Baby Aria’s choice of meat, by far, is beef. And the more tender it is, the more she likes it. I really enjoy making one-dish meals for her. Today, I seared boneless beef chuck steaks, then braised them in wine (the alcohol cooks off during the braising process). Once tender, I boiled campanelle pasta and transferred it to the beef pot. The flavorful gravy sneaked into the cavities of the odd-shaped trumpet-like pasta, which made it more fun for Aria to eat.
I flavored the dish wth fresh thyme, clove, parsley, tomato paste. bay leaf, turnips, onions and garlic. The key ingredient, though, is drinking-quality red wine. C’est tout ("that’s it!")!
1. Info for Wine-Braised Chuck Roast with Pasta
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Wine-Braised Chuck Roast with Pasta
- 1½ pounds boneless beef chuck steaks, (6 steaks total)
- 1 tablespoon tomato paste
- 1 cup Cabernet Sauvignon
- 3 tablespoons olive oil
- 1 clove garlic, finely minced
- 2 yellow onions, chopped
- 1 sprig thyme, bruised
- 1 tablespoon tomato paste
- 1 bay leaf, torn in half
- 1½ tablespoons kosher salt
- 1 tablespoon black peppercorns, coarsely crushed
- 3 cups homemade beef stock, (or 28-ounce can)
- 3 turnips, trimmed, peeled and cut into small pieces
- 2 tablespoons flat-leaf parsley, finely chopped
- 1 pound campanelle pasta (see tips), boiled and drained
3. Directions:
- Preheat the oven to 275°F.
- Pat dry the steaks of beef. Generously season with salt and pepper.
- In a cast iron Dutch oven, heat 2 tablespoons oil. Add the onions and cook for 7-8 minutes until golden. Transfer to a plate. Add more oil. Once the oil is hot, add the beef, flipping for even cooking. Transfer to a plate. Season with salt and pepper. Add the garlic, tomato paste, wine, thyme, bay leaf, turnip and beef stock to the Dutch oven. Bring to a boil. Return the beef and onions , then cover. Simmer for 45 minutes. Add parsley.
- Remove the steaks from the cooking liquid. Cover with aluminum foil and let stand for 10 minutes. Cut the steaks into bite-sized portions.
- While waiting for the meat to rest, remove and discard the bay leaf and thyme. Blend more than half of the liquid with the turnips in a blender until smooth. Return to the Dutch oven. Bring back to a boil, then let simmer.
- Turn off the heat. Return the beef and add the boiled campanelle pasta.
- Serve warm.
- Bon appétit!
