Savory Beef Braised in Luscious Red Wine Recipe

Picture yourself sitting down to a delicious meal that makes you feel warm and satisfied from the inside out. Now imagine that the centerpiece of this meal is a tender, juicy cut of beef that has been slow-cooked to perfection in a rich, full-bodied red wine.

This is exactly what you can expect when you try out my recipe for Beef Braised in Red Wine. As a lover of cooking and food, I want to share with you one of my favorite recipes that never fails to impress.

I discovered this recipe during my travels in Italy where I had the pleasure of trying the traditional dish known as brasato al barolo, which is made using beef slow-cooked in Barolo wine – one of Italy’s most revered reds. My passion for wine and food inspired me to create my twist on this classic Italian dish by using Cabernet Sauvignon and creating an incredible sauce with a blend of spices and vegetables.

In this recipe, you will discover how to braise beef to perfection using full-flavored ingredients like mushrooms, onions, garlic, tomato sauce, and red wine. Once the beef has been slow-cooked for several hours until it’s fork-tender, it’s time to savor every bite.

In the following sections, I will guide you through each step of the recipe process and show you how to get the best results possible from your Beef Braised in Red Wine. So grab a glass of your favorite red wine (or better yet – use some for cooking!), sit back, and let’s dive in.

Why You’ll Love This Recipe

If you’re a meat lover, then this Beef Braised in Red Wine recipe will blow your mind. This hearty, full-bodied dish is perfect for any occasion, whether it’s a cozy night in or a fancy dinner party. Here are just a few reasons why you’ll fall in love with this recipe:

Firstly, the combination of beef and red wine creates an incredible flavor profile that will leave your taste buds wanting more. The wine infuses into the beef as it cooks and produces a rich, savory taste that is sure to impress your guests.

Secondly, this recipe is incredibly easy to make. With just a handful of ingredients and a few simple steps, you can have a gourmet meal on the table in no time. Plus, the braising method ensures that the beef is tender and juicy every time.

Thirdly, this recipe is highly customizable. You can add your own twist to it by adding different spices or vegetables to suit your personal taste preferences. It’s also versatile enough for several variations such as using beef chuck or beef shanks instead of boneless beef, making it perfect for experimentation.

Lastly, this dish has amazing health benefits because red wine contains resveratrol which has antioxidants that help protect the body from cellular damage caused by harmful molecules like free radicals. Plus, it’s packed with protein and essential nutrients so you know you’re doing both your stomach and body good.

All in all, with its deep flavor and easy preparation technique, this red-wine braised beef recipe will soon be one of your favorites. From its slowly roasted meat to its robust sauce infused with sweet tomato paste and dry red wine pairing with sides of steamed potatoes or over pasta – you’ll never go wrong with serving up wine-braised beef.

Ingredient List

Beef: 3 lbs boneless beef round steak or beef chuck roast, cut into 1-1/2-inch pieces, 4 beef short ribs, or 2 beef shanks.

Olive Oil: To sauté onions, garlic, celery and mushrooms in.

Onions & Garlic: 2 large onions, chopped and 6 cloves garlic, minced.

Celery & Mushrooms: 1-1/2 cups of celery, sliced and 8 oz of fresh mushrooms.

Red Wine: 2-3 cups of full-bodied dry red wine such as Cabernet Sauvignon.

Tomato Paste: To stir until it turns a rusty color before adding the wine.

Tomatoes: A can of diced tomatoes in their juice or tomato sauce.

Beef Broth: 4 cups of beef broth.

Herbs & Spices: salt, pepper, celery seed, dried thyme, bay leaves and dry mustard.

Flour: To coat the beef before browning.

Potatoes (Optional): Cut into chunks at around the same size as the meat.

The Recipe How-To

Step 1: Prepare the Ingredients

Before you start, make sure you have all the ingredients needed for this delicious dish. Preheat your oven to 325°F (165°C). Get together 3 lbs boneless beef round steak, 1 teaspoon pepper, 2 teaspoons salt, 1 teaspoon celery seed, 1 tablespoon dried thyme, 2 bay leaves, 1 teaspoon dry mustard, 1 can (8 oz) tomato sauce, 2 cups beef broth, 2 cups dry red wine and 2 tablespoons flour. Set them aside on the counter.

Step 2: Brown the Beef

Cut the boneless beef round steak into chunks about one inch big. In a dutch oven or large pot, heat up a tablespoon of olive oil over medium-high heat. Add in half of the meat and cook until brown on both sides. Remove the first batch of meat and put them on a plate, then add more oil to the pot before putting in the second half of the meat to brown.

Step 3: Sauté Vegetables

Once all the meat has been browned, reduce heat to medium, then add in 2 chopped onions, 6 cloves minced garlic, 4 diced celery stalks and some sliced fresh mushrooms into the pot. Cook for about five minutes until everything has begun to soften.

Step 4: Add flour, tomato paste, wine and beef broth

Mix 2 tablespoons of flour with a bit of water until no lumps remain then add the mixture into pot with vegetables. Stir well for about 1 minute or so till coated nicely then stir in the red wine, tomato sauce and beef broth. Keep stirring until everything is combined and bring it up to a boil before turning off heat.

Step 5: Braise Beef

Put back all your seared beef chunks back into your pot. Add either short ribs, beef shanks or beef chuck in here too. Make sure everything is submerged inside the cooking liquid, then place the lid on the Mixture (If your pot doesn’t have a lid you could use tin foil). Transfer the pot into the oven and let everything bake for 2-3 hours.

Let stand for about 10 minutes before serving, so that all of the flavors can blend together properly. Beef braised in red wine is perfect for any special occasion or even a regular weekday dinner. Enjoy it hot with pasta or cranberry and potatoes on the side!

Substitutions and Variations

For this wine braised beef recipe, there are a few substitutions and variations you can try to make it your own. Here are some ideas:

– Wine: If you don’t have or don’t want to use red wine, you could use white wine instead to create a lighter version of the recipe. If you prefer something sweeter, you can also use cranberry juice instead of wine.

– Beef: This recipe calls for boneless beef round steak, but you could also try using a beef chuck or stew meat. For a richer flavor, sub in short ribs or beef shanks.

– Vegetables: If you’re not a fan of celery or mushrooms, feel free to leave them out or substitute them with other vegetables like carrots or bell peppers.

– Potatoes: The potatoes in this recipe add some heft to the dish, but if you’d rather skip them or use a different starch like pasta or rice, that would work too.

– Tomatoes: The tomato sauce and paste help round out the flavors in this recipe, but if you prefer not to use tomato-based products, try using beef broth only for the braising liquid.

These substitutions and variations can help make this recipe your own and cater it to your tastes. Have fun experimenting!

Serving and Pairing

This braised beef recipe is best served over a bed of mashed potatoes or with a side of roasted root vegetables. The rich and hearty beef pairs perfectly with the creamy, earthy flavors of the mashed potatoes, while the sweetness of the roasted vegetables offers a refreshing balance.

When it comes to pairing this dish with wine, you’ll want to choose a full-bodied red wine that can stand up to the bold flavors of the braised beef. A Cabernet Sauvignon or a Merlot would be an ideal match, as they both have the tannins and acidity needed to complement the richness of the meat.

If you’re looking for something a little more unique, try pairing this dish with a “brasato al Barolo” – an Italian style braised beef in red wine made with Barolo wine. This wine has a unique flavor profile that combines floral and herbal notes with bold fruit flavors and pairs exceptionally well with beef.

For non-wine drinkers, try serving this dish with a cold cranberry juice, which will cleanse your palate and highlight the flavors of the beef. You can also pair this dish with pasta if you prefer a starchier side option. Simply toss some cooked pasta (rigatoni or penne work well) in olive oil, salt, and pepper for a simple but satisfying addition to your meal.

No matter what you choose to serve alongside this braised beef recipe, one thing is certain – it’s sure to be a crowd-pleaser that leaves your guests satisfied and smiling.

Make-Ahead, Storing and Reheating

This wine-braised beef recipe can be made ahead of time and reheated for a quick and delicious meal. It’s also ideal for meal preppers who like to plan ahead.

To make ahead: Cook the recipe as directed, but allow it to cool completely before refrigerating in an airtight container. The braised beef can be stored in the refrigerator for up to 4 days.

To reheat: Place the beef in a large pot or Dutch oven with a splash of beef broth or water to prevent it from drying out. Cover and heat over low heat until warmed through, stirring occasionally. Alternatively, reheat in a microwave-safe dish on medium power, stirring occasionally.

If you have leftovers, they can also be used in other recipes such as pasta dishes or even stuffed into bread rolls for sandwiches. Just be sure to reheat thoroughly.

One tip for storing this dish is to separate potatoes from the braised beef before putting them in the fridge. Storing potatoes with meat or onions can cause them to spoil faster because they produce moisture that encourages spoilage.

Overall, this dish is perfect for busy weeknights when you want dinner on the table fast – without sacrificing flavor or nutrition.

Tips for Perfect Results

Braising beef in red wine requires patience and attention to detail to achieve the perfect results. Here are some tips that will help you make the most tender and flavorful wine-braised beef.

1. Choose the Right Cut of Beef

To make a great braised beef, it’s important to choose the right cut of meat. A tougher cut like chuck or shank will work best because they contain more collagen, which breaks down during the slow cooking process, resulting in a melt-in-your-mouth texture.

2. Brown the Meat Before Braising

Before you braise the beef, it’s crucial to give it a good sear on all sides in a hot pan with olive oil. This step is important because it caramelizes the surface of the meat, creating complex flavors and a rich, brown sauce.

3. Use High-Quality Wine

The quality of your wine can make or break your dish. Use a full-bodied dry red wine like Cabernet Sauvignon or Merlot for maximum flavor. Don’t use cooking wine or any sweet red wines because the sweetness can cause your dish to be too syrupy.

4. Don’t Overcrowd the Pot

The beef needs space to develop proper flavors and textures during braising, so avoid overcrowding your pot. Use a Dutch oven that is big enough for your ingredients but not too big that they don’t fit snugly together.

5. Keep an Eye on Liquid Levels

When braising, it’s important to monitor liquid levels closely as they reduce over time. If you notice that there isn’t enough liquid in your pot, add more broth or wine as needed so that your beef doesn’t become dry or tough.

By following these tips, you’ll be able to create an unforgettable wine-braised beef recipe that’s sure to impress your friends and family at any gathering or dinner party.

FAQ

As we come to the end of this recipe article, you might have some questions floating in your mind. So let me take you through the frequently asked questions about the recipe that will help you get a better understanding of how to execute it perfectly.

What kind of red wine do you use to braise beef?

One of my favorite full-bodied wines is cabernet sauvignon. It’s perfect for braising protein dishes, particularly ribs. The braising process not only tenderizes the meat but also enhances the overall flavor with the addition of other ingredients. Moreover, the leftover braising liquid can be repurposed as a sweet and savory glaze.

Can you braise in red wine?

When it comes to braising, the choice of wine and stock is significant. For beef, pork, or coq au vin, a bold red wine is perfect, while white wine blends well with other chicken dishes or seafood stews. To get it right, first, put the meat in the pot and then mix the liquid of wine and stock.

What is the best wine for braising beef?

Cabernet Sauvignon is a versatile wine with a moderate level of acidity, making it an excellent choice for pairing with meals and cooking with braised meat. It lacks the excess sweetness of some other red wines, which makes it suitable for cooking in dishes that require high heat, as it won’t caramelize too quickly.

Bottom Line

There’s nothing quite like a perfectly cooked braised beef, especially when it’s been infused with the rich, bold flavors of red wine. This beef braised in red wine recipe is the perfect choice for an elegant dinner party or a cozy family meal.

With the right ingredients and a bit of patience, you can make this dish in your own kitchen and impress your loved ones with your culinary skills. So go ahead and try it out, experiment with different variations and enjoy the delicious taste of wine-braised beef.

Whether you choose to cook it using beef chuck, boneless beef round steak, or short ribs, this recipe is sure to become one of your favorites. And when paired with a full-bodied red wine, it becomes an unforgettable dining experience.

So don’t settle for just any beef recipe – try this one out and savor the moment as each bite transports you to foodie heaven. Trust me; your taste buds will thank you!

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