Rich Red Wine Braised Beef

Name: Rich Red Wine Braised Beef
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 7 servings
Cuisine: European
Ingredients: 3 pound beef chuck roast (cut into 1 1/2-inch cubes); 2 tablespoon olive oil; 1.5 teaspoon salt (divided); 0.5 teaspoon black pepper; 1 yellow onion (medium, roughly chopped); 3 carrots (peeled and roughly chopped); 2 celery stalks (roughly chopped); 3 clove garlic (minced); 2 tablespoon all-purpose flour; 1.5 cup dry red wine; 3 cup beef broth; 1 fresh rosemary; 1 bay leaf; 2.5 pound russet potatoes (peeled and quartered); 0.5 cup milk; 4 tablespoon butter

Fork-tender beef braised slowly in a robust red wine sauce with root vegetables, creating a deeply flavored and comforting meal served with creamy mashed potatoes.

Prep: 25 min
Cook: 3 hr
Total: 3 hr 25 min
Servings: 7
Cuisine: European
Difficulty: Medium
Cost: $6.64/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

3 pound beef chuck roast (cut into 1 1/2-inch cubes)
2 tablespoon olive oil
1.5 teaspoon salt (divided)
0.5 teaspoon black pepper
1 yellow onion (medium, roughly chopped)
3 carrots (peeled and roughly chopped)
2 celery stalks (roughly chopped)
3 clove garlic (minced)
2 tablespoon all-purpose flour
1.5 cup dry red wine
3 cup beef broth
1 fresh rosemary
1 bay leaf
2.5 pound russet potatoes (peeled and quartered)
0.5 cup milk
4 tablespoon butter

Instructions

Pat the beef chuck roast dry and season evenly with 1 teaspoon of salt and the black pepper. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per side. Remove the beef and set aside.
Add the yellow onion, carrots, and celery to the Dutch oven, scraping up any browned bits from the bottom. Cook until softened, about 8-10 minutes. Stir in the minced garlic and cook for 1 minute more.
Sprinkle the flour over the vegetables and stir for 2 minutes to create a roux. Gradually pour in the dry red wine, stirring constantly to avoid lumps. Bring to a simmer, scraping the bottom of the pot to deglaze.
Return the beef to the pot. Add the beef broth, fresh rosemary sprig, bay leaf, and remaining 1/2 teaspoon of salt. Bring to a gentle simmer. Cover the Dutch oven and transfer it to a preheated oven at 325°F. Braise for 2 1/2 to 3 hours, or until the beef is fork-tender.
About 30 minutes before the beef is done, place the quartered russet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender. Drain well.
Add the milk and butter to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
Once the beef is tender, remove the rosemary sprig and bay leaf. Shred the beef directly in the pot using two forks or serve the cubes whole with the sauce. Serve the braised beef and sauce over the mashed potatoes.

Notes

This dish improves with time, making it excellent for leftovers. You can thicken the sauce further by simmering on the stovetop after removing the beef if desired.

Nutrition (per serving)

Calories: 610
Protein: 45.8 g
Carbohydrates: 44.5 g
Fat: 28.5 g
Fiber: 6.8 g
Sodium: 780 mg
Saturated Fat: 12.2 g
Sugar: 5.1 g
Cholesterol: 125 mg