Red Wine Braised Beef
- ashleywallisa
- May 7
- 1 min read
I felt it was only fitting that my first recipe on Sunday Braise should be a braised dish. It may be getting warmer out, but is there really ever a bad time for warm comfort food? Well, maybe once it hits 90 degrees.
Whether it is 90 degrees or -10 degrees, you know that you can always turn to God for comfort. He is "the Father of compassion and the God of all comfort, who comforts us in all our troubles, so that we can comfort those in any trouble with the comfort we ourselves receive from God," (2 Corinthians 1:3-4). God loves us as we are His children. He wants to comfort us. We get to have this direct relationship with Him because He sent His son, Jesus, to Earth to live as a human and die a sacrificial death in our place for our sins. Jesus who was fully God and fully man suffered a horrific death so that we could go directly to God the Father for comfort. "For just as we share abundantly in the sufferings of Christ, so also our comfort abounds through Christ," (2 Corinthians 1:5).
Tender, fall-apart beef. A luscious red wine sauce. Mashed potatoes. Crispy parmesan brussels sprouts. Comfort food at its finest. Need I say more?
(I'll be sharing my mashed potato and brussels sprout recipes soon!)
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Preheat the oven to 350 degrees.
Cut beef into 3 inch pieces. Season the beef with salt and black pepper. Heat olive oil in a dutch oven or other oven safe pan over high heat and sear the beef for 2 minutes per side until it fully browned. Remove the beef from the pan.
2
Add diced onion to the pan. Sauté until softened about 8 minutes. Add the diced carrot and cook another 3-5 minutes more.
3
Add minced garlic and tomato paste and cook for about 3 minutes.
Stir in red wine. Bring to boil and let simmer to reduce by half, about 15 minutes.
4
Stir in 3 cups of beef broth.
Then add the meat back to the pot along with the oregano and time.
Add bay leaves on top and cover with lid.
5
Cook for 2.5-3 hours or until the beef is tender.
6
Remove the beef and set aside covered in foil.
Strain the sauce under a bowl and discard the vegetables.
Add the sauce back to the pan and simmer until it thickens (if needed, add a slurry of 1 tbsp of cornstarch to 2 tbsp of water to the sauce and cook for a couple of minutes).
7
Serve braised beef over mashed potatoes and pour the red wine sauce over the beef.
ENJOY!
Instructions
2.5-3lb chuck roast
salt and pepper to taste
2 tbsp olive oil
3 cups beef broth
1 tbsp dry thyme
1 tbsp dry oregano
2 bay leaves
3 diced carrots
1 diced yellow onion
3 tbsp minced garlic
2 tbsp tomato paste
2 cups dry red wine
Red Wine Braised Beef
Red Wine Braised Beef
Ashley W.
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Braised in a rich red wine sauce, this tender beef is ultimate comfort food.
Servings :
4 Servings
Calories:
-
Prep Time
20 mins
Cooking Time
3 hrs
-
-
Total Time
3 hour 20 mins
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