The saying 'what grows together, goes together' is never more relevant than in this dish. The strong red wines of the Piedmont region meld perfectly into this hearty, classic Italian dinner.
Save Recipe Print
Beef Barola
Total:
3 hr 20 min
Prep:
20 min
Cook:
3 hr
Yield:
6-8 Servings
Level:
Intermediate
Total:
3 hr 20 min
Prep:
20 min
Cook:
3 hr
Yield:
6-8 Servings
Level:
Intermediate

Ingredients

Directions

Heat oil in a large stock pot over medium-high heat. Add onions, celery and carrots. Saute for 5 to 7 minutes. Move vegetables to the sides; brown all sides of chuck roast. Add wine, garlic, thyme, rosemary, bay leaf, salt and pepper. Cover and simmer 2-1/2 to 3 hours, until meat is fork tender. Place roast on serving platter; cover and keep warm. Puree vegetables and cooking liquid in a blender until smooth. Season with additional salt and pepper, if necessary. Add freshly ground nutmeg. Serve with the roast. Recipe note: For a thicker pan sauce, dissolve 1 tablespoon corn starch in 2 tablespoons cold water. Return pureed juices to pan and add corn starch mixture. Bring to a boil and heat for 1 minute.

Categories:

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

All American Beef Taco

Recipe courtesy of Alton Brown

Beef Stew

Recipe courtesy of Food Network Kitchen

Beef Short Ribs

Recipe courtesy of Ina Garten

Prime Rib with Beef Gravy

Recipe courtesy of Katie Lee

Corned Beef Hash Brown Casserole

Recipe courtesy of Food Network Kitchen

Roast Prime Rib of Beef with Horseradish Crust

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword