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Braised Beef With Red Wine And Rosemary


6 people


1 hr 45 mins


Easy Braised Beef With Red Wine And Rosemary recipe brings a hearty meal to the table with fall-apart tender beef and flavorful sauce.


– 2.5 lb 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

Step 1

– 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.

Step 2

– 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.

Step 3

– 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.

Step 4

– 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.

Thick Brush Stroke



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