3 hrs 15 mins
This is another one that might take a little while to prepare, but the work and wait are WELL worth the effort! If you can't find a 5 lb. boneless beef chuck roast, 2 smaller ones will work just fine!
My Private Note
Units: US | Metric
- 5 lbs boneless beef chuck roast (shoulder and blade will work too)
- 1 1/2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons olive oil
- 2 celery ribs, chopped
- 2 carrots, chopped
- 1 medium onion, chopped
- 6 large garlic cloves, minced (about 2 Tbsp)
- 2 cups red wine or 2 cups beef broth
- 1 (28 ounce) can crushed tomatoes
- 2 teaspoons thyme
- 1 bay leaf
- 1Sprinkle beef with salt and pepper.
- 2Place it in a wide, deep baking pan (like a turkey roaster).
- 3Preheat the broiler, and put the rack 4" from the heat, or enough room to allow for the pan.
- 4Put the meat under the broiler and leave the door ajar so the element stays lit.
- 5Broil for about 15 min, or until a deep brown.
- 6Turn it over, and broil for 5 min more.
- 7As the meat cooks, heat the olive oil in a skillet over medium heat.
- 8Add the onion, celery, and carrot.
- 9Increase the heat to high and cook, stirring occasionally, for about 5 min, or until softened. If the vegetables begin to burn or stick, turn the heat down.
- 10Add the garlic to the softened vegetables.
- 11Reduce the heat to medium low and cook, stirring occasionally for another 3-4 minute.
- 12Scrape the softened vegetables into the pan with the browned meat.
- 13Add the wine (or beef broth), tomatoes, thyme, and bay leaf.
- 14Heat oven to 300ºF.
- 15Cover the pan with foil, and crimp it tightly.
- 16Bake for 3 hours.
- 17Remove the pan from the oven, and remove the meat to a serving platter.
- 18Remove and discard the bay leaf from the sauce.
- 19Put the sauce into a blender (or use a hand held immersion blender) to blend the liquid and vegetables into a smooth sauce.
- 20Cover the meat with the sauce and serve.
- 21Serve with mashed potatoes. Leftovers freeze well.
- 22**NOTE: For a GREAT leftover dish. Shred the leftover roast in a skillet with the leftover sauce (like BBQ pork/beef) with two forks. It is easier to do when the roast is warmed. Serve this over the pasta of your choice, we like fettuccine.
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Nutritional Facts for Braised Italian Beef Stew
Serving Size: 1 (650 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1128.6
- Calories from Fat 709
- Total Fat 78.8 g
- Saturated Fat 30.6 g
- Cholesterol 260.8 mg
- Sodium 1117.1 mg
- Total Carbohydrate 15.9 g
- Dietary Fiber 3.0 g
- Sugars 7.3 g
- Protein 71.3 g