Wine Braised Beef Cubes Print Email

3 lb boneless beef chuck roast
sea salt and pepper
1/4 cup flour
1/4 – 1/3 cup olive oil
1/2 cup minced celery
1/2 cup minced carrot
1 cup minced onion
2 cloves garlic, sliced
3-4 oz pancetta (or bacon)
2.5 cups red wine
2-3 TBS tomato paste
fresh thyme, rosemary, parsley
1 cup stock

Have your butcher cut your chuck roast into 1.5 - 2 inch cubes. Pre-heat a large, heavy saute pan over medium high heat. Spread beef cubes out on butcher paper and sprinkle with salt and pepper, then sprinkle and toss with flour, coating well.

Add about 1/4 cup oil to pan, swirl and add beef cubes in a single layer. Brown on each side (resist the urge to turn until each side browns), remove and reserve.

Reduce heat to medium and refresh pan with 1-2 TBS olive oil, if needed. Add celery, carrots, onions and garlic to pan with minced pancetta (or bacon) and a pinch of salt. Sauté slowly, scraping the bottom of the pan with a wooden spoon to remove fond (the brown stuff at the bottom of the pan). When veggies are soft and brown, add 1/2-cup wine and reduce until wine is gone.

Add back beef, along with the rest of the wine, tomato paste and fresh sprigs of herbs (tied together with a string.) Bring back to a simmer, cover and place in a 300-degree oven until tender, about 3 hours, adding water if sauce becomes to rich. Remove herbs, adjust seasonings and serve over Cheese Polenta – also great over mashed potatoes, noodles or rice. – Chef Mick Rosacci, Tony's Market

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