Braised Beef With Red Wine And Rosemary
Easy Braised Beef With Red Wine And Rosemary recipe brings a hearty meal to the table with fall-apart tender beef and flavorful sauce. It's rich and incredibly delicious when served with hot rice, noodle or mashed potatoes.
Servings: 6 people
Ingredients
- 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
Instructions
- Pat the beef dry with kitchen towels and season with salt and ground black pepper. Toss the beef in all-purpose flour, shaking off any excess. Set aside.
- Melt the butter in a heavy-bottomed pot (or Dutch oven) over medium-high heat. Add the beef cubes in a single layer and allow them 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, then add the onion, garlic, rosemary, thyme, and bay leaves. Stir constantly for 2 to 3 minutes until aromatic. Add the tomato paste and diced tomatoes, and give it a quick stir.
- Add the dry red wine, beef broth, brown sugar, and soy sauce, and 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 the herb stems and serve immediately.
Notes
Recipe Source: The Seasoned Mom
- 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.
Nutrition
Calories: 482kcal | Carbohydrates: 13g | Protein: 39g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 516mg | Potassium: 854mg | Fiber: 1g | Sugar: 5g | Vitamin A: 573IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 5mg