Braised Beef with Red Wine and Tomatoes


  • 1/4 cup chopped fresh parsley
  • 1 cup pancetta, diced, about 8 ounces
  • 1 1/2 cups red wine
  • 2 bay leaves
  • 4 pounds boneless chuck roast, cut into large chunks
  • 2 yellow onions, chopped
  • 3 tablespoons tomato paste
  • 1 cup chicken stock, or beef stock
  • 6 garlic cloves, minced
  • 2 cups fresh whole mushrooms, cleaned and cut in half
  • 3 tablespoons vegetable oil
  • 1 can peeled plum tomatoes
  • Sea salt and ground black pepper to taste
  • 3 carrots, peeled and diced
  • 1 bunch fresh thyme, remove leaves from stem


  1. Preheat oven to 350o F.
  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.
  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.
  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.
  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.