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Braised Beef Risotto


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  • Braised Beef:
  • 2 tbsp (25 ml) olive oil
  • 1 lb (500 g) stewing beef cut into 2 inch pieces
  • Salt and Pepper
  • 1/4 cup (50 ml) diced pancetta
  • 1 cup (250 mg) chopped onions
  • 1/2 cup (125 ml) chopped carrots
  • 1 tsp (5 ml) chopped garlic
  • 1 tsp (5 ml) chopped fresh rosemary
  • 1 cup (250 ml) red wine
  • 2 cups (500 ml) beef stock
  • 3 canned or fresh diced tomatoes, chopped
  • 1 bay leaf
  • Risotto:
  • 5 cups (1.25 l) beef braising liquid
  • 2 tbsp (25 ml) olive oil
  • 2 tbsp (25 ml) butter
  • 1/2 cup (125 ml) finely chopped onion
  • 1 1/2 cups (375 ml) Carnaroli rice
  • 1/2 cup (125 ml) red wine
  • 2 cups (500 ml) diced beef
  • 1/3 cup (75 ml) Parmesan cheese
  • 2 tbsp (25 ml) chopped parsley
  • Salt and Pepper


Servings 4


Step 1

Braised Beef:
1. Preheat oven to 325 degrees F
2. Heat oil in Dutch oven or skillet on medium high heat. Pat beef dry. Season with salt and pepper. Add to oil in batches and sear until browned on each side. Remove to a plate.
3. Reduce heat to medium-low. Add pancetta and cook until golden, about 2 mins. Add onions and carrots and cook for 2 mins or until softened. Add garlic and cook 1 more minute. Stir in rosemary.
4. Add red wine and bring to a boil, scraping up any caramelized bits on base of pan. Add stock, tomatoes and bay leaf. Bring to boil. Return meat. Place contents in ovenproof, heavy baking dish and cover. Bake for 2 hours or until meat is tender. Cool. Skim off any fat. Strain stock into large measuring cup. Dice meat if using for risotto.

1. Bring braising liquid to simmer on stove. Heat oil and 1 tbsp (15 ml) butter in a heavy pot on medium heat. Add onions and saute for 3 mins or until softened. Add rice and saute until rice is coated with oil.
2. Pour in wine and cook gently until wine is absorbed. Add 1 cup (250 mg) stock, stirring until most of stock is absorbed. Continue to add stock in 1 cup quantities, stirring most of the time until rice is creamy with a slight bite in the centre, about 18-20 mins. Stir in chopped meat for the last 5 minutes of cooking.
3. Remove from heat. Stir in remaining butter, Parmesan cheese and parsley. Season well with salt and pepper. Serve immediately.

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