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Red Wine Braised Beef

Red Wine Braised Beef
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Red Wine Braised Beef features tender chunks of beef slowly cooked in a rich, aromatic red wine sauce, infused with fresh herbs and vegetables. This comforting, elegant dish is perfect for cozy dinners, easy to prepare, and improves in flavor when made ahead.

Ingredients

Scale

Main Ingredients

  • 2 to 3 pounds beef chuck roast, cut into large chunks
  • 2 cups dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 2 medium onions, diced
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free option)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare and Brown the Beef: Cut the beef chuck into large, even chunks and pat dry. Season generously with salt and pepper. Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef on all sides, about 3-4 minutes per side, until caramelized, then remove from the pot.
  2. Sauté Aromatics: Add diced onions, celery, and carrots to the same pot. Stir and cook until softened, scraping up browned bits from the bottom. Add minced garlic last and cook until fragrant.
  3. Deglaze with Red Wine: Pour in the red wine and scrape the pot bottom to lift the flavorful browned bits. Let the wine reduce for a few minutes to concentrate flavors and mellow the alcohol.
  4. Build the Braising Liquid: Stir in tomato paste, beef broth, rosemary, thyme, salt, and pepper. Return the browned beef and any collected juices to the pot. Ensure the liquid just covers the meat, adding more broth or water if needed.
  5. Slow Simmer Until Tender: Bring the mixture to a simmer, cover, and reduce heat to low. Braise gently for 2.5 to 3 hours until beef is fork-tender and falling apart. Alternatively, cover and place in a 325°F (163°C) oven for the same amount of time.
  6. Thicken the Sauce: Remove the beef and keep warm. Mix flour or cornstarch with cold water to make a slurry. Stir into the braising liquid over medium heat and cook until thickened to a smooth, velvety consistency. Adjust seasoning as needed.
  7. Serve and Enjoy: Return the beef to the sauce and gently toss to coat. Serve over mashed potatoes, buttered noodles, polenta, or with crusty bread for a comforting meal.

Notes

  • Brown meat properly: Take your time searing beef to develop rich flavor through the Maillard reaction.
  • Choose quality wine: Use a dry red wine you enjoy drinking for the best sauce flavor.
  • Cook low and slow: Patience ensures tender, juicy beef without boiling or drying out the meat.
  • Season in layers: Season beef, vegetables, and sauce gradually for balanced, deep flavor.
  • Rest before serving: Let the dish sit 10-15 minutes off heat to enhance flavor melding.
  • Make-ahead friendly: Flavors improve overnight; store leftovers in airtight container for 3-4 days.
  • Freezing: Freeze portions up to 3 months; thaw overnight and reheat gently on stovetop.

Nutrition

Keywords: Red Wine Braised Beef, Braised Beef, Comfort Food, Slow-Cooked Beef, Winter Dinner

Find it online: https://homemademealz.com/red-wine-braised-beef/