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Hearty Braised Beef with Red Wine and Vegetables Recipe

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4.1 from 59 reviews

  • Author: Diane
  • Total Time: 2 hrs 35 mins
  • Yield: 8 servings

Description

This braised beef is an elevated version of a homestyle pot roast, packed with hearty and earthy flavors. Perfectly browned and slow-cooked until tender, it pairs wonderfully with mashed potatoes, buttery noodles, or crusty bread, making it a comforting and satisfying meal for any occasion.

Ingredients

Beef and Seasoning

  • 3 ½ pounds boneless beef chuck roast
  • 5 teaspoons kosher salt, divided
  • 2 ½ teaspoons freshly ground black pepper, divided
  • 2 teaspoons garlic powder

Cooking Fats

  • 4 teaspoons olive oil
  • 2 tablespoons butter

Vegetables & Aromatics

  • 1 medium onion, chopped
  • 1 pound cremini mushrooms, halved
  • 3 medium carrots, cut into 2 inch pieces
  • 1 head garlic, cut in half lengthwise

Liquids & Herbs

  • 1 cup red wine
  • 3 sprigs thyme
  • 2 bay leaves
  • 2 teaspoons Worcestershire sauce
  • 2 cups beef broth, or more as needed

Finishing

  • 2 tablespoons chopped fresh parsley

Instructions

  1. Prep Ingredients: Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). This ensures everything is ready to go for a smooth cooking process.
  2. Season Beef: Evenly season the beef chuck roast on all sides with 3 1/2 teaspoons kosher salt, 2 teaspoons freshly ground black pepper, and 2 teaspoons garlic powder to infuse flavor into the meat.
  3. Brown the Beef: Heat 4 teaspoons olive oil in a large skillet over high heat. Add the beef and reduce the heat to medium-high. Cook undisturbed until a golden brown crust forms, about 4 minutes, then flip and brown all sides. This deepens the beef’s flavor. Remove meat and set aside.
  4. Sauté Vegetables: In the same skillet, add 2 tablespoons butter to the drippings over medium-high heat. Once melted, add chopped onion, cremini mushrooms, and carrots. Cook for 5 minutes, stirring frequently and scraping up browned bits to enhance flavor. Add halved garlic head and cook for an additional minute.
  5. Deglaze and Combine: Pour in 1 cup red wine and scrape the pan to release any remaining browned bits. Return the browned beef along with its juices to the skillet. Add 3 sprigs thyme, 2 bay leaves, and 2 teaspoons Worcestershire sauce for aroma and depth.
  6. Add Broth and Simmer: Pour in beef broth until it covers about two-thirds of the beef. Do not fully submerge. Bring the mixture to a simmer on the stove.
  7. Braise in Oven: Cover the skillet or transfer to a covered oven-safe dish, then place in the preheated oven. Cook for 2 to 2 ½ hours, or until the beef is very tender and easy to shred with a fork.
  8. Serve: Remove the bay leaves and thyme sprigs. Sprinkle with 2 tablespoons chopped fresh parsley for freshness and serve the braised beef hot with your choice of sides such as mashed potatoes or crusty bread.

Notes

  • Use a heavy-bottomed oven-safe skillet or a Dutch oven for best braising results.
  • The red wine adds depth but can be substituted with extra beef broth if preferred.
  • Adjust salt according to your taste and the saltiness of your broth.
  • For a thicker sauce, reduce the braising liquid on the stovetop after cooking.
  • Rest the beef for 10 minutes before slicing or pulling apart to retain juices.
  • Prep Time: 10 mins
  • Cook Time: 2 hrs 25 mins
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/hearty-braised-beef-with-red-wine-and-vegetables-recipe/