Italian Red Wine-Braised Beef with Oregano
Mushrooms can also be added to this delicious braise. Serves 4 to 6
Ingredients
- 3 pounds beef chuck roast (or beef stew meat, cut into large chunks)
- Kosher salt
- Freshly ground black pepper
- 2-3 tablespoons olive oil
- 1 large onion, peeled, cut into chunks
- 4 cloves garlic, peeled and left whole
- 1 medium carrot, peeled and cut into chunks
- 2 medium celery stalks, cut into chunks
- 3 cups dry red wine
- 1 can (28 oz) crushed tomatoes
- 2 - 3 teaspoons dried oregano
- 2 bay leaves
- Pinch red pepper flakes, optional
- 1 pound cooked pasta to serve, optional
- Fresh parsley to garnish
Directions
1. Preheat the oven at 325F.
2. Season the beef well with salt and pepper. Heat a Dutch oven over medium high heat and add olive oil to coat the bottom. Sear the beef in olive oil until browned on all sides. Remove beef to a plate.
3. Add the onion, carrots, celery, garlic and sauté until softened.
4. Deglaze the pot with red wine, scraping up browned bits. Bring to a boil, reduce the heat, and simmer for 5 minutes.
5. Return beef to the pot. Add the crushed tomatoes, oregano, bay leaves, and optional red pepper flakes. Braising liquid should cover the meat. If it doesn’t add enough water to cover. Bring to a boil.
6. Cover and place the Dutch oven in a preheated oven or simmer on low heat on the stovetop for 2.5 to 3 hours until fork-tender.
7. Remove from the oven. Remove the lid and let the pan cool for 20 minutes. Remove bay leaves and discard. Remove the beef to a plate.
8. Place the vegetables and braising juices in a blender. Do not seal the blender top, or the steam will cause the top to explode. Remove the center plug, then loosely cover the hole with a thick towel and your hand to allow steam to escape. Blend well and coarsely strain back into the pan.
9. Shred the beef and add it back to the pot. Bring to a boil and season to taste with salt and pepper.
10. Serve the meat and juices over pasta. Garnish with parsley leaves.
*Dried Oregano branches (imported from Sicily) may be purchased from The Vineyard Kitchen Larder.