RED WINE-BRAISED ITALIAN-SPICED BEEF

RED WINE-BRAISED ITALIAN-SPICED BEEF image

Yield 6 servings

Number Of Ingredients 12

Previous Next

1 Tbs fennel seeds, crushed w/mortar & pestle, spice grinder or in a plastic bag.
1 Tbs dried basil
2 Tsp dried oregano
1 Tsp kosher salt
1 Tsp pepper
1 (3-lb.) boneless beef chuck roast, patted dry.
1 Tbs extra virgin olive oil
1 large onion, chopped
1 cup dry red wine
1 (8 oz.) can tomato sauce
1 cup purchased roasted red bell peppers, coarsely chopped
2 Tbs chopped fresh Italian parsley

Steps:

1. Heat oven to 325F. Combine fennel seeds, basil, oregano, salt and pepper in small cup, rub over beef. Heat large nonreactive Dutch oven over medium-high heat until hot. Add oil, heat until hot. Brown beef 5-6 minute, turning to brown on all sides. 2. Add onions to Dutch oven, cook over medium heat 3-4 minutes or until slightly softened, stirring occasionally. Increase heat to high, add red wine. Bring to boil, stirring to scrape up any browned bits from bottom of pan. Boil 1 minute, stir in tomato sauce. Return beef and any accumulated juices to pan; stir in bell peppers. Place round of parchment paper directly on beef and wine mixture. Cover; bring to a boil. 3. Bake 2 1/2 to 3 hours or until beef is tender. Remove beef, cover loosely with foil. Let stand 10 minutes before slicing. Meanwhile, skim off and discard any fat that rises to the top of the cooking liquid. To thicken pan juices, bring to a boil over high heat; boil 3-5 minutes or until slightly thickened, stirring occasionally. Serve beef with pan juices, sprinkle with parsley.