Italian Braised Beef
Ingredients
| 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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