Italian Braised Beef and Olives
This recipe is the easiest way to get dinner on the table in a flash! Serve it for an easy weeknight meal, or let it steal the show this holiday season!
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!
Tried this recipe?Let us know how it was!