Beef in Barolo

Submitted by Brookelynne26

"From The Italian Slow Cooker"

 

• Ready In: 6hrs 30mins
• Ingredients: 14
• Serves: 6

ingredients

• 78.78 ml all-purpose flour
• salt & freshly ground black pepper
• 1360.77 g boneless beef chuck or 1360.77 g boneless bottom round roast
• 44.37 ml olive oil
• 56.69 g pancetta, chopped
• 1 medium onion, chopped
• 2 garlic cloves, finely chopped
• 236.59 ml dry red wine, such as Barolo
• 473.18 ml fresh tomatoes or 473.18 ml canned tomatoes, peeled, seeded, and chopped
• 236.59 ml beef broth
• 2 medium carrots, sliced
• 1 medium celery rib, sliced
• 1 bay leaf
• 0.25 ml ground cloves

directions

1. Combine the flour with salt and pepper to taste. Spread the mixture on a piece of wax paper and roll the meat in the flour.
2. In a large, heavy skillet, heat the oil over medium-high heat. Add the beef and brown it on all sides, about 15 minutes. Place the meat in a large slow cooker. Add the pancetta and onion to the skillet. Reduce the heat to medium and cook for 10 minutes, stirring occasionally, until the onion is tender. Stir in the garlic. Add the wine and bring it to a simmer, scraping the bottom of the pan.
3. Pour the mixture over the beef. Add the tomatoes and broth. Scatter the carrots, celery, bay leaf, and ground cloves around the meat. Cover and cook on low for 6 hours, or until the meat is tender when pierced with a fork.
4. Transfer the meat to a platter. Remove the bay leaf from the sauce. Slice the meat and spoon on the sauce.