Beef in Barolo

Beef in Barolo

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Servings: 4
Calories: 728


  • 4 tbsp oil
  • 2 lb piece boned rolled rib of beef or piece of silverside (round)
  • 2 garlic cloves crushed
  • 4 shallots sliced
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh oregano
  • 2 celery stalks sliced
  • 1 large carrot diced
  • 1 bottle Barolo wine
  • freshly grated nutmeg
  • salt and pepper


  • Heat the oil in a flameproof casserole and brown the meat all over. Remove the meat from the casserole.
  • Add the garlic, shallots, herbs, celery, carrot and cloves to the casserole and fry for 5 minutes.
  • Replace the meat on top of the vegetables. Pour in the wine. Cover the casserole and simmer gently for about 2 hours until tender. Remove the meat from the casserole, slice and keep warm.
  • Rub the contents of the pan through a sieve (strainer) or puree in a blender, adding a little hot beef stock if necessary. Season to taste with nutmeg, salt and pepper. Serve the meat with the sauce, accompanied by broccoli, carrots and new potatoes.
Calories: 728 kcal
Carbohydrates: 7 g
Protein: 40 g
Fat: 59g
Saturated Fat: 18 g
Trans Fat: 3 g
Cholesterol: 161 mg
Sodium: 167 mg
Potassium: 762 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 2567 IU
Vitamin C: 3 mg
Calcium: 67 mg
Iron: 5 mg
Cuisine Italian
Ingredients Beef
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