Italian Fusion Manzo al Vino Rosso
Beef bourguignon techniques applied with Chianti and rosemary for an Italian twist.
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Ingredients
- 2 pounds Beef chuck roast, cut into 1.5-inch cubes
- 4 ounces Pancetta, diced
- 750 ml Chianti Classico wine
- 2 cups Beef bone broth
- 2 tablespoons Tomato paste
- 1 large Yellow onion, finely chopped
- 3 medium Carrots, sliced into thick rounds
- 4 pieces Garlic cloves, smashed
- 3 stems Fresh rosemary sprigs
- 1/4 cup All-purpose flour
- 2 tablespoons Extra virgin olive oil
- 1 cup Pearl onions, peeled(optional)
Instructions
- 1
Preheat your oven to 325°F (160°C). Pat the beef cubes completely dry and season generously with salt and black pepper.
- 2
In a large Dutch oven, sauté the pancetta in olive oil over medium heat until crisp, then remove the pancetta and set aside, leaving the rendered fat.
- 3
Increase heat to medium-high and sear the beef in batches until a deep brown crust forms on all sides; remove beef and set aside.
- 4
Add the chopped onion, carrots, and garlic to the pot, cooking until the onions soften, then stir in the tomato paste and cook for 2 minutes to caramelize.
- 5
Sprinkle the flour over the vegetables and stir for 1 minute before slowly whisking in the Chianti, scraping the bottom of the pot to release the fond.
- 6
Return the beef and pancetta to the pot, add the beef broth and rosemary sprigs, and bring to a light simmer.
- 7
Cover the pot and transfer to the oven for 2.5 to 3 hours, or until the beef is fork-tender and the sauce has thickened into a rich glaze.
- 8
Discard the rosemary stems and serve the stew over creamy polenta or wide pappardelle pasta.
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