Red Wine Braised Beef
A hearty and delicious dish featuring tender beef braised in red wine, perfect for family gatherings.
Equipment
- Large braiser or dutch oven
Ingredients
Beef and Vegetables
- 4 lbs beef chuck roast cut into large (3-4") pieces
- 2 tablespoons neutral oil
- 1 medium yellow onion chopped
- 2 large leeks white and light green parts only, rinsed and sliced
- 4 cloves garlic peeled and thinly sliced
- 3 large carrots peeled and chopped
- 2 cups red wine like merlot or cabernet sauvignon
- 2 cups beef stock homemade is preferable
- 4-5 sprigs Fresh thyme
- 2 fresh bay leaves
- Kosher salt to taste
- Freshly ground black pepper to taste
- Fresh minced chives for serving
- Mashed potatoes for serving
Instructions
Cooking Steps
- Preheat an oven to 350 degrees F. Pat the beef very dry using a paper towel and generously season on all sides with salt and pepper.
- In a large braiser or dutch oven, heat oil until shimmering over medium-high. Brown meat on all sides until deeply golden brown, 3-4 minutes per side. Transfer to a plate.
- Reduce heat to medium-low and add onions, leeks, and garlic. Saute until onions and leeks are just tender, about 5 minutes.
- Add the wine and stock and bring to a simmer. Season lightly with salt and pepper. Return the meat to the pan and nestle in the carrots, thyme sprigs, and bay leaves. Cover and transfer to the oven for 2 ½ hours. Remove lid and cook for another 30-45 minutes, until the beef is fork-tender.
- Remove from the oven and skim off the layer of fat on top and discard. Cover and rest the beef in the juices for at least 45 minutes. Gently re-warm on the stove before serving.
Notes
Homemade beef stock is preferable for richer flavor. Adjust seasoning as needed throughout the cooking process.
Nutrition
Serving: 6ozCalories: 773kcalCarbohydrates: 13gProtein: 85gFat: 27gCholesterol: 286mgSodium: 219mgFiber: 2gSugar: 4g
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