Homemade Red Wine Braised Beef
Indulge in the sophisticated comfort of Red Wine Braised Beef, a masterpiece of slow-cooked elegance where humble beef is transformed into melt-in-your-mouth perfection. This dish features a rich, mahogany-hued sauce created from a base of dry red wine and savory beef broth, infused with the earthy aromas of fresh thyme and rosemary.
Ingredients
- 3 lbs beef chuck roast cut into large pieces
- 2 cups dry red wine Cabernet or Merlot
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 medium onion diced
- 2 large carrots chopped
- 4 cloves garlic minced
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh chives or parsley for garnish
- Mashed potatoes for serving
Instructions
- Sear: Heat olive oil in a Dutch oven over medium-high heat. Season beef with salt and pepper, then sear until browned on all sides. Remove meat and set aside.
- Sauté: In the same pot, sauté onions, carrots, and garlic for 5 minutes until softened.
- Deglaze: Whisk in tomato paste, then pour in the red wine, scraping the bottom of the pan to release any browned bits.
- Braise: Return beef to the pot. Pour in beef broth until meat is partially covered and add herb sprigs.
- Simmer: Cover and cook in a preheated oven at 325°F for 2.5–3 hours, or until beef is fork-tender.
- Serve: Remove herb sprigs. Ladle the beef and rich sauce over warm mashed potatoes and garnish with fresh chives.