Italian Braised Beef and Potatoes | Food Wishes

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.

Season beef shank on both sides with salt, black pepper, and cayenne.

Heat a few tablespoons of olive oil in a heavy bottom Dutch oven over high heat.

Sear the beef shank for about 3-4 minutes per side until browned; remove and set aside.

Reduce heat to medium and add chopped onions and celery with a pinch of salt and pepper; cook until onions are translucent and golden brown.

Add tomato paste and minced garlic; stir and cook for a couple more minutes.

Add dried rosemary and dried oregano, stirring to combine.

Pour in red wine and cook until it mostly evaporates, about a couple of minutes.

Add chicken broth and one bay leaf; stir and bring to a simmer.

Return the beef shank to the pot along with any accumulated juices.

Baste the tops of the beef with the cooking liquid (optional).

Cover and transfer to a 325°F oven for 2 hours until the beef is almost fork tender.

Prepare Yukon Gold potatoes by peeling and cutting them into roughly 2-inch pieces; toss with olive oil and seasoning mix.

Skim some beef fat from the pot and add a couple tablespoons to the potatoes; toss until evenly coated.

Add the potatoes to the top of the beef in the pot.

Rinse the bowl used for the potatoes with about a half cup of water and add that to the pot to ensure enough braising liquid.

Cover and return to the oven for about another hour until meat and potatoes are tender.

Check tenderness by inserting a knife or fork; it should slide in easily.

Serve in a bowl with braising liquid spooned over, garnished with chili flakes and chopped Italian parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary