Italian Style Potted Beef

Serve gravy, unstrained, over any kind of pasta, polenta, or gnocchi.

1/4 cup olive oil
3 pounds chuck or rump roast of beef
1 carrot, chopped
1 celery stalk, chopped
1 onion, chopped
2 garlic cloves, chopped
2 bay leaves
salt and freshly ground pepper to taste
1 ounce dried mushrooms
1 cup red wine
1 (6 ounce) can tomato paste
2 cups warm beef stock

  1. In a heavy saucepan, heat oil and brown the beef quickly on all sides.
  2. Add carrot, celery and onions, saute until onions are golden brown. Add garlic, bay leaves, salt and pepper and continue to cook, over low heat.
  3. Soak mushrooms in warm water several minutes. Drain off water, trim off any tough stems, chop and then add to meat and vegetables.
  4. Cook, uncovered, over low heat 4 minutes. Add wine and the tomato paste diluted with the warm stock, cover and bring to a boil.
  5. Lower heat and continue cooking, covered, until meat is tender,
  6. about 2 1/2 hours. Stir occasionally, basting the meat from time to time. If gravy becomes too thick, add more warm stock. When meat is done, remove from pan and serve separately.

Bookmark:

email Email to a friend