Italian Braised Beef and Potatoes

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still provides good flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice can add sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is usually more affordable.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Season beef chuck with salt and black pepper.

Sear beef on all sides until browned, about 3-4 minutes per side; remove and set aside.

Add chopped onions and carrots to the pot; sauté until softened, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Pour in red wine, scraping up browned bits from the bottom; simmer for 2-3 minutes.

Add beef broth, tomato paste, bay leaves, and thyme; stir to combine.

Return the beef to the pot, ensuring it's submerged in the liquid.

Bring to a simmer, then cover and reduce heat to low; braise for 2-3 hours until tender.

Add potatoes to the pot during the last 30 minutes of cooking.

Check for seasoning and adjust with salt and pepper as needed.

Remove bay leaves before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level: