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Beef chucks are quite tough so it's ideal they are cooked on low heat for a couple of hours.
The chucks are baked with pearl onions, mushrooms, bacon, tomato puree, rosemary, garlic, bay leafs and thyme.
Brown off the beef in a little olive oil, in a large roasting tray.
Remove the meat when well coloured on all sides and set aside.
Add the pearl onions to the same tray and caramelize well on all sides.
Add the sliced onion, bacon, garlic and salt.
Reduce the heat so the onion doesn't colour too much but rather just softens and sweetens.
Add the mushrooms, stir through, then return the meat to the roasting tray and mix all ingredients together well.
Add the tomato puree, enough to just cover.
If it doesn't quite cover the meat, you can top up with chicken stock or water.
Add the herbs, cover with foil and braise in a medium oven for 2 ½ hours.
Serve with your favourite vegetables or salad and plenty of soft polenta.
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