Beef Braised in Barolo

Ingredients

• •2 lbs beef chuck, cut into 2-inch cubes
• •1 bottle (750ml) Barolo wine
• •2 tbsp olive oil
• •1 medium onion, quartered
• •3 carrots, cut into 2-inch pieces
• •3 celery stalks, cut into 2-inch pieces
• •4 cloves garlic, minced
• •1 cup beef broth (gluten-free)
• •2 tbsp tomato paste
• •2 bay leaves
• •1 tsp dried thyme
• •to taste Salt and pepper

Directions

1. 1Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper, then brown on all sides in batches, about 10 minutes total. Remove and set aside.
2. 2Add onion, carrots, and celery to the pot and sauté for 5 minutes until softened. Stir in garlic and tomato paste, cooking for 1 minute.
3. 3Pour in the entire bottle of Barolo wine and scrape up any browned bits from the bottom of the pot.
4. 4Return beef to the pot and add beef broth, bay leaves, and thyme. Bring to a simmer, then cover and transfer to a 325°F oven.
5. 5Braise for 2 to 2.5 hours, stirring occasionally, until the beef is very tender and the sauce has reduced and thickened.
6. 6Remove bay leaves, adjust seasoning with salt and pepper, and serve hot with crusty bread or over pasta.

💡 Slow cooker: brown the meat first, then cook LOW 8–10 hours, or HIGH 4–5 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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