Red Wine Braised Beef
Red wine-braised beef is the ultimate comfort food--tender beef cooked low and low served over creamy mashed potatoes.
Equipment
- braiser
- Dutch Oven
Ingredients
Beef and Vegetables
- 4 lbs beef chuck roast cut into large (3-4" pieces)
- 2 tablespoons neutral oil
- 1 unit 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 leaves 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 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. Sauté 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.
Nutrition
Serving: 1servingCalories: 500kcalCarbohydrates: 20gProtein: 40gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 30mgIron: 5mg
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