Braised Beef with Barolo Wine

Instructions

1. Begin by preparing your ingredients. Cut the beef chuck roast into 2-inch cubes. Dice the onion, carrots, celery, and mince the garlic. Set everything aside for easy access while cooking.
2. Pat the beef cubes dry with paper towels and season generously with salt and freshly ground black pepper.
3. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
4. In batches, add the beef cubes to the pot and brown on all sides. Avoid overcrowding the pot. This process should take about 5 minutes per batch. Once browned, remove the beef and set aside.
5. In the same pot, add the diced onion, carrots, and celery. Sauté for about 7 minutes until the vegetables are softened. Stir in the minced garlic and cook for another minute.
6. Add 2 tablespoons of flour to the pot with the vegetables, stirring constantly for about 1-2 minutes to cook the flour. This will help thicken the sauce later.
7. Pour in 2 cups of Barolo wine, scraping the bottom of the pot with a wooden spoon to release brown bits (fond) that add flavor. Bring to a simmer and cook for 5 minutes.
8. Return the browned beef to the pot. Stir in 2 cups of beef broth, 2 tablespoons of tomato paste, 1 bay leaf, and 1 teaspoon of dried thyme. Bring the mixture to a simmer.
9. Cover the pot, reduce the heat to low, and braise in the oven preheated to 325°F (165°C) for about 3 hours, or until the beef is tender.
10. Remove the pot from the oven. Discard the bay leaf and check the seasoning. Add salt and pepper if needed. Garnish with chopped fresh parsley before serving.