Braised Beef with Red Wine and Herbs
Braised Beef with Red Wine and Herbs
Ingredients
For the Braised Beef
- 2 1/2 pounds beef chuck roast, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup all-purpose flour
For the Aromatics and Braising Liquid
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 3 cups beef broth
- 2 tablespoons tomato paste
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 bay leaves
Instructions
- 1
Pat the beef chuck roast pieces dry with paper towels. Season generously with kosher salt and freshly ground black pepper. Dredge the seasoned beef in the all-purpose flour, shaking off any excess.
⏱️ 10 min
- 2
Heat the olive oil in a large (6-quart or larger) Dutch oven or oven-safe pot over medium-high heat. Sear the floured beef in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove the seared beef to a plate and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the Dutch oven. Sauté, stirring occasionally, until the vegetables begin to soften, about 6-8 minutes. If the pot seems dry, add another splash of olive oil.
⏱️ 8 min
- 4
Add the minced garlic to the pot and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring the wine to a simmer and let it reduce slightly, about 3-5 minutes.
⏱️ 5 min
- 6
Stir in the beef broth and tomato paste until well combined. Add the fresh thyme sprigs, fresh rosemary sprigs, and bay leaves to the liquid. Bring the mixture to a gentle simmer.
⏱️ 2 min - 7
Return the seared beef pieces and any accumulated juices from the plate to the Dutch oven. Ensure the liquid mostly covers the beef. If not, add a little more beef broth.
⏱️ 1 min
- 8
Preheat your oven to 325°F. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 2 hours and 30 minutes, or until the beef is fork-tender and easily pulls apart.
⏱️ 150 min•🌡️ 325
- 9
Carefully remove the Dutch oven from the oven. Remove the beef from the pot and set aside. Discard the thyme, rosemary, and bay leaves. If desired, skim any excess fat from the surface of the sauce. For a thicker sauce, you can simmer it on the stovetop over medium heat until it reduces to your desired consistency.
⏱️ 5 min
- 10
Serve the braised beef hot with the rich sauce spooned over. This dish is excellent served with mashed potatoes, creamy polenta, or crusty bread.
Kitchen Tools
Nutrition Facts (per serving)
Braised Beef with Red Wine and Herbs
Ingredients
For the Braised Beef
- 2 1/2 pounds beef chuck roast, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup all-purpose flour
For the Aromatics and Braising Liquid
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 3 cups beef broth
- 2 tablespoons tomato paste
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 bay leaves
Instructions
- 1
Pat the beef chuck roast pieces dry with paper towels. Season generously with kosher salt and freshly ground black pepper. Dredge the seasoned beef in the all-purpose flour, shaking off any excess.
⏱️ 10 min - 2
Heat the olive oil in a large (6-quart or larger) Dutch oven or oven-safe pot over medium-high heat. Sear the floured beef in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove the seared beef to a plate and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the Dutch oven. Sauté, stirring occasionally, until the vegetables begin to soften, about 6-8 minutes. If the pot seems dry, add another splash of olive oil.
⏱️ 8 min - 4
Add the minced garlic to the pot and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min - 5
Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring the wine to a simmer and let it reduce slightly, about 3-5 minutes.
⏱️ 5 min - 6
Stir in the beef broth and tomato paste until well combined. Add the fresh thyme sprigs, fresh rosemary sprigs, and bay leaves to the liquid. Bring the mixture to a gentle simmer.
⏱️ 2 min - 7
Return the seared beef pieces and any accumulated juices from the plate to the Dutch oven. Ensure the liquid mostly covers the beef. If not, add a little more beef broth.
⏱️ 1 min - 8
Preheat your oven to 325°F. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 2 hours and 30 minutes, or until the beef is fork-tender and easily pulls apart.
⏱️ 150 min•🌡️ 325 - 9
Carefully remove the Dutch oven from the oven. Remove the beef from the pot and set aside. Discard the thyme, rosemary, and bay leaves. If desired, skim any excess fat from the surface of the sauce. For a thicker sauce, you can simmer it on the stovetop over medium heat until it reduces to your desired consistency.
⏱️ 5 min - 10
Serve the braised beef hot with the rich sauce spooned over. This dish is excellent served with mashed potatoes, creamy polenta, or crusty bread.