Imagine a dish that fills your kitchen with the tantalizing aroma of slow-cooked beef, rich red wine, and fragrant rosemary—a dish that promises warmth and comfort with every bite. Welcome to your new favorite recipe: Braised Beef with Red Wine and Rosemary! This classic French dish transforms a humble beef chuck roast into a tender, melt-in-your-mouth masterpiece that’s perfect for cozy family dinners or impressing guests at your next gathering. With just a few simple ingredients and a little patience, you can create a culinary delight that rivals any fine dining experience. Ready to elevate your cooking game? Let’s dive into the recipe!
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 3 lbs beef chuck roast
- 1 bottle red wine
- 2 cups beef broth
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the onion and mince the garlic. Set them aside for later use.
- Season the beef chuck roast generously with salt and pepper on all sides. This will enhance the flavor of the meat as it cooks.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the beef chuck roast to the pot.
- Sear the beef for about 4-5 minutes on each side, or until it develops a rich, brown crust. This step is crucial for building flavor.
- Once the beef is browned, remove it from the pot and set it aside on a plate. In the same pot, add the chopped onion and cook for about 3-4 minutes, stirring occasionally, until the onion is translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, being careful not to let it burn.
- Pour in the entire bottle of red wine, scraping the bottom of the pot with a wooden spoon to deglaze it and release any browned bits. This will add depth to your sauce.
- Bring the wine to a simmer and let it reduce by about half, which should take around 10-15 minutes.
- Once the wine has reduced, return the seared beef chuck roast to the pot. Add the beef broth and the fresh rosemary sprigs.
- Ensure the liquid covers at least half of the beef. If necessary, add more beef broth or water to achieve this.
- Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and let it braise for about 2 hours, turning the beef occasionally.
- After 2 hours, check the tenderness of the beef. It should be fork-tender and easily shred apart. If it’s not quite there, continue braising for an additional 30 minutes.
- Once the beef is tender, remove it from the pot and place it on a cutting board. Let it rest for a few minutes before slicing or shredding.
- Meanwhile, if desired, you can strain the braising liquid to remove the solids and return it to the pot. Simmer it for a few more minutes to thicken the sauce.
- Serve the braised beef with the reduced sauce drizzled over the top. Pair it with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
- Garnish with additional fresh rosemary if desired, and enjoy your hearty and flavorful Braised Beef with Red Wine and Rosemary!
Tips
- Choose the Right Cut: For the best results, select a well-marbled beef chuck roast. The fat will render during cooking, keeping the meat juicy and flavorful.
- Sear for Flavor: Don’t skip the searing step! Browning the beef creates a rich crust that enhances the overall flavor of the dish.
- Use Quality Wine: Since the wine is a key ingredient, choose a good-quality red wine that you would enjoy drinking. A full-bodied wine like Cabernet Sauvignon or Merlot works beautifully.
- Don’t Rush the Braise: Allow the beef to braise low and slow. This slow cooking process is what makes the meat tender and infuses it with flavor.
- Check for Tenderness: After the initial braising time, check the beef for tenderness. If it’s not fork-tender yet, give it more time to cook. The goal is to have it shred easily.
- Enhance the Sauce: If you prefer a thicker sauce, strain the braising liquid and simmer it until it reduces to your desired consistency. This will intensify the flavors.
- Perfect Pairings: Serve your braised beef with creamy mashed potatoes, buttery polenta, or crusty bread to soak up the delicious sauce. A side of roasted vegetables adds a nice touch!
- Garnish for Presentation: A sprinkle of fresh rosemary not only adds color but also enhances the aromatic experience of the dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 55g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 160mg
