Chianti Braised Beef Recipe
Chianti Braised Beef, roasted mushrooms, red onions, parsley, pesto, oven roasted tomatoes, over angel hair pasta and topped with shredded parmesan.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Braised Beef
Roasted Vegetables
Pasta
Garnishes
Method
Braised Beef
- 1
Prepare the Beef
Season the beef chuck roast with salt and black pepper on all sides.
- 2
Sear the Beef
In a large Dutch oven, heat olive oil over medium-high heat. Add the seasoned beef and sear until browned on all sides, about 4-5 minutes per side. Remove the beef and set aside.
- 3
- 4
Braise the Beef
Return the beef to the pot and add beef broth and fresh thyme. Bring to a simmer, cover, and reduce heat to low. Cook for 3 hours or until the beef is tender.
Roasted Vegetables
- 5
Prepare the Vegetables
Preheat the oven to 400°F (200°C). Clean the mushrooms and slice them in half. Peel and cut the red onions into wedges. Halve the cherry tomatoes.
- 6
Roast the Vegetables
On a baking sheet, arrange the mushrooms, red onions, and cherry tomatoes. Drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until the vegetables are tender and caramelized.
Pasta
- 7
Cook the Pasta
In a large pot of boiling salted water, cook the angel hair pasta according to package instructions until al dente. Drain and set aside.
Assembly
- 8
Combine and Serve
In a large serving bowl, toss the cooked pasta with the roasted vegetables and a cup of pesto. Top with the braised beef, spooning some of the cooking liquid over the top. Garnish with fresh parsley and shredded parmesan cheese before serving.
