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1/2 ounce dried porcini mushrooms. 1 large sprig fresh rosemary, leaves removed and chopped. 6 sprigs fresh thyme, leaves removed and chopped. 1 (15-ounce) can low-sodium beef broth, plus extra, as needed. 1/4 cup olive oil, divided. 1 cup red wine, such as cabernet sauvignon or pinot noir. Kosher salt and freshly ground black pepper.

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Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil to the skillet and heat for another 30 seconds. Add the mushrooms, garlic and 3/4 teaspoon salt to the skillet and stir.

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In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside. Reduce the.

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Stracotto is a traditional dish from Emilia-Romagna, made with slow-cooked beef, aromatic herbs, wine and broth - a perfect main course that tastes particularly good during the colder months of the year.The secret to this pt roast lies in the simplicity of the ingredients, and the long cooking time (which serves to soften the meat, allowing it to better absorb the spices).

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Remove beef from the pot and place on a platter. With a sharp knife, cut slits in the beef and insert the slices of garlic. In the hot olive oil, saute the chopped onions, carrots, celery, and pancetta. Then add the chopped garlic and saute for another 3 - 5 minutes, being very careful not to burn the garlic.

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Add the beef and cook until browned on all sides, about 12 minutes. Really let it brown though - you want a nice crust here! Remove the beef and set aside. Reduce the heat to medium. Add the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic.

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1. Preheat the oven to 350 degrees. Pat the beef dry with paper towels and sprinkle generously with salt and pepper. Heat the oil in a heavy 6-quart pot or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.

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Salt and pepper. Handful of parsley, minced. Put a bit of olive oil in a spacious casserole pan. Place the roast in the pan then add in the chopped vegetables. Saute for about 10 minutes. Add the wine, let the pan deglaze a minute, then add the tomatoes, salt and pepper and parsley. Cover and simmer on low for about 2 hours, until the meat is.

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Return the meat to the pan, and cover with beef stock. This would be the time to add any extra aromatics, like cinnamon, clove, or bay leaf, before settling down for the long cook. Cover the pot.

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Preparation. Step 1. Cut the garlic into thin slivers. Pierce the meat in many places with the point of a knife and insert the garlic slivers into the holes. Step 2. Heat 2 tablespoons of the oil in a heavy 3- to 4-quart heatproof casserole. Add the meat and brown it well over medium heat.

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Sear the roast: Trim some of the fat from the meat. Pat dry with paper towels. Season generously with the salt and pepper. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, shimmering but not smoking, add the roast and cook, turning it a few times, until it is nicely browned on all sides, 10-12 minutes.

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Combine chicken broth or water, half-and-half, polenta and salt and black pepper in the prepared casserole dish and stir well. Place in the oven uncovered and bake alongside the roast during the last 40-45 minutes of braising the roast. After approximately 30 minutes, stir, add Gorgonzola and butter and stir again.

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1 beef chuck roast, about 3 lbs; 2 tablespoons cooking oil; 2 onions; 1 carrot; 1 stalk celery; 4 cloves garlic; 8 ounces fresh mushrooms (substitute canned)

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Add 1 (15 oz.) can of low sodium beef broth and ½ ounce of dried porcini mushrooms. My mushrooms came in a 1 oz. package so I used half and saved the rest to make Pork Chops with Porcini Mushrooms, one of my favorite dishes. Stir the broth to combine all of the ingredients and return the roast to the pan. Bring the liquids in the pot to a boil.