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Beef Barola

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

6 TO 8 SERVINGS

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TOTAL TIME

3 HOURS 20 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 2 tablespoons Mazola Canola Oil
  • 1 cup chopped onion
  • 2/3 cup chopped celery
  • 1/2 cup sliced carrots
  • 2-1/2 to 3 pounds beef chuck roast
  • 3 cups Barola OR Barberesco wine (or other full bodied Italian red wine)
  • 1 tablespoon garlic minced
  • 1 teaspoon rosemary
  • 1/2 teaspoon leaf thyme
  • 1 whole bay leaves
  • Freshly ground sea salt grinder and black whole grinder pepper
  • Generous shaving whole nutmeg

Instructions:

  1. Heat oil in a large stock pot over medium-high heat. Add onions, celery and carrots. Sauté 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.
  2. Cover and simmer 2-1/2 to 3 hours, until meat is fork tender.
  3. 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.

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