From DN Recipes by David Nagy · Food & Beverage

Braised Beef with Red Wine and Tomatoes

Published 2026-06-09

Braised Beef with Red Wine and Tomatoes

PREP: 25 minutes COOK: 3 hours SERVINGS: 10

Braising is a technique that turns even the toughest cuts of meat into fork-tender meals. After a few hours of braising in our tomato paste and peeled tomatoes, it is ready to serve over creamy polenta or shredded as a ragu on pappardelle pasta.

Ingredients

3 tablespoons vegetable oil

4 pounds boneless chuck roast, cut into large chunks

Sea salt and ground black pepper to taste

1 cup pancetta, diced, about 8 ounces

6 garlic cloves, minced

2 yellow onions, chopped

3 carrots, peeled and diced

2 cups fresh whole mushrooms, cleaned and cut in half

1 1/2 cups red wine

1 bunch fresh thyme, remove leaves from stem

2 bay leaves

3-4 basil leaves, finely chopped

1 (28 ounce) can Redpack® Whole Peeled Plum Tomatoes in Puree, lightly crushed by hand

3 tablespoons Redpack® Tomato Paste

1 cup chicken stock, or beef stock

1/4 cup chopped fresh parsley

Directions

Preheat oven to 350o F.
Heat oil in a large Dutch oven. Pat dry the pieces of chuck roast and season with salt and pepper. Brown meat on all sides in the oil; then transfer to a plate.
Add the pancetta to Dutch oven and lightly brown. Add the garlic, onions, carrots and mushrooms; stir to combine. Cook until onions are translucent. Place the meat back into the Dutch oven.
Add the wine and cook for several minutes reduce the liquid by half, stirring occasionally. Add the thyme, bay leaves, basil, tomatoes, tomato paste and stock. Bring to a boil and then cover.
Place Dutch oven in the oven and cook about 2½ to 3 hours or until meat is fork tender. Remove from oven and garnish with parsley.

Cook's Note: Store in the refrigerator for a day or two, then reheat in your oven when ready to serve. We love to serve this over creamy polenta or shredded for a delicious ragu on pappardelle pasta!

Nutrition