by Austin Carter
New Recipe
Course: Main Course Cuisine: Italian Prep Time:20minutes Cook Time:2hours 40minutes Total Time:3hours Calories: 678kcal Author: Austin Carter Servings: 5
– Heavy-based pot – Tongs – Wooden Spoon – Knife – Cutting Board – Measuring cups and spoons – Plate – Two forks
– 1.2 kg / 2.5 lb chuck beef or other slow cooking beef cut cut into equal 4 pieces – 1 tbsp salt – Black pepper – 3 tbsp olive oil separated – 3 cloves garlic minced – 1 onion diced – 1 cup carrots diced – 1 cup celery diced
– 800 g / 28oz crushed canned tomatoes – 3 tbsp tomato paste – 2 beef bouillon cubes crumbled – 1 cup / 250ml red wine full bodied (like merlot, cabernet sauvignon), or sub with beef broth/stock – 1 1/2 cups water – 3/4 tsp dried thyme or 3 sprigs fresh thyme – 3 dried bay leaves
– TO SERVE NOT ALL SAUCE IS USED – 1 lb /500g dried pappardelle or other pasta of choice – Freshly grated parmesan cheese or parmigiano reggiano – Fresh parsley finely chopped (optional)
1. Pat beef dry and season with salt and pepper. 2. Heat 1 tbsp olive oil in a heavy-based pot over high heat. Sear beef on all sides until browned, then remove to a plate. 3. Reduce heat to medium-low, add remaining olive oil, garlic, and onion. Sauté for 2 minutes.
4. Add carrots and celery, and sauté for 5 minutes. 5. Add tomatoes, tomato paste, bouillon cubes, wine, water, thyme, bay leaves, and seared beef with juices. Bring to a simmer, then reduce heat to low.
6. Cover and cook for 2 hours until beef is tender. Remove beef, shred with forks, and return to pot. 7. Simmer for 30 minutes until sauce thickens. Adjust seasoning with salt, pepper, and sugar if needed. 8. Serve over pappardelle with grated Parmesan and parsley.