This comforting dish features tender beef and a rich red wine sauce for maximum flavor.
- step-by-step directions
- 1/4 cup extra-virgin olive oil
- 2 1/2 pounds beef chuck (cut into 2-inch chunks)
- 1 onion (roughly chopped)
- 4 carrots (peeled and roughly chopped)
- 4 stalks celery (roughly chopped)
- 5 cloves garlic (thinly sliced)
- 2 cups full-bodied red wine
- 16 ounces canned, whole, peeled tomatoes (crushed by hand, with the juices)
- 1 cup chicken stock
- 1/2 bunch thyme
- 1/2 bunch rosemary
- 1/2 bunch oregano
- 1 pound fresh pasta sheets
- 1/2 Cup sour cream
- 1 bunch fresh flat leaf parsley (chopped, to garnish)
- Kosher salt and freshly ground black pepper (to taste)
- Preheat the oven to 375ºF.
- In a large, heavy-bottomed skillet or Dutch oven, add the olive oil and place over high heat. Season the beef with salt and pepper and add to the hot oil. Sear the meat until deep brown on all sides, about 15 minutes total. Remove beef to a plate and set aside.
- Add the onion, carrots, celery, and garlic to the pan and cook until browned and softened, about 4 minutes. Season with salt and pepper and stir in the red wine, tomatoes, and chicken stock. Using kitchen twine, tie the herbs together into a bundle, and add to the pot. Scrape the bottom of the pan with a wooden spoon to dislodge browned bits. Add the meat back to the pot and bring the to a boil. Cover pot with a lid or aluminum foil and place in the oven. Cook for 1 1/2 hours, or until the meat is very tender.
- Meanwhile, make the bow tie pasta. Using a fluted pastry wheel, create a 2-inch by 1-inch grid on the sheets of pasta. Twist in the middle to create bow ties and store on a lightly floured sheet to store. Bring a large pot of salted water to a boil. Add the bow ties and cook 2-3 minutes, or until al dente.
- Scoop some of the braise into a large sauté pan, and add the bowties. Add spoonfuls of the sour cream, to taste, and toss everything to combine. Serve, garnished with parsley.
- Helpful Tip: Use beef chuck in a braise like stroganoff because it is cheaper and tougher than other cuts.
rate this recipe
Cannelloni al Forno
Skordalia and Roasted Beets
Rock Shrimp and Egg Sandwich
Apple Tarte Tatin
Buttermilk Semifreddo with Candied Peaches
Cast-Iron Blueberry Cobbler
Green Chicken Enchiladas
Savory Breakfast Cauliflower Bake
Sausage Gravy and Bacon Biscuits
Italian Egg Boat