Fall apart tender Red Wine Braised Beef is the ultimate in comfort food and great for entertaining.
This is a take on the Italian classic Beef in Barolo. But frankly, you are lucky to find a Barolo under $50 in Canada. And believe me – after 3 hours of braising in the oven you won’t know if it is Barolo, Chianti or any other robust red wine.
Surprisingly – the sauce/gravy is not even reddish when it’s done. It looks the same as any other rich brown gravy. But – there is a depth of flavour that makes it worth pouring a bottle of red wine in that pot!
I would say you can use any robust, dry red wine for this purpose. And, at the risk of sounding like a broke record, you will get a harmonious marriage of flavours if you use a similar wine in the stew as you serve at the table.
What Wine Should I Use for Red Wine Braised Beef?
The rule of thumb here is full bodied and robust so here are a few suggestions so you don’t break the bank filling the pot and your glass! And the cardinal rule is – DON’T COOK WITH ANY WINE YOU WOULD NOT BE WILLING TO DRINK.
Valpolicella in the pot and serving a Ripasso or Amarone at the table. (Same blend of grapes with different weights/aging).
A Nebbiolo wine in the pot and serve a Barolo at the table.
A Sangiovese wine in the pot and a Chianti at the table. Or a cheaper Chianti in the pot and a more refined Chianti at the table.
A Rosso di Montalcino in the pot and a Rosso di Montalcino at the table or a Brunello if you want to get really fancy.
You could pick a combination of any red wine such as Primitivo, Negro Amaro, Negro D’Avola and get a cheaper one for the pot and a more expensive one for the table.
That can apply to a Merlot, Cabernet Sauvignon, Tempranillo.
GSM blend from Southern France- Languedoc, Corbières or Rousillon or a Portguese red blend would also work. These are often so reasonable and good value you could use the samein the pot as in the glass.
Another nice thing about this dish is that by the time the wine reduces and you blend the roasting juices and vegetables together you have a nice thick ‘gravy’. No extra steps to reduce it or thicken it required. And you have a very robust sauce!
What to Serve with Red Wine Braised Beef?
Tradition suggests baby or mashed potatoes to soak up all that delicious gravy. I made these Garlic Parmesan Potatoes and roasted carrots and they were delicious with the dish.
A risotto would also be a nice substantial side and a touch of parmesan in the risotto would be a nice complement.
- 2 1/2 lbs beef roast or stewing beef boneless chuck roast or bottom round
- 4 Tbsps olive oil
- 2 cloves garlic crushed
- 4 shallots thinly sliced
- 1 large carrot diced
- 1 tsp fresh rosemary, minced or 1/2 tsp dried
- 1 tsp fresh oregano, minced or 1/2 tsp dried
- 750 ml robust, dry red wine 27 oz
- salt and pepper for seasoning
- 2 celery stalks cut in to 1" chunks
- Heat oil in a non-stick dutch oven over medium high heat. Sprinkle the meat with salt and pepper. Brown the meat all over about 4 minutes per side.
- Remove meat to a platter. Add the garic, shallots rosemary, oregano, celery and carrots to the dutch oven. Sauté, stirring 5 minutes.
- Add the meat back to the Dutch oven on top of the vegetables. Add the wine and bring to a boil. Reduce the heat and simmer, covered for 2 hours.
- Transfer the meat from the Dutch oven to a serving platter. Tent with foil to keep warm.
- Blend the vegetables and sauce remaining in the Dutch oven until liquified. Season with salt and pepper to taste.
- If using a roast, slice the roast, drizzle with sauce and serve the remaining sauce on the side.If using stewing beef, add the sauce to the beef and stir to combine.
- Serve with potatoes or rice.