Beef Barola

Beef Barola

2 tablespoons olive 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
1 tablespoon minced garlic
1 teaspoon rosemary
1/2 teaspoon thyme
1 Bay Leaves
Freshly ground Sea Salt Adjustable Grinder and Black Pepper Adjustable Grinder
Generous shaving whole nutmeg

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.

Cover and simmer 2-1/2 to 3 hours, until meat is fork tender. 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 pan juices.

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. Makes 6 to 8 servings