Italian Braised Beef with Olives is a super simple family favorite! Featuring Cakebread Cellars Pinot Noir, this one pot dish is loaded with amazing flavor that will be the star of the show on your holiday table this year!
As a kid, I remember having this Italian Braised Beef and Olives every single Christmas. In fact, my parents still have the recipe my grandmother wrote on an index card. She got the recipe from her Italian father-in-law, my great grandfather, so it’s a recipe that brings back a lot of great childhood memories.
Italian braised beef and olives is one of my favorite recipes for so many reasons. First, you can make braised beef for a formal holiday dinner, or as a simple weeknight meal as well. Second, this recipe is SO full of flavor. The depth of flavor is achieved by deglazing your pan with red wine, and I only use Cakebread Cellars Pinot Noir when making this recipe. It’s the perfect wine for cooking with and even better to drink with this meal!
WHAT MAKES ITALIAN BRAISED BEEF AND OLIVES THE PERFECT DISH?
Dinner time can be a tricky game, especially when you have sports practices, Girl Scout meetings, and holidays to prepare for. A classic braised beef recipe is just the ticket for any occasion. Want to make it in the slow cooker? No problem! Simply put together the ingredients the night before, and set the slow cooker before you leave for the day. Dinner is ready the moment you walk through the door. It can even be made in the electric pressure cooker in just over an hour.
Any large cut of beef works for this recipe. I typically use a chuck roast for pot roast, because it becomes tender and easy to shred once the meat is cooked. But round roast and brisket are also delicious cuts of meat. It is all about personal preference here. This recipe is great made ahead of time in the oven, and then simply reheat it when ready to eat. But, you can also make this recipe in the slow cooker or an electric pressure cooker. For the slow cooker, gather all the ingredients the night before, and set the slow cooker before you leave for the day. Dinner is ready the moment you walk through the door.
Italian braised beef and olives is amazing served over creamy polenta. It’s the perfect cold weather combination, and it pairs amazingly well with my favorite, Cakebread Cellars Pinot Noir.
WHAT YOU NEED TO MAKE ITALIAN BRAISED BEEF AND OLIVES
- A good cut of chuck roast (try to use grass fed, if possible)
- Garlic
- Onions
- Fresh sage
- Fresh rosemary
- Cakebread Cellars Pinot Noir
- Crushed tomatoes
- Beef Broth
- Kalamata Olives
- Castelvetrano Olives
HOW TO MAKE BRAISED BEEF IN THE OVEN
Preheat the oven to 375°F. Heat a 5 quart Dutch oven over high heat. Heat about 1-2 tablespoons of grapeseed oil in the pan. Sprinkle the beef with salt and pepper and cook, 3-5 minutes per side, until beef is browned. Remove from the pan and set aside. Reduce heat to medium, and add garlic and onions, and cook for another 3-5 minutes, or until onions and garlic are tender.
Add the red wine to the pan to deglaze, and cook 1-2 more minutes. Next, stir in lemon zest and juice, beef broth, tomatoes, sage, and rosemary. Replace the beef. Cover tightly with aluminum foil, and place in the oven for 2 ½ -3 hours, or until the beef is tender and shreds easily with a fork.
HOW TO MAKE BRAISED BEEF IN THE SLOW COOKER
Heat a 5-quart Dutch oven over high heat. Heat about 1-2 tablespoons of grapeseed oil in the pan. Sprinkle the beef with salt and pepper and cook, 3-5 minutes per side, until beef is browned. Remove from the pan and set aside. Reduce heat to medium, and add garlic and onions, and cook for another 3-5 minutes, or until onions and garlic are tender. Add the red wine to the pan to deglaze, and cook 1-2 more minutes.
Pour the red wine mixture into a 6-8 quart slow cooker. Stir in lemon zest and juice, beef broth, tomatoes, sage, and rosemary. Add the beef, and place the lid on top. Cook on LOW heat for 6-8 hours, or until the meat is tender and shreds easily with a fork.
HOW TO MAKE BRAISED BEEF IN THE ELECTRIC PRESSURE COOKER
Heat 1-2 tablespoons of grapeseed oil in the electric pressure cooker on the saute/sear setting. Sprinkle the beef with salt and pepper and cook, 3-5 minutes per side, until beef is browned. Remove from the pressure cooker and set aside. Add garlic and onions, and cook for another 3-5 minutes, or until onions and garlic are tender. Add the red wine to the pan to deglaze, and cook 1-2 more minutes. Stir in lemon zest and juice, beef broth, tomatoes, sage, and rosemary. Add the beef, and place the lid on top. Cook on the ROAST setting for 60 minutes, and then allow the pressure to naturally release. The meat should be able to be shredded easily with a fork.
ENJOY! And let me know what you think about this recipe over on Instagram @thesugarandsaltco!
YOU MIGHT ALSO LIKE:
- Butternut Squash Risotto with Caramelized Mushrooms
- Crispy Peanut Tofu and Chickpeas
- Vegetarian Black Bean Burgers
Italian Braised Beef and Olives
Equipment
- Dutch oven
- 6-8 quart slow cooker
- Electric pressure cooker
Ingredients
- 2 ½-3 pounds beef chuck roast
- Salt and pepper to taste
- ½ cup yellow onion finely minced
- 3-6 cloves garlic finely minced
- ¾ cup Cakebread Cellars Pinot Noir
- 1 cup reduced sodium beef broth
- 1 can crushed tomatoes (14.5 ounces)
- ½ lemon Zested and juiced
- 2 tablespoons fresh chopped sage
- 2 tablespoons fresh chopped rosemary
- 1 ½ cups pitted kalamata olives about 1 9 ounce jar
- 1 cup castelvetrano olives
Instructions
- Preheat the oven to 375°F.
- Heat a 5 quart Dutch oven over high heat. Heat about 1-2 TBSP grapeseed oil in the pan. Add beef, salt, and pepper and cook for 3-5 minutes on each side, or until beef is browned. Remove from the pan and set aside. Reduce heat to medium, and add garlic and onions, and cook for another 3-5 minutes, or until onions and garlic are tender.
- Add the red wine to the pan to deglaze, and cook 1-2 more minutes. Next, stir in lemon zest and juice, beef broth, tomatoes, sage, rosemary, and olives. Replace the beef. Cover tightly with aluminum foil, and place in the oven for 2 ½ -3 hours, or until the beef is tender and shreds easily with a fork.
- Remove the pot from the oven. Remove the bay leaves from the pan before serving.
- Serve with creamy polenta! ENJOY!
