Red Wine Braised Beef -

Red Wine Braised Beef

This red wine braised beef is the ultimate cold weather comfort food. A tender, fall-apart chuck roast slow-braised in red wine with pearl onions, carrots, and fresh herbs until the sauce is rich and deeply flavored.

Course Main Dish

Cuisine American

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings servings

Calories 180kcal

Author Ann Otis

Ingredients

3 1/2 pounds boneless beef chuck roast
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons extra virgin olive oil
1 pound frozen pearl onions (or fresh, peeled pearl onions)*
4 medium carrots cut into 2-inch pieces
4 cloves garlic minced
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef broth
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh parsley for garnish

Instructions

Preheat the oven to 325 degrees F. Place an oven rack on the lower third shelf.
Pat the chuck roast dry with paper towels. Season all sides with the salt and pepper, then lightly dust with some of the flour.
Heat the olive oil in a large dutch oven set over medium-high heat. Sear the roast until browned on all sides, about 4-5 minutes per side. Transfer to a plate. Lower the heat to medium.
Add the pearl onions and carrots to the pot. Cook, stirring occasionally, until lightly browned, about 5 minutes.
Stir in the garlic, tomato paste, and remaining flour. Cook for 1 minute, stirring constantly.
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
Stir in the beef broth, rosemary, thyme, bay leaves, and Worcestershire sauce.
Return the roast to the pot, nestling it into the liquid. The liquid should come about halfway up the sides of the meat.
Cover and transfer to the oven. Cook until the beef is fork-tender and easily shreds, about 3-3 1/2 hours.
Transfer the roast to a serving platter and tent loosely with foil until ready to serve. Discard the herb stems and bay leaves.
Place the dutch oven over medium heat and simmer the sauce for 5-10 minutes to thicken slightly.
Slice or shred the beef and serve with the carrots, pearl onions, and sauce spooned over the top. Garnish with the parsley before serving.

Video

Notes

*Peeling fresh pearl onions: If you choose to use fresh pearl onions instead of the frozen ones that are already peeled, score a shallow X at the root end of each onion, then blanch in boiling water for 30 seconds and transfer immediately to ice water. The skins will slip right off with almost no effort.

Storage Tips

Refrigerator: Let the red wine braised beef cool completely before transferring to an airtight container with the sauce and vegetables. It keeps well in the fridge for up to 3-4 days.

To reheat: Reheat gently in a covered pot over low heat with a splash of beef broth if the sauce has thickened too much. The microwave works in a pinch - cover loosely and heat in short bursts, stirring in between.

Freezer: This red wine braised beef freezes beautifully for up to 3 months. Let it cool completely, then transfer to freezer-safe containers with the sauce. Thaw overnight in the fridge and reheat gently on the stovetop.

Nutrition