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Aaliyah

Red Wine Braised Beef: A Savory Recipe for Feast

A savory and hearty dish featuring tender beef braised in red wine, perfect for a feast.
Print Recipe
Prep Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds beef chuck roast trimmed and cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 carrots sliced
  • 2 stalks celery sliced
  • 2 cups red wine such as Cabernet Sauvignon
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 bay leaves

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat.
  2. Season the beef pieces with salt and pepper, then add them to the pot in batches, browning on all sides. Remove the beef and set aside.
  3. In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
  4. Add the minced garlic and cook for an additional minute.
  5. Stir in the tomato paste, then pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it cook for about 5 minutes.
  6. Return the browned beef to the pot along with the beef broth, thyme, rosemary, and bay leaves.
  7. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 2 to 3 hours, or until the beef is tender and easily shreds with a fork.
  8. Once cooked, remove the bay leaves and adjust seasoning with salt and pepper as needed.
  9. Serve hot over mashed potatoes or with crusty bread.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 8gProtein: 36gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 15gCholesterol: 100mgSodium: 600mgFiber: 1gSugar: 2g

Notes

  • For a richer flavor, let the dish cool and refrigerate overnight. Reheat before serving to allow the flavors to meld.
  • You can substitute the red wine with a non-alcoholic red wine or beef broth for a different flavor profile.
  • Adding mushrooms or peas during the last 30 minutes of cooking can enhance the dish's texture and flavor.

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