This beef braised in Barolo from Cook’s Illustrated is an impressive Italian dinner made with a chuck roast that’s slowly cooked with pancetta, carrots, onions, and celery in a red wine and tomato sauce. Perfect for entertaining.
Once upon a cold winter’s night, the editors of Leite’s Culinaria made this beef braised in Barolo and were too sated and happy by the insanely rich Italian comfort food to type…–Renee Schettler
Beef Braised in Barolo
- Quick Glance
- 1 H, 40 M
- 5 H, 10 M
- Serves 6 to 8
IngredientsEmail Grocery List
*What You Need To Know About Ingredient Substitutions
- Barolo is obviously the wine of choice for this stew; however, an inexpensive bottle of it may require some searching. You may substitute a Cabernet Sauvignon or Zinfandel.
- Pancetta can commonly be found thinly sliced and prepackaged…but don’t use that here. Instead, look for pancetta at the deli counter or in an Italian market where it can be sliced 1/4 inch thick to order. If pancetta isn’t available, substitute an equal amount of salt pork (find the meatiest piece possible), cut it into 1/4-inch cubes, and boil it in 3 cups water for 2 minutes to remove excess salt.
Recipe Testers Reviews
This recipe was killer and I’ll make it over and over. The roast was absolutely wonderful. It was “self shredding”—it just fell apart. It was so moist and, with the braising liquid, extremely delicious. Full-seasoned flavor where present in the sauce: you could taste the pancetta, herbs, vegetables, and wine. It was truly wonderful.
We served it with roasted vegetables and asparagus spears with hollandaise. What a wonderful meal on a cold day.
Succulent and packed with flavour, this braised beef dish is an excellent company dish. Our guests very much enjoyed it, as did we. The aromas were fantastic! This is definitely another recipe from LC that I’ll be making again in the future.
This is a great braised beef recipe, not very difficult, and exceptionally delicious. The beef was braised perfectly and fell apart into nice pieces, so slicing wasn’t even needed. The sauce came out perfectly.
Be sure to trim some fat off the meat before you start, and you’ll have very little (for me it was nothing) to skim at the end.
I suggest serving this with some rice or boiled potatoes. You need a starch to balance the richness of this dish. We thought this was an outstanding recipe and very economical considering the type of meat you’re using.
I served this beef dish for a group of friends who needed a break from work and grad school. I thought it would be great cool weather meal. This was easy to pull together. (Except for the beef, I had everything I needed on hand.) The sauce was probably the best part and was great with both the meat and the chive/thyme mashed potatoes I made.
I followed the recipe exactly, but using basically the same recipe, and letting it cook even slower, would make it a great meal to throw in the oven before heading to work. Get home, make a salad and mashed potatoes (or polenta), pour a glass of wine, and you have a complete meal.