Beef Alla Certosina
Immerse yourself in the rich, rustic charm of Italian cooking with this Beef Alla Certosina recipe—a hearty, slow-simmered dish perfect for cozy gatherings or indulgent family dinners. Tender beef chuck roast is seared to golden perfection and braised in a flavorful medley of dry red wine, earthy mushrooms, fragrant rosemary, and a touch of butter, infusing every bite with deep, savory goodness. The rich gravy-like sauce, thickened with a simple roux, elevates this dish into a comforting yet elegant centerpiece. Ideal for pairing with crusty bread, creamy mashed potatoes, or velvety polenta, this beef alla certosina is as versatile as it is delectable. With just 20 minutes of prep time and a low-and-slow cook, this Italian-inspired classic is a satisfying labor of love, perfect for feeding four and leaving your guests impressed.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck roast
- 8 ounces button mushrooms
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 cup dry red wine
- 1 cup beef broth
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 sprigs fresh rosemary
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley (optional for garnish)
Instructions
Pat the beef chuck roast dry with paper towels, then season all sides with salt and black pepper.
In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the beef on all sides until golden brown, about 2-3 minutes per side. Remove the beef from the pot and set aside.
Reduce heat to medium. Add butter to the pot and let it melt. Stir in the chopped onion and cook for 3-4 minutes, until softened.
Add the garlic and cook for 1 minute, stirring frequently to prevent burning.
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to remove the raw flour flavor.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until slightly reduced.
Add the beef broth, rosemary sprigs, and bay leaf to the pot. Stir to combine, then return the seared beef to the pot.
Reduce the heat to low, cover the pot, and let the beef simmer gently for 90 minutes, turning the meat every 30 minutes to ensure even cooking.
While the beef simmers, clean and slice the mushrooms. After the beef has cooked for 90 minutes, add the mushrooms to the pot and stir to incorporate.
Continue cooking for an additional 30 minutes, uncovered, until the beef is fork-tender and the sauce has thickened.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaf and rosemary sprigs. Slice the beef against the grain and serve with the mushroom sauce spooned over the top.
Garnish with chopped parsley if desired, and serve with crusty bread, mashed potatoes, or polenta for a complete meal.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3415 mg | 148% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 522 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
