Red Wine Braised Beef
Melt-in-your-mouth tender beef simmered slowly in a rich, savory red wine sauce with aromatic vegetables and herbs.
Ingredients
- •2 lbs beef chuck roast, cut into 2-inch cubes (900g)
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •2 tablespoons olive oil
- •1 large yellow onion, diced
- •3 cloves garlic, minced
- •2 tablespoons all-purpose flour
- •1 1/2 cups dry red wine like Cabernet Sauvignon or Merlot (360ml)
- •1 cup low-sodium beef broth (240ml)
- •2 tablespoons tomato paste
- •3 sprigs fresh thyme
- •2 sprigs fresh rosemary
- •2 bay leaves
- •3 medium carrots, cut into 1-inch thick rounds
- •8 ounces baby bella mushrooms, halved (225g)
Instructions
- 1
Pat the beef cubes completely dry with paper towels and season generously with kosher salt and black pepper.
- 2
Heat the olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
- 3
Add the beef cubes in a single layer, searing until deeply browned on all sides, about 5 to 7 minutes, and transfer to a clean plate.
- 4
Reduce the heat to medium, add the diced onions to the same pot, and sauté for 5 minutes until soft and translucent.
- 5
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
- 6
Sprinkle the flour over the onion mixture and stir constantly for 1 minute to cook out the raw flour taste.
- 7
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon, and let it simmer until reduced by half, about 5 minutes.
- 8
Whisk in the beef broth, then return the seared beef and any accumulated juices back into the pot.
- 9
Add the thyme sprigs, rosemary sprigs, and bay leaves to the liquid, bringing the mixture to a gentle boil.
- 10
Cover the Dutch oven with a tight-fitting lid, reduce the heat to low, and let it simmer gently for 1.5 hours, stirring occasionally.
- 11
Add the carrot rounds and halved mushrooms into the pot, cover again, and continue to simmer for another 45 minutes until the beef is fork-tender and the vegetables are soft.
- 12
Discard the herb sprigs and bay leaves, taste the sauce to adjust seasoning if needed, and serve warm.
💡 Chef tips
- For the best flavor, use a robust red wine that you would also enjoy drinking with the meal.
- This dish actually tastes even better the next day after the flavors have had time to meld in the refrigerator.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
✅ How it should turn out
The finished dish features incredibly tender beef in a thick, glossy, deeply savory sauce with tender vegetables and a rich aroma of red wine and herbs.