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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This Italian recipe features the classic pairing of red wine with beef. A juicy stewing cut, such as chuck or top round, is slowly roasted in the casserole pot with wine and a few seasonings until tender. The added vegetables make this a complete meal. The flavor only gets better with time, so cook ahead, if you prefer, and store up to three days in the refrigerator before serving. Ingredients:
3 tablespoons all-purpose flour |
1 1/4 teaspoons salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1 (3-pound) boneless chuck roast, trimmed |
1 cup (1/4-inch) cubed pancetta (about 4 ounces) |
3 garlic cloves, sliced |
1 tablespoon canola oil |
1 tablespoon butter |
1 1/2 cups chopped onion |
2 cups chianti |
1 1/4 cups fat-free, less-sodium beef broth |
3 sprigs fresh basil |
3 sprigs fresh marjoram |
1 bay leaf |
4 carrots, peeled and diagonally cut into (3/8-inch-thick) slices (about 12 ounces) |
6 parsnips, peeled and diagonally cut into (3/8-inch-thick) slices (about 1 1/2 pounds) |
1/4 cup water |
1 tablespoon cornstarch |
Directions:
1. Preheat oven to 300°.
2. Combine flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, cinnamon, and cloves, stirring well. Make several small slits on outside of roast with a paring knife; stuff with pancetta and garlic slices. Roll roast; secure at 1-inch intervals with twine. Sprinkle roast with remaining 1 teaspoon salt and 1/4 teaspoon pepper. Coat surface of roast with flour mixture, patting with your hands so it adheres.
3. Heat oil and butter in a large Dutch oven over medium heat. Add roast to pan; cook 15 minutes, turning to brown on all sides. Add onion to pan around roast; cook 5 minutes or until browned. Stir in wine and broth. Place basil, marjoram, and bay leaf on a double layer of cheesecloth. Gather edges of cloth together; tie securely. Add cheesecloth bag to pan; bring to a boil. Cover and bake at 300° for 2 1/2 hours, turning roast every 45 minutes. Nestle carrots and parsnips in pan; cook 1 hour or until roast is tender enough to cut with a spoon.
4. Transfer roast and vegetables to a platter. Discard twine; keep beef warm. Strain wine mixture through a sieve into a large bowl; discard cheesecloth bag. Return wine mixture to pan; bring to a boil. Cook 10 minutes. Combine 1/4 cup water and cornstarch in small bowl, stirring with a whisk. Add cornstarch mixture to pan, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat. Taste and adjust seasoning, if desired.
5. Wine note: Pinot noir is a nice match for this classic casserole because the dish incorporates many flavors found in pinot (cinnamon, cloves, meat, black pepper, bay), plus the wine's hint of cherry is a sumptuous contrast to the savoriness of all those slow-cooked beefy flavors. A favorite pinot: Cambria Julia's Vineyard Pinot Noir 2006 ($24) from California's Santa Maria Valley. —Karen MacNeil
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