Braised Beef in Barolo Wine

Braised Beef in Barolo Wine


  • 3 to 4 pound boneless bottom round or chuck roast

  • 1 yellow onion, sliced

  • 3 carrots, cut into large chunks

  • 3 stalks of celery, cut into large chunks

  • 12 baby Portobello mushrooms, whole

  • 3 cloves of garlic, finely chopped

  • 3 Tbls of butter

  • 2 Tbls of extra virgin olive oil

  • 1/2 tsp of dried thyme

  • 3 dried bay leaves

  • 1/2 tsp of salt

  • 1/2 tsp of fresh ground black pepper

  • 1 bottle of Barolo wine


  • Season the beef with salt and pepper.

  • Place the beef in a large plastic bag and add the garlic, thyme, bay leaves and wine.

  • Seal up the bag and refrigerate around 3 to 4 hours.

  • In a large pot brown the beef in the butter and oil reserving the liquid from the marinade. Strain the liquid and set aside.

  • Remove the beef from the pot and sauté the carrot, onions and celery until lightly browned.

  • Add the beef back to the pot with the marinade.

  • Sauté the mushrooms in 1 tablespoon of butter for 5 minutes and set aside.

  • Cover and cook the beef for 2 to 3 hours adding the mushroom the last 15 minutes.

  • serve it on a bed of soft polenta.

  • Plate the meat, slice and top with vegetables and Barolo wine sauce.

  • If sauce is too thin, bring to a boil and simmer 5 to 10 more minutes.


This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.