Red Wine Braised Beef

5 from 1 vote

A rich, traditional and easy meal. Simmer your beef in wine and broth. Pureeing the broth and vegetables makes a rich, flavourful sauce. Serve over noodles or with potatoes to catch all that sauce.

Prep Time15

Cook Time2 30

Total Time2 45

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 470kcal

Author: Carolyn Hetke

Ingredients

2 ½ lbs beef roast or stewing beef can substitute 2" cubed boneless chuck roast or bottom round
4 Tbsps olive oil
2 cloves garlic crushed
4 shallots thinly sliced
1 large carrot diced
1 teaspoon fresh rosemary, minced or ½ teaspoon dried
1 teaspoon fresh oregano, minced or ½ teaspoon dried
750 ml robust, dry red wine 27 oz
salt and pepper for seasoning
2 celery stalks cut in to 1" chunks

Instructions

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.
Add the sauce to the beef and stir to combine.
Serve with potatoes or rice.

Notes

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! The cardinal rule is - DON'T COOK WITH ANY WINE YOU WOULD NOT BE WILLING TO DRINK.

Consider:

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.

A GSM blend from Southern France- Languedoc, Corbières or Rousillon or a Portuguese red blend would also work. These are often so reasonable and good value that you could use the same in the pot as in the glass.

Nutrition