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Red Wine Braised Beef

Red Wine Braised Beef
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Red Wine Braised Beef is a comforting, rich, and tender dish where slow-cooked beef chuck roast is infused with deep flavors from robust red wine, beef broth, and savory aromatics. Perfect for cozy dinners or special occasions, this one-pot recipe yields a melt-in-your-mouth texture with a luxurious wine-infused sauce that pairs wonderfully with mashed potatoes, noodles, or crusty bread.

Ingredients

Scale

Meat and Liquids

  • 3 to 4 pounds beef chuck roast
  • 2 cups dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 2 cups beef broth

Aromatics and Vegetables

  • 2 medium onions, chopped
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced

Flavor Enhancers

  • 2 tablespoons tomato paste
  • 3 sprigs fresh thyme
  • 2 bay leaves

Fats and Seasonings

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare and Sear the Beef: Pat the beef dry and generously season it with salt and pepper. Heat olive oil and butter in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef on all sides until it develops a deep, golden-brown crust, locking in juices and developing flavor-packed browning essential for the sauce.
  2. Sauté Aromatics and Vegetables: Remove the beef and set aside. In the same pot, add chopped onions, carrots, and celery. Cook until softened and lightly caramelized, scraping up browned bits from the bottom of the pan. Stir in minced garlic and cook briefly until fragrant to build a flavorful foundation for the braising liquid.
  3. Deglaze with Red Wine: Pour in the red wine and use a wooden spoon to scrape up all browned bits stuck to the pot. Let the wine simmer for a few minutes to reduce slightly and concentrate its flavor, which is key to achieving the signature depth in the dish.
  4. Add Broth, Tomato Paste, and Herbs: Stir in beef broth and tomato paste, mixing well to combine. Nestle the seared beef back into the pot along with fresh thyme sprigs and bay leaves. The liquid should come about halfway up the meat to allow for even braising.
  5. Braise Low and Slow: Bring the mixture to a gentle simmer. Cover the pot and transfer it to a preheated oven at 300°F (150°C). Cook for about 3 to 4 hours, turning the beef once or twice, until it’s fork-tender and falling apart—slow cooking transforms the dish into a luscious comfort classic.
  6. Finish the Sauce: Once the beef is tender, remove it and keep warm. Strain or mash the braising vegetables to thicken the sauce as desired. Adjust seasoning with salt and pepper. Spoon the rich sauce over slices of beef before serving for the perfect balance of meat and luxurious wine-infused gravy.

Notes

  • Choose beef chuck roast or brisket with good marbling for tender results.
  • Take time to properly sear the beef to develop complex, deep flavors.
  • Use a quality red wine that you enjoy drinking to enhance sauce flavor.
  • Maintain a low oven temperature to gently break down tough fibers during braising.
  • Allow the meat to rest before serving to retain juices and let flavors settle.

Nutrition

Keywords: red wine braised beef, slow cooked beef, comfort food, braised beef chuck roast, one pot meal, hearty dinner

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