Name: Braised Beef in Brunello di Montalcino
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 26 h 40 min
Cuisine: Italian
Ingredients: 4 pounds of beef (top sirloin, chuck roast or eye round roast); 6 tablespoons of olive oil; 1/4 teaspoon salt; 1/4 teaspoon white pepper; 1 teaspoon of chopped fresh parsley; For the marinade; 2 onions; 1/4 cup carrots; 4 tablespoons chopped celery; 1 bay leaf; 15 peppercorns; 2 cloves of sliced garlic; 1 bottle 750-ml bottle of Brunello di Montalcino ( or another red wine dry)

This is a meal with a touch of Italian luxury, you get melt in your mouth braised beef in Brunello di Montalcino.

Slow-cooked until the meat is almost fork tender bursting with rich flavors, and the best part is it takes time but little effort.

A perfect comfort meal when the weather can be a bit chilly or even for any weeknight special dinner, this recipe delivers warmth, depth, and pure satisfaction in every bite.

If you’re looking to give that "WOW" impressive dinner without stress, this braised beef in Brunello di Montalcino will be your go-to dinner and perfect to add to your recipe collection.

This is a recipe that feels straight out of a Tuscan kitchen—slow-braised beef simmered in a bold red wine sauce that’s deeply flavorful and perfect for a cozy meal.

Certainly, looking at the ingredients, you will know right away that Tuscan cooks love simplicity, as you will find less is more here.

We have delicious serving dishes with risotto or a side dish of pasta for a touch of simple gourmet elegance.

Scroll down to the end for this printable recipe.

Why You Will Love This Recipe

Deep, gourmet flavors from the oven, stovetop, or in a slow cooker in a robust red wine.
Fork-tender beef that melts in your mouth.
Impressive yet simple: perfect weeknight, hosting dinner parties, or Sunday special meals.
Make-ahead friendly: The flavors are even better the next day, perfect for roast beef sandwiches
Restaurant-quality results with minimal hands-on effort

Side Dish Suggestions

Roasted garlic creamy mashed potatoes
Buttery polenta
Fresh pappardelle or egg noodles, garlic, and truffle oil pasta
Risotto (Parmesan or mushroom)
Roasted parmesan rosemary potatoes
Garlic sautéed greens: escarole, spinach, or kale
Tuscan white beans and greens
Crusty artisan bread for dipping
Salad ( or antipasto pasta salad)

Tips

Slow cook covered in the oven
Use any kind of beef cuts
Any dry red wine can be used in this dish; however, if you can't get Brunello, we suggest a Pinot Noir
Choose the right cut: Chuck roast or short ribs work best due to their marbling.
Don’t rush the sear: Browning builds deep flavor. Use good wine: If you’d drink it, cook with it—quality matters here.
Low and slow is key: This breaks down the meat into tender perfection.
Make it ahead: Flavors intensify overnight in the fridge. Thicken the sauce: If needed, simmer uncovered at the end to reduce.

Additions and Substitutions

Substitute lamb, pork, veal, venison, pork butt, or shoulder for beef
Add chopped peppers
Add mushrooms
Add whole tomatoes
Add artichoke hearts and sundried tomatoes
Bacon
Onions
Root Vegetables

Pin for Later

Economical Meals

Through the years mom and grandma adapted and used whatever meat we could get so no problem using chuck roast, or a lesser cut of stew meats it's fine.

We all learned quickly how to stretch a budget by improvising with whatever we had to feed the family.

Preparing meals from scratch and making them taste gourmet is an art and this recipe surely shouts it, Tuscan cooks are just amazing with flavors.

Again, feel free to adapt this recipe any way you like with more or fewer spices. My family loves red pepper flakes, and you'll always find a bottle of that along with Pecorino Romano cheese to top any dish.