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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
- Beef chuck roast
- 3-4 pounds
- Olive oil
- 2 tablespoons
- Salt
- to taste
- Black pepper
- to taste
- Fresh thyme
- 2 sprigs
- Fresh rosemary
- 2 sprigs
- Beef broth
- 2 cups
- Tomato paste
- 2 tablespoons
- Garlic
- 4 cloves, minced
- Celery
- 2 stalks, chopped
- Carrots
- 2, sliced
- Onion
- 1 large, chopped
- Barolo wine
- 1 bottle (750 ml)
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.
Dietary Information
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
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