once cooked, and simmer the sauce on the stovetop for an additional 10-15 minutes until it reduces to your desired consistency.

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