Slow-Cooked Italian Tomato Braised Beef
Tender beef braised slowly in a rich tomato sauce with classic Italian herbs, inspired by Franchesco’s Ristorante in Rockford. This italian-inspired beef ready in about 205 minutes pairs cut into 2-inch cubes 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Add 4 minced garlic cloves and cook for 1 minute until aromatic.
- Step 5: Pour in 1 cup dry red wine and simmer for 3 minutes to reduce slightly, scraping up browned bits.
- 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.
- Step 7: Bring to a gentle simmer, cover, and cook on low heat for 2.5 to 3 hours until beef is fork-tender.
- Step 8: Remove bay leaf, adjust seasoning with salt and pepper, and garnish with 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Italian Tomato Braised Beef take to make?
Total time is about 205 minutes (25 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Italian Tomato Braised Beef?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.
Can I substitute ingredients in Slow-Cooked Italian Tomato Braised Beef?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Italian Tomato Braised Beef for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Italian Tomato Braised Beef?
Italian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
