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Red Wine Braised Beef

Red Wine Braised Beef

Red wine-braised beef is the ultimate comfort food--tender beef cooked low and slow served over creamy mashed potatoes.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Resting Time 45 minutes
Total Time 4 hours 30 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 550 kcal

Equipment

  • braiser
  • Dutch oven

Ingredients
  

Beef

  • 4 lbs beef chuck roast cut into large (3-4") pieces
  • 2 tablespoons neutral oil
  • 1 large 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 Fresh thyme sprigs
  • 2 fresh bay leaves
  • Kosher salt
  • Freshly ground black pepper
  • 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 over medium-high shimmering. 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. The meat should sit just above the liquid line. For a good braise, you don't want it fully immersed in the liquid. 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

This dish pairs well with creamy mashed potatoes and is best served after allowing the beef to rest in the juices.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 40gProtein: 45gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 6gVitamin A: 300IUVitamin C: 10mgCalcium: 40mgIron: 4mg
Keyword beef recipes, braised beef, comfort food, Red Wine Braised Beef, slow cooking
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