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Wine Braised Mediterranean Sausage

You are going to need:

1- 2.5 lb. chuck roast

5 Bratwurst Italian sausages

4 carrots, peeled and cut into 2-inch pieces

1 medium yellow onion, coarsely chopped

2 green spring onions, white and light green parts chopped

2 large celery stalks, cut into 2 inch pieces

Leaves from the celery stalks, coarsely chopped

4 large garlic cloves, minced

1 14.5-oz. can diced tomatoes

5 sprigs thyme, leaves removed

2 teaspoons dried oregano – preferably Greek oregano

16 Kalamata olives

3 cups red wine

1 cup beef broth

Olive oil

Salt & Pepper

Heat a dutch oven braising pan with a thin coat of olive oil. Season the beef generously with salt and pepper. Brown evenly on all sides. Remove from pan.

Add the sausages to the pot. Brown evenly on all sides. Remove from pot.

Get rid of all but 2 tablespoons of the rendered fat. Add the onions and cook for 4 to 5 minutes, stirring occasionally. Add the garlic, celery and carrots. Cook for an additional 5 minutes, stirring occasionally, until starting to brown.

Add the tomatoes with the liquid, the oregano and the thyme leaves. Mix well and cook for an additional 5 minutes.

Return the beef and sausages to the pan.

Add the Kalamata olives, the wine and the beef broth.

Bring to a boil,cover and simmer for 2 hours. Stir occasionally. Uncover and cook for an extra 40 minutes.