** Rustic Braised Beef with Butternut Squash Ravioli**
** Experience a hearty feast with this tender beef pot roast simmered in a rich red wine sauce, complemented by delectably sweet butternut squash ravioli tossed in a nutty brown butter and pecan sauce. A perfect blend of flavors and textures that promises to warm your soul.**
ingredients
- **
- 3 lbs beef chuck roast
- 2 cups red wine (such as Merlot)
- 1 cup beef broth
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, cut into 1-inch pieces
- 2 ribs celery, chopped
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and pepper, to taste
- 1 package (12 oz) butternut squash ravioli
- 1/2 cup unsalted butter
- 1/2 cup pecans, chopped
- 1/4 cup Parmesan cheese, grated **
steps
- 1.
**
- 2.
Preheat the oven to 300°F.
- 3.
In a Dutch oven, heat olive oil over medium-high heat. Season the beef roast with salt and pepper, then sear on all sides until browned.
- 4.
Remove the roast and add onions, carrots, and celery to the pot. Sauté until vegetables are softened.
- 5.
Stir in garlic and cook for another minute. Return the beef to the pot, then add red wine and beef broth.
- 6.
Add thyme and rosemary, bringing the liquid to a simmer. Cover and transfer the pot to the oven. Cook for 3-4 hours, or until the beef is fork-tender.
- 7.
In a separate pot, cook the butternut squash ravioli according to package instructions; drain and set aside.
- 8.
In a pan, melt unsalted butter over medium heat until it starts to brown. Add the chopped pecans and cook for 2-3 minutes, stirring frequently.
- 9.
Toss the cooked ravioli in the brown butter-pecan sauce, then sprinkle with Parmesan cheese.
- 10.
To serve, place sliced beef atop ravioli and drizzle with red wine sauce. Enjoy! **
Releated Recipes