Beef Braised In Red Wine Recipe

Name: Beef Braised In Red Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 (3- to 3 1/2-pound) boneless beef chuck roast; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 pound sliced pancetta, finely chopped; 1 medium onion, finely chopped; 1 medium carrot, finely chopped; 2 celery ribs, finely chopped; 4 garlic cloves, thinly sliced; 4 (4- to 6-inch) sprigs fresh thyme; 2 (6- to 8-inch) sprigs fresh rosemary; 2 tablespoons tomato paste; 2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Cotes du Rhone; 2 cups water; Accompaniment:; ; a 4- to 5-qt heavy ovenproof pot with lid

Servings: persons

2 tablespoons olive oil
1 (3- to 3 1/2-pound) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/4 pound sliced pancetta, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 (4- to 6-inch) sprigs fresh thyme
2 (6- to 8-inch) sprigs fresh rosemary
2 tablespoons tomato paste
2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Cotes du Rhone
2 cups water
Accompaniment:
</epi:recipelink>
a 4- to 5-qt heavy ovenproof pot with lid

1
Put oven rack in middle position and preheat oven to 325u00b0F.
2
Heat oil in pot over moderately high heat until hot but not smoking.
3
Meanwhile, pat meat dry and sprinkle with salt and pepper.
4
Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
5
Add pancetta to oil in pot and saute over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and saute, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and saute, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
6
Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 (3- to 3 1/2-pound) boneless beef chuck roast, 1 teaspoon salt, 1/2 teaspoon black pepper, and more.

Yes, Beef Braised In Red Wine 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.

Beef Braised In Red Wine

How did you like this recipe?

Frequently Asked Questions