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Category: Beef
Prep Time: Cook Time: Total Time:
2 and 1/2 lbs chuck steak
3/4 lb onions, chopped
3 large garlic cloves, minced
3 cups dry red wine
about 7 tbs olive oil
2 tbs tomato paste
1 tbs wine vinegar
kosher salt and black pepper to taste
small bunch fresh thyme
1/3 cup flour
1 and 1/4 cups beef stock
1/2 lb small button mushrooms
1 16 oz can artichoke hearts, drained
18 pitted black olives
Cut the beef into large cubes, removing any excess fat.
Place the beef, onions and garlic in a bowl with the wine, 3 tbs olive oil, tomato paste, vinegar, salt and pepper.
Add the thyme, stir thoroughly to mix, then cover and let marinate in the refrigerator for 24 hours.
Strain off the marinade and reserve.
Heat about 4 tbs olive oil in a large heat proof casserole or dutch oven.
Brown the meat, in batches, adding a little more oil if necessary.
Remove the meat from the casserole with a slotted spoon.
Stir in the flour into the oil remaining in the casserole and cook for about 1 minute, stirring constantly.
Whisk in the marinade and stock and bring to a boil while stirring.
Add the meat back in, cover the casserole tightly, then cook in a preheated 325 degree oven until tender. About 2 hours.
Ten minutes before serving, halve or quarter the mushrooms and artichoke hearts.
Add the mushrooms, artichoke hearts and olives to the casserole, then simmer on top of the stove for about 5 minutes.
Taste for seasoning before serving.
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Italian Braised Beef
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Category: Beef
Prep Time: Cook Time: Total Time:
2 and 1/2 lbs chuck steak
3/4 lb onions, chopped
3 large garlic cloves, minced
3 cups dry red wine
about 7 tbs olive oil
2 tbs tomato paste
1 tbs wine vinegar
kosher salt and black pepper to taste
small bunch fresh thyme
1/3 cup flour
1 and 1/4 cups beef stock
1/2 lb small button mushrooms
1 16 oz can artichoke hearts, drained
18 pitted black olives
Cut the beef into large cubes, removing any excess fat.
Place the beef, onions and garlic in a bowl with the wine, 3 tbs olive oil, tomato paste, vinegar, salt and pepper.
Add the thyme, stir thoroughly to mix, then cover and let marinate in the refrigerator for 24 hours.
Strain off the marinade and reserve.
Heat about 4 tbs olive oil in a large heat proof casserole or dutch oven.
Brown the meat, in batches, adding a little more oil if necessary.
Remove the meat from the casserole with a slotted spoon.
Stir in the flour into the oil remaining in the casserole and cook for about 1 minute, stirring constantly.
Whisk in the marinade and stock and bring to a boil while stirring.
Add the meat back in, cover the casserole tightly, then cook in a preheated 325 degree oven until tender. About 2 hours.
Ten minutes before serving, halve or quarter the mushrooms and artichoke hearts.
Add the mushrooms, artichoke hearts and olives to the casserole, then simmer on top of the stove for about 5 minutes.
Taste for seasoning before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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