Chef's Selection
Beef Braised In Red Wine
45 min 445 kcal8 servings
Nutrition per serving
Protein
35g
Carbs
5g
Fats
27g
Fiber
N/A
Ingredients14 items
0.25 pound bacon
3 lb beef chuck roast
1 medium carrot
2 rib celery
2 cups full-bodied wine
4 garlic cloves
1 tablespoon olive oil
1 medium onion
0.5 teaspoon pepper
2 sprigs rosemary
1 teaspoon salt
4 sprigs thyme
3 teaspoons tomato paste
0.25 cup water
✨ Editor's Note
Classic comfort food reserved for special occasions. Favorites of many including me!
— Matt, Chef at RecipeOK
Preparation Steps
1
Put oven rack in the middle and preheat oven to 325
2
Heat oil in a large dutch oven until hot but not smoking. Meanwhile, pat meat dry and season with salt and pepper. Brown meat on both sides for about 10 minutes total. ( if the bottom of your pan starts to scorch turn down the heat some).
3
Remove meat from pan and let rest on a plate.
4
Add bacon to pan and saute until browned.
5
Add the veggies and cook until they are softened and golden brown.
6
Add garlic, thyme, rosemary and saute for 1 minute. Then add tomato paste and stir in and cook for 1 minute.
7
Add wine and boil until liquid is reduced by half.
8
Add water to the pan and bring to a simmer. Return meat and any juices to the pan. Cover the pot with the lid and transfer to the oven.Cook for 2 1/2 to 3 hours or until meat is very tender.
9
Remove from pan and slice across the grain.
10
Serve on top of potatoes or grits and top with sauce from pan.
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