Italian Braised Beef


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.




24 min


2 hr


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