Ingredients with Measurements:
- 2 lbs beef chuck roast
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup beef broth
- 1 cup red wine
- 1 can (14 oz) diced tomatoes
- 1 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Season beef with salt and pepper and sear on all sides until browned. Remove from pot and set aside.
4. In the same pot, add onion, carrots, celery, and garlic. Cook until vegetables are softened, about 5 minutes.
5. Add beef broth, red wine, diced tomatoes, tomato paste, bay leaves, and thyme. Stir to combine.
6. Return beef to the pot and spoon some of the sauce over it.
7. Cover the pot with a lid and transfer to the oven.
8. Braise for 2-3 hours, or until the beef is tender and falls apart easily.
9. Remove from oven and let rest for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 10g
Protein: 40g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or red grape juice.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
Variations:
- Add chopped mushrooms to the pot for extra flavor.
- Use different herbs such as rosemary or oregano.
- Add chopped potatoes or sweet potatoes to the pot for a one-pot meal.
Tips and tricks:
- Sear the beef on all sides to create a flavorful crust.
- Use a heavy-bottomed pot to distribute heat evenly.
- Let the beef rest before slicing to allow the juices to redistribute.
Storage instructions:
Store leftover braised beef in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat braised beef in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
Serve braised beef on a platter with the sauce spooned over it. Garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley, grated Parmesan cheese, or a dollop of sour cream.
Pairings:
Serve braised beef with mashed potatoes, roasted vegetables, or crusty bread.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the beef is tough, it needs to cook longer. Return it to the oven and check every 30 minutes until it is tender.
- If the sauce is too thin, remove the beef from the pot and simmer the sauce on the stovetop until it thickens.
Food safety advice:
- Make sure the beef reaches an internal temperature of 145°F before serving.
- Store leftover braised beef in the refrigerator within 2 hours of cooking.
Food history:
Valsesia Braised Beef is a traditional Italian dish from the Valsesia region in Piedmont. It is typically made with beef, red wine, and tomatoes and slow-cooked until tender.
Flavor profiles:
Valsesia Braised Beef is rich and savory with a deep tomato flavor and a hint of red wine.
Serving suggestions:
Serve Valsesia Braised Beef with a glass of red wine and a side salad for a complete meal.
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Region: Italian