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5 Secrets to 20 Minute Dinners!
Tips, tricks, and recipes for dinner in a hurry!
Braised Beef With Red Wine And Rosemary Recipe
Braised beef with red wine and rosemary is one of the best comfort foods to enjoy during chilly days or really any season. The beef stew is slow-cooked with red wine, tomatoes and a handful of herbs until it is fall-apart tender. It’s rich, delicious and irresistible that every bite is bursting with deep flavors.
Why This Recipe Works
This easy one-pot braised beef is a fail-proof and effortless recipe to make at home. Gather all the ingredients from your kitchen pantry and cook them followed by this recipe. Trust me, the final dish is surely worth the time.
This recipe is perfect served as a main dish or a side. You may enjoy this rich, saucy braised beef with hot steamed rice, garlic noodles or drizzle down from creamy mashed potatoes.
It’s a freezer-friendly recipe that you may always prepare in advance. Reheat the dish over low heat and serve it for a quick dinner to fit your busy schedule.
Ingredients For Braised Beef With Red Wine And Rosemary
This ultimate braised beef with red wine and rosemary recipe calls for a few ingredients below.
- Chuck roast beef
- Salt
- Ground black pepper
- All-purpose flour
- Unsalted butter
- Olive oil
- Red onion
- Garlic
- Fresh rosemary
- Fresh thyme
- Dried Bay leaves
- Tomato paste
- Tomatoes
- Dry red wine
- Beef broth
- Brown sugar
- Soy sauce
Chuck roast is always the No. 1 choice when we need to cook braised beef, it’s budget-friendly and easy to find at your local grocery store. You may also use beef brisket or short ribs with a perfect proportion of fat and lean meat.
A handful of herbs brings a ton of aroma to the dish, and it is fine to use either fresh or dried ones. You may substitute the fresh rosemary and thyme with 1/4 teaspoon of the dried herbs.
How To Make Braised Beef With Red Wine And Rosemary?
This mouthwatering braised beef with red wine and rosemary recipe is easy to prepare, and the taste is always delicious.
First, coat the beef evenly with all-purpose flour. Sear the beef in a heavy-bottomed pot until nicely browned. Place on a plate and side aside.
In the same pot, heat olive oil over medium-high heat. Add onion, garlic, rosemary, thyme and bay leaves, give a quick stir until aromatic. Add tomato paste and diced tomatoes. Stir well. Then, add in dry red wine, beef broth, brown sugar and soy sauce while stirring.
Next, return the beef to the pot. Turn the heat down to medium-low and simmer for 1 to 1.5 hours, or until the meat is fall-apart tender and the sauce becomes rich and thick.
Remove herbs stems and serve immediately.
Cooking Tips
- Do Not chop the beef into large chunks. Cut the beef into about 2″ cubes to minimize the cooking time so that you won’t wait too long to get a good tenderness.
- To ensure the beef is cooked tender and juicy from the inside, we need to coat the beef with flour and sear it until nicely browned before cooking it with other ingredients.
- Pick a dry red wine for this recipe, such as Burgundy, Cabernet Sauvignon, Pinot Noir, or anything but not a sweet wine.
- Generously, give this dish a long time to simmer, so that the beef comes out tender and absorbs all the flavors from the sauce.
Frequently Asked Questions
How to store braised beef with red wine and rosemary?
Keep the leftover braised beef in an airtight container and refrigerate for up to 5 days or store in the freezer for up to 3 months.
Can I cook braised beef in an instant pot?
Yes, you may follow the recipe and cook the braised beef with an instant pot. Coat the beef with all-purpose flour and sear to brown. Then, add the rest of the ingredients all at once in the pot. Cook for 1 hour or until the meat is tender.
How Many Calories Per Serving?
This recipe has 499 calories per serving.
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Braised Beef With Red Wine And Rosemary
Ingredients
- 2.5 lb (1250 grams) boneless chuck roast beef (cut into 2" cubes)
- salt (to taste)
- ground black pepper (to taste)
- 1/4 cup all-purpose flour
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 red onion (sliced)
- 2 cloves garlic (minced)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 4 pieces dried bay leaves
- 2. tablespoons tomato paste
- 2 tomatoes (diced)
- 1 1/2 cups dry red wine
- 1 cup beef broth
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
Instructions
- Pat dry beef with kitchen towels and season with salt and ground black pepper. Toss the beef in all-purpose flour and shake off excess flour. Set aside.
- Melt the butter in a heavy-bottom pot (or dutch oven) over medium-high heat. Add beef cubes in one even layer and allow to sear for 1 to 2 minutes on each side until nicely browned. Working in batches, if necessary. Transfer to a plate and set aside.
- Heat olive oil in the pot, add onion, garlic, rosemary, thyme and bay leaves, constantly stir for 2 to 3 minutes until aromatic. Add tomato paste and diced tomatoes. Give it a quick stir.
- Add dry red wine, beef broth, brown sugar and soy sauce, stir well. Then, return the beef to the pot. Turn the heat down to medium-low and simmer for 1 to 1.5 hours, or until the meat is fork-tender. Remove herbs stems and serve immediately.
Notes
- Do Not chop the beef into large chunks. Cut the beef into about 2" cubes to minimize the cooking time so that you won't wait for too long to get a fall-apart tenderness.
- To ensure the beef is cooked tender and juicy from the inside, we need to coat the beef with flour and sear it until nicely browned before cooking it with other ingredients.
- Pick a dry red wine for this recipe, such as Burgundy, Cabernet Sauvignon, Pinot Noir, or anything but not a sweet wine.
- Generously give this dish a long time for simmering, so that the beef comes out tender and absorbs all the flavors from the sauce.
Is it simmered covered?
Yes, do simmer it with the cover on, or partially on. This way, it helps to retain more heat and the meat will be even more tender.
Can we use dried thyme and dried rosemary instead?
Hi Philip. Yes, you can substitute for dried thyme and rosemary, but be mindful to use only a little as dried herbs are much stronger than fresh.
Can l make this and serve it over polenta?
Yes, you can.
Made this the other day, and it was outstanding! Definitely a keeper.
Awesome!😊
It sounds wonderful with ingredients as stated. I am going to order the ingredients, minus rosemary-have plant- this afternoon.
Will make this weekend.
Thank you,
Cynthia
😊👍