Beef Braised in Barolo Wine
A rich, slow-braised beef dish with carrots and onions in a full-bodied red wine sauce, finished with fresh parsley. Perfect for a cozy Sunday dinner.
- Total time
- 200 min
- Servings
- 6
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 lb beef chuck roast
- 2 cups Barolo wine
- 1 cup beef broth
- 3 medium carrots
- 1 large onion
- 3 cloves garlic
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Pat the beef dry and season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat.
- 2
Sear the beef on all sides until deeply browned, about 4-5 minutes per side. Remove and set aside.
- 3
Reduce heat to medium. Add chopped onion and sliced carrots; cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
- 4
Pour in the Barolo wine, scraping up any browned bits from the bottom. Bring to a simmer and let reduce by half, about 10 minutes.
- 5
Return the beef to the pot. Add beef broth and bring to a gentle simmer. Cover and transfer to a 325°F oven.
- 6
Braise for 2.5 to 3 hours, turning the beef halfway, until fork-tender. Remove beef and slice or shred.
- 7
Skim excess fat from the sauce, adjust seasoning, and spoon over the beef. Garnish with chopped fresh parsley.
- 8
Serve hot with polenta, mashed potatoes, or crusty bread.
Tools you’ll need
- Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon
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