Description
This Red Wine Braised Beef recipe features a tender, flavorful beef chuck roast slow-cooked in a rich blend of red wine, beef broth, aromatic herbs, and vegetables. Perfectly seared and then oven-braised, the beef becomes fork-tender with a luscious sauce enhanced by tomato paste and balsamic vinegar. A classic, comforting dish ideal for cozy dinners and served garnished with fresh parsley.
Ingredients
Scale
Beef and Seasonings
- 3 pounds beef chuck roast, trimmed of excess fat
- Salt and freshly ground black pepper, to taste
Vegetables and Aromatics
- 2 large onions, chopped
- 4 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
Liquids and Flavorings
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon balsamic vinegar
- 1 tablespoon unsalted butter
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) to prepare for braising the beef in a controlled low heat environment.
- Season the Beef: Generously season the beef chuck roast with salt and freshly ground black pepper on all sides to enhance flavor.
- Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef roast on all sides, about 4-5 minutes per side, until a deep golden crust forms. Then, remove the roast and set it aside.
- Sauté the Vegetables: In the same pot, add chopped onions, minced garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook for an additional 1-2 minutes to deepen the flavor and caramelize the paste slightly.
- Deglaze with Red Wine: Pour in the dry red wine while scraping the browned bits off the bottom of the pot with a wooden spoon. Let the wine simmer and reduce slightly for about 5 minutes.
- Add Broth and Herbs: Add the beef broth, bay leaves, dried thyme, dried rosemary, and balsamic vinegar to the pot. Stir well to combine all ingredients.
- Return Beef to Pot: Place the seared beef roast back into the pot, ensuring it is mostly submerged in the liquid mixture.
- Braise in Oven: Cover the pot with its lid and transfer it to the preheated oven. Braise the beef for 2.5 to 3 hours, or until it is fork-tender and easily pulls apart.
- Rest the Beef: Remove the beef from the pot and let it rest on a cutting board. Discard the bay leaves from the cooking liquid.
- Reduce the Sauce: Place the pot with the cooking liquid over medium heat on the stovetop. Let it simmer and reduce by half, about 10 minutes, to concentrate the flavors.
- Finish the Sauce: Whisk the unsalted butter into the reduced sauce to add richness and gloss.
- Serve: Slice the rested beef and serve it topped with the thickened red wine sauce. Garnish with freshly chopped parsley for a fresh finish.
Notes
- Use a good quality dry red wine such as Cabernet Sauvignon or Merlot for best flavor.
- For extra depth, marinate the beef in red wine and herbs overnight before cooking.
- You can substitute beef broth with homemade stock for richer flavor.
- Make sure the beef is mostly submerged in the liquid when braising for even cooking.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
