Aromatic Wine-Braised Beef Recipe

Name: Aromatic Wine-Braised Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons olive oil; 6 pounds boneless trimmed beef chuck, cut into 8 pieces; Sea salt and freshly ground pepper; 2 bottles dry red or white wine; 12 shallots, quartered; 4 carrots, quartered; 2 large onions, quartered; 1 large bunch of fresh parsley and several fresh bay leaves, tied together with string; 2 whole star anise; 1 teaspoon whole black peppercorns

Servings: persons

2 tablespoons unsalted butter
2 tablespoons olive oil
6 pounds boneless trimmed beef chuck, cut into 8 pieces
Sea salt and freshly ground pepper
2 bottles dry red or white wine
12 shallots, quartered
4 carrots, quartered
2 large onions, quartered
1 large bunch of fresh parsley and several fresh bay leaves, tied together with string
2 whole star anise
1 teaspoon whole black peppercorns

1
Preheat the oven to 300.
2
In a large enameled cast-iron casserole, melt the butter in the olive oil.
3
Add the meat in batches and brown it over moderately high heat, about 4 minutes per side.
4
Transfer the meat as it's browned to a platter and immediately season it generously with salt and pepper.
5
Add 1/2 cup of the wine to the casserole and use a metal spatula to scrape up any browned bits from the bottom.
6
Return all the meat to the casserole and add the shallots, carrots, onions, herb bundle, star anise, peppercorns and remaining wine.
7
Cover with a sheet of buttered wax paper and a lid and bring the wine to a boil.
8
Transfer the casserole to the oven and braise the beef for about 3 hours, or until very tender.
9
Remove from the oven and transfer the meat to a platter.
10
Strain the cooking juices, pressing on the solids; discard the solids.
11
Rinse out the casserole and return the cooking juices to it.
12
Skim off the fat.
13
Simmer the cooking juices over moderately high heat until reduced by about one-third, about 10 minutes.
14
Return the meat to the casserole and simmer over low heat until heated through, about 10 minutes.
15
Season with salt and pepper.
16
Serve the meat with the cooking juices in rimmed plates.

1888

kcal

Calories

129

Fat

Carbs

179

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 tablespoons olive oil, 6 pounds boneless trimmed beef chuck, cut into 8 pieces, Sea salt and freshly ground pepper, and more.

Yes, Aromatic Wine-Braised Beef falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aromatic Wine-Braised Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions