Wine-Braised Chuck Roast with Pasta

Wine-Braised Chuck Roast with Pasta Recipe

Baby Aria's choice of meat, by far, is beef. And the more tender it is, the more she likes it. I really enjoy making one-dish meals for her. Today, I seared boneless beef chuck steaks, then braised them in wine (the alcohol cooks off during the braising process). Once tender, I boiled campanelle pasta and transferred it to the beef pot. The flavorful gravy sneaked into the cavities of the odd-shaped trumpet-like pasta, which made it more fun for Aria to eat.

I flavored the dish wth fresh thyme, clove, parsley, tomato paste. bay leaf, turnips, onions and garlic. The key ingredient, though, is drinking-quality red wine. C'est tout ("that's it!")!


Yields: 6 servings

1½ pounds boneless beef chuck steaks, (6 steaks total)
1 tablespoon tomato paste
1 cup Cabernet Sauvignon
3 tablespoons olive oil
1 clove garlic, finely minced
2 yellow onions, chopped
1 sprig thyme, bruised
1 tablespoon tomato paste
1 bay leaf, torn in half
1½ tablespoons kosher salt
1 tablespoon black peppercorns, coarsely crushed
3 cups homemade beef stock, (or 28-ounce can)
3 turnips, trimmed, peeled and cut into small pieces
2 tablespoons flat-leaf parsley, finely chopped
1 pound campanelle pasta (see tips), boiled and drained


Preheat the oven to 275°F.

Cooking the meat:

Pat dry the steaks of beef. Generously season with salt and pepper.

In a cast iron Dutch oven, heat 2 tablespoons oil. Add the onions and cook for 7-8 minutes until golden. Transfer to a plate. Add more oil. Once the oil is hot, add the beef, flipping for even cooking. Transfer to a plate. Season with salt and pepper. Add the garlic, tomato paste, wine, thyme, bay leaf, turnip and beef stock to the Dutch oven. Bring to a boil. Return the beef and onions , then cover. Simmer for 45 minutes. Add parsley.


Remove the steaks from the cooking liquid. Cover with aluminum foil and let stand for 10 minutes. Cut the steaks into bite-sized portions.

While waiting for the meat to rest, remove and discard the bay leaf and thyme. Blend more than half of the liquid with the turnips in a blender until smooth. Return to the Dutch oven. Bring back to a boil, then let simmer. 

Turn off the heat. Return the beef and add the boiled campanelle pasta. 

Serve warm.

Bon appétit!


The flatter the onion is, the sweeter it is. I always try to pick flatter-shaped yellow onions at the market.

For the pasta: Bring about 1 quart of water to a boil. Add the pasta, bring back to a full boil, then immediately lower the heat to a gentle boil. Cook the pasta for about 6-8 minutes total. Salt the water half way through the cooking process (it will bring out the natural flavor of the pasta and it will be more tender) and keep stirring every now and then so that it doesn't stick to the bottom. Drain the pasta (do NOT rinse). Set aside in a large fine-mesh strainer until the beef is ready. 


Published By: Jacqueline Pham on September 30, 2014.


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