Braised in Barolo

Ingredients:

• 2 lbs beef chuck, trimmed and cut into 2 inch pieces
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tablespoons tomato paste
• 1 bottle Barolo wine
• 2 cups beef broth
• 2 bay leaves
• 4 sprigs thyme
• 2 tablespoons olive oil
• Salt and pepper

Instructions:

1. In a large Dutch oven, heat olive oil over medium-high heat. Season beef with salt and pepper and add to the pot in batches until browned on all sides. Transfer to a plate and set aside.
2. Lower the heat to medium. Add onions, garlic, carrots, and celery to the pot and sauté until softened.
3. Stir in tomato paste and cook for 1 minute.
4. Add Barolo wine, beef broth, bay leaves, and thyme. Bring to a boil and reduce heat to a simmer.
5. Return beef to the pot and cover with a lid. Let simmer for 2-3 hours, until beef is fall-apart tender.
6. Discard bay leaves and thyme.

Serving Suggestions:

Serve Braised in Barolo over mashed potatoes, polenta, or gnocchi to soak up the rich sauce. Garnish with fresh thyme and parsley.

Verdict:

This dish is a luxurious and flavorful stew sure to impress any dinner guests. The bold Barolo wine adds a depth of flavor and richness to the dish, while the beef becomes tender and succulent from the long, slow braise. A perfect comfort food for cooler evenings.