Introduction
Gather around the table, my friends, because it’s time to celebrate the incredible flavors of home-cooked comfort food! This Red Wine Braised Beef is a sumptuous dish that brings warmth and joy to any gathering. Tender chuck roast, slow-cooked in a rich red wine sauce, fills your kitchen with an irresistible aroma that makes mouths water. Perfect for a chilly evening or a special occasion, this recipe is bound to impress your loved ones and create lasting memories.
Ingredients
- 3 lbs chuck roast
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 bottle (750 ml) red wine (such as Cabernet Sauvignon)
- 4 cups beef stock
- 2 teaspoons dried thyme
- 2 bay leaves
- Fresh parsley, for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 6 servings
Directions and Instructions
- Preheat your oven to 300°F (150°C), ensuring it’s nice and warm for the slow cooking process.
- Pat the chuck roast dry with paper towels. Season generously with salt and freshly ground black pepper on both sides to enhance the flavor.
- In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat until shimmering.
- Sear the roast on both sides until beautifully browned, about 4-5 minutes per side. Once browned, remove the roast from the pot and set it aside.
- Add the chopped onions, carrots, and celery to the pot, sautéing until they are softened and fragrant, about 5-7 minutes.
- Stir in the minced garlic and tomato paste, cooking for an additional minute, allowing the flavors to meld together.
- Pour in the red wine, scraping the bottom of the pot to deglaze and lift all those tasty bits. Bring to a gentle simmer.
- Return the seared roast to the pot, then add the beef stock, dried thyme, and bay leaves.
- Cover with a lid and transfer the pot to the preheated oven.
- Braise the beef for 3-4 hours, or until it is fork-tender and bursting with flavor.
- Once cooked, remove from the oven and discard the bay leaves. Let the beef rest for 10 minutes before slicing it into tender pieces.
- Serve with a sprinkle of fresh parsley on top for a vibrant touch!
Notes or Tips
Feel free to pair this hearty dish with creamy mashed potatoes or crusty bread to soak up all the flavorful sauce. The leftovers are even better the next day, making this a perfect make-ahead meal!
Cooking Techniques
Braising is the star technique here, blending the high heat of searing with the low, slow heat of the oven. This method transforms tougher cuts of meat into succulent, tender feasts, as the collagen breaks down and infuses the dish with richness. It’s a testament to the magic of cooking low and slow!
FAQ
Can I use a different cut of beef?
Yes, while chuck roast is ideal for braising, you can also use brisket or round if preferred. Just adjust the cooking time if necessary.
What should I serve with Braised Beef?
This dish pairs beautifully with a variety of sides like creamy polenta, roasted vegetables, or a fresh green salad.
Can I freeze the leftovers?
Absolutely! Once cooled, portion the leftovers into airtight containers and freeze for up to three months for a delightful meal later!
Conclusion
This Red Wine Braised Beef recipe is more than just a meal; it’s an experience. With each tender bite, you’ll savor the depth of flavor and warmth it brings to your table. So, gather your ingredients, invite a few friends over, and enjoy this culinary delight that speaks to the heart. Happy cooking!