How to Make BRAISED BEEF Like an Italian

By Vincenzo's Plate · 150 min

Ingredients

Instructions

1. Cut the chuck steak into large chunks, leaving some fat on each piece.
2. Heat a large pot over medium heat and add 4 tablespoons of extra virgin olive oil.
3. Add the onion, celery and carrot to the pot and stir with a wooden spoon. Cook for 10 minutes.
4. Add the beef and brown all sides over medium heat, moving the pieces around so they cook evenly.
5. Keep stirring the meat and vegetables.
6. Add 2 tablespoons of plain flour and mix it through to form a paste that coats the meat and absorbs the oil.
7. Add one glass of red wine and stir until it evaporates and only its flavour remains.
8. Add one bottle (700ml) of tomato passata and stir through so every piece of meat is coated.
9. Season generously with salt and pepper and stir again.
10. Add a few bay leaves and the whole sprig of rosemary.
11. Add 1 litre of vegetable stock, stir, cover the pot and cook for 2 hours.
12. Peel the potatoes, cut them into cubes, then wash and drain them.
13. After the beef has cooked for 1 hour, add the potatoes and remove the rosemary stem. Stir gently.
14. Cook on medium-low heat for another hour.
15. Serve the braised beef once it has cooked for at least 2 hours, garnished with chopped parsley.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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