Slow-Cooked Italian Tomato Braised Beef

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Tender beef braised slowly in a rich tomato sauce with classic Italian herbs, inspired by Franchesco’s Ristorante in Rockford. This Italian-inspired beef recipe, ready in about 205 minutes, pairs beef chuck roast, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 2-inch cubes beef chuck roast
• 1 tbsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, peeled and sliced carrots
• 2, sliced celery stalks
• 4, minced garlic cloves
• 28 oz can crushed tomatoes
• 1 cup dry red wine
• 2 cups beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• 2 tbsp, chopped for garnish fresh parsley

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Instructions

1. Step 1: Season 2 lbs beef chuck roast cubes with 1 tbsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat.
2. Step 2: Brown the beef cubes in batches for 3-4 minutes per side until deeply browned but not cooked through. Remove and set aside.
3. Step 3: In the same pot, add 1 large diced yellow onion, 2 sliced carrots, and 2 sliced celery stalks. Sauté for 5-6 minutes until softened and fragrant.
4. Step 4: Add 4 minced garlic cloves and cook for 1 minute until aromatic.
5. Step 5: Pour in 1 cup dry red wine and simmer for 3 minutes to reduce slightly, scraping up browned bits.
6. Step 6: Return beef to the pot, add 28 oz crushed tomatoes, 2 cups beef broth, 1 tsp dried oregano, 1 tsp dried basil, and 1 bay leaf.
7. Step 7: Bring to a gentle simmer, cover, and cook on low heat for 2.5 to 3 hours until beef is fork-tender.
8. Step 8: Remove bay leaf, adjust seasoning with salt and pepper, and garnish with 2 tbsp chopped fresh parsley before serving.