Beef Braised in Red Wine
- Ready In:
- 5hrs 50mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 2 -3 tablespoons olive oil
- 3 - 3 1⁄2 lbs chuck roast
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 lb thick bacon, chopped
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 2 celery ribs, finely chopped
- 1 cup sliced mushrooms (or more)
- 6 garlic cloves, thinly sliced
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 tablespoons tomato paste
- 2 cups full-bodied red wine
- 2 cups low sodium beef broth
- 2 cups water
directions
- Put oven rack in middle position and preheat oven to 275°F
- Heat oil in pot over moderately high heat until hot but not smoking.
- Meanwhile, pat meat dry and sprinkle with salt and pepper. Sometimes I add some Montreal Seasoning as well.
- Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
- Add bacon to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 4 minutes.
- Add onion, carrot, celery and mushrooms, sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes.
- Tie the thyme and rosemary with kitchen twine, then add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add broth and water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, about 5 hours. Turn the meat every hour or so.
- Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.
- Note: Beef improves in flavor if made 2 to 3 days ahead of serving time. Cool completely in sauce, uncovered, then refrigerate in sauce, covered. Remove some of the fat from the surface. Reheat, covered, in a preheated 350°F oven until hot, 25 to 30 minutes, then slice meat.
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RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>