Braised Beef with Red Wine and Tomatoes


  • 3 tablespoons vegetable oil
  • 4 pounds boneless chuck roast, cut into large chunks
  • Sea salt and ground black pepper, to taste
  • 1 cup pancetta, diced, about 8 ounces
  • 6 cloves minced
  • 2 yellow onions, chopped
  • 3 carrots, peeled and diced
  • 2 cups fresh whole mushrooms, cleaned and cut in half
  • 1 1/ 2 cups red wine
  • 1 bunch fresh thyme, remove leaves from stem
  • 2 bay leaves
  • 1 (28 oz) can Tuttorosso® Italian Inspirations Peeled Plum Tomatoes in Puree, broken into pieces by hand
  • 3 tablespoons Tuttorosso® Tomato Paste
  • 1 cup chicken or beef stock
  • 1/ 4 cup chopped fresh parsley


  • Step 1

    Preheat oven to 350º F.

  • Step 2

    Heat oil in a large Dutch oven. Pat dry the pieces of chuck roast and season with salt and pepper. Brown meat on all sides in the oil; then transfer to a plate.

  • Step 3

    Add the pancetta to Dutch oven and lightly brown. Add the garlic, onions, carrots and mushrooms; stir to combine. Cook until onions are translucent. Place the meat back into the Dutch oven.

  • Step 4

    Add the wine and cook for several minutes reduce the liquid by half, stirring occasionally. Add the thyme, bay leaves, tomatoes, tomato paste and stock. Bring to a boil and then cover.

  • Step 5

    Place Dutch oven in the oven and cook about 2½ to 3 hours or until meat is fork tender. Remove from oven and garnish with parsley. Cook's Note: Store in the refrigerator for a day or two, then reheat in your oven when ready to serve. Serve over creamy polenta or shredded for a delicious ragu on pappardelle pasta!