Teresa's Recipes
Beef Barolo
Indulge in the rich flavors of this classic Italian dish, Beef Barolo, where tender beef chuck roast is lovingly braised in a robust Barolo wine sauce. Originating from the Piedmont region of Italy, known for its exquisite wines and hearty cuisine, this dish is perfect for special occasions or a cozy family dinner. The slow cooking process transforms the beef into a melt-in-your-mouth delicacy, infused with aromatic herbs and vegetables. Serve it over creamy polenta or alongside crusty bread to soak up the luscious sauce.
Ingredients
- 3-4 pounds Beef chuck roast
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- 2 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 4 cloves, minced Garlic
- 2 stalks, chopped Celery
- 2, sliced Carrots
- 1 large, chopped Onion
- 1 bottle (750 ml) Barolo wine
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Calories: 450
- Fat: 22g
- Carbs: 10g
- Protein: 50g
- Sodium: 350mg
- Sugar: 4g
Instructions
- Preheat the oven to 325°F (160°C).
- Season the beef chuck roast generously with salt and black pepper on all sides.
- In a large Dutch oven, heat olive oil over medium-high heat. Once hot, sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef from the pot and set aside on a plate.
- In the same pot, add the chopped onion, sliced carrots, sliced celery, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add the tomato paste to the pot and cook for another 2 minutes, stirring to incorporate.
- Pour in the Barolo wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer for about 3-5 minutes to reduce slightly.
- Add the beef broth, fresh rosemary, and fresh thyme. Stir to combine and bring the mixture to a simmer.
- Return the seared beef to the pot, ensuring it is submerged in the liquid. Cover the pot with a lid.
- Transfer the pot to the preheated oven and braise for 2.5 to 3 hours, or until the beef is tender and shreds easily with a fork.
- Once cooked, remove the pot from the oven. Carefully take the beef out and let it rest for a few minutes before slicing.
- Serve the sliced beef topped with the braising liquid and vegetables. Garnish with fresh herbs if desired.
Tips
- For a deeper flavor, let the beef marinate in the Barolo wine for a few hours or overnight before cooking.
- Serve with creamy polenta or mashed potatoes to complement the rich sauce.
- This dish pairs wonderfully with a side of sautéed greens or a fresh arugula salad.