**Red Wine Braised Beef** is a rich, tender, and flavorful dish where beef is slow-cooked in a savory red wine sauce with aromatics until it’s fall-apart tender. Perfect for a cozy dinner!
### **Ingredients** (Serves 4-6):
- **2.5–3 lbs (1.2–1.4 kg) beef chuck roast** (or brisket, short ribs), cut into large chunks
- **2 tbsp olive oil**
- **1 large onion**, chopped
- **2 carrots**, chopped
- **2 celery stalks**, chopped
- **4 garlic cloves**, minced
- **2 tbsp tomato paste**
- **2 cups (480ml) dry red wine** (Cabernet Sauvignon, Merlot, or Pinot Noir)
- **2 cups (480ml) beef broth**
- **2 sprigs fresh rosemary** (or 1 tsp dried)
- **3 sprigs fresh thyme** (or 1 tsp dried)
- **2 bay leaves**
- **1 tbsp Worcestershire sauce** (optional)
- **Salt & black pepper** to taste
- **1 tbsp flour** (optional, for thickening)
### **Instructions**:
1. **Prep the Beef**:
- Pat beef dry and season generously with **salt & pepper**.
- Heat **olive oil** in a large Dutch oven or heavy pot over **medium-high heat**.
- Sear beef in batches until **deeply browned** on all sides (3–4 mins per side). Remove and set aside.
2. **Sauté Aromatics**:
- In the same pot, add **onion, carrots, and celery**. Cook until softened (~5 mins).
- Add **garlic** and **tomato paste**, stirring for 1 min until fragrant.
3. **Deglaze & Braise**:
- Pour in **red wine**, scraping up browned bits. Simmer **5 mins** to reduce slightly.
- Add **beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves**.
- Return beef to the pot, ensuring it’s mostly submerged.
4. **Slow Cook**:
- **Oven method**: Cover and braise at **325°F (160°C)** for **2.5–3 hours** until fork-tender.
- **Stovetop method**: Simmer on **low heat**, covered, for **2.5–3 hours**, stirring occasionally.
5. **Thicken & Serve**:
- Remove beef and shred or keep whole.
- Optional: Skim excess fat, then simmer sauce to reduce. For a thicker sauce, mix **1 tbsp flour** with 2 tbsp sauce, then stir back in.
- Adjust **salt & pepper** to taste.
6. **Garnish & Enjoy**:
- Serve over **mashed potatoes, polenta, or buttered noodles**.
- Garnish with **fresh parsley** and a drizzle of sauce.
### **Tips**:
- **Best cuts**: Chuck, short ribs, or brisket (fatty cuts = more flavor).
- **Wine choice**: Use a dry, drinkable red (avoid cooking wine).
- **Make ahead**: Tastes even better the next day! Reheat gently.
This **Red Wine Braised Beef** is melt-in-your-mouth delicious with deep, savory flavors. Perfect for special occasions or a comforting weekend meal! 🍷🔥