Savory Beef Braised in Rich Red Wine
Attention all foodies and meat lovers out there! Today, I have an absolutely delectable recipe to share with you – Beef Braised in Red Wine! This is a classic French recipe that is sure to warm your soul, and fill your belly for hours.
Braising beef helps it become tender, juicy and infused with flavors. And when paired with a full-bodied red wine, it brings out a delicious complexity that makes this dish so irresistible. With its rich and savory sauce, this dish is perfect to serve for either a cozy night in or for dinner parties.
As a sommelier, trust me when I say that this recipe is perfect for wine lovers too! The combination of the beef braised in red wine will make your palate sing. Besides the wine factor, the flavors of fresh rosemary, thyme, garlic, bacon, onion and carrot come together beautifully to create an explosion of flavor that will leave you licking your plate clean.
So why not give into your taste buds'” cravings and whip up this beef braised in red wine? It’s easy to make, tasty and versatile enough to be paired with a variety of side dishes! Get ready to savor every last bite!
Why You’ll Love This Recipe
Are you looking for a hearty and flavorful meal that will tantalize your taste buds? Look no further than this beef braised in red wine recipe! This dish is perfect for anyone who loves full-bodied red wine and succulent meat.
What makes this recipe so special is the combination of tender beef, rich tomato paste, and aromatic herbs like rosemary and thyme. The addition of garlic, onions, and vegetables like carrots and celery only add to the complexity of flavors. And let’s not forget the delicious bacon bits that add an irresistible smoky flavor to the dish!
But what really sets this recipe apart is the use of a dry, full-bodied red wine like Cabernet. The wine adds depth to the dish and complements the richness of the beef perfectly. And don’t worry – you don’t need to break the bank on an expensive bottle of wine. Just find a decent quality dry red that you enjoy drinking.
Not only does this dish taste amazing, but it’s also incredibly versatile. You can serve it over pasta, with mashed potatoes or rice, or even alongside some fresh bread to soak up all that delicious sauce. And if you have any leftovers (which is unlikely!), they can be easily reheated for another satisfying meal.
So why should you love this recipe? Because with its tender braised beef, mouthwatering sauce, and complementary flavors, it’s guaranteed to become a new favorite in your recipe collection.
Ingredient List
Here are the ingredients you will need to create this delicious beef braised in red wine:
- 3 lbs. beef chuck, boneless
- 6 slices bacon, chopped
- 2 tablespoons extra virgin olive oil
- 2 large onions, chopped
- 2 celery ribs, chopped
- 1 carrot, chopped
- 4 garlic cloves, minced
- 1/4 cup tomato paste
- 1 bottle (750 ml) full-bodied red wine
- 2 cups low-sodium beef broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Salt and black pepper
Don’t worry if you don’t have all of these exact ingredients on hand. There are plenty of substitutions and variations you can make to suit your taste preferences or what you have available in your pantry.
The Recipe How-To
Now it’s time to get into the nitty-gritty of the recipe. Don your apron and grab your dutch oven, we’re about to braise some beef in red wine.
The Ingredients
You will need:
- 3 lbs of beef chuck, boneless
- 4 slices of bacon
- 2 tablespoons of extra-virgin olive oil
- 2 cups of full-bodied red wine, such as Cabernet Sauvignon or Merlot
- 1 cup of low sodium beef broth
- 2 tablespoons of tomato paste
- 3 garlic cloves, chopped
- 2 celery ribs, chopped
- 2 large carrots, peeled and chopped
- 2 onions, chopped
- A handful of fresh rosemary sprigs
- A handful of fresh thyme sprigs
Step-by-Step Directions
- Preheat your oven to 350F.
- Pat dry the beef chuck with a paper towel and season it with salt and pepper.
- Heat olive oil over medium-high heat in a dutch oven. When hot, start browning the beef chuck on all sides until it creates that nice crusty sear that you want to see.
- Add the sliced bacon, stirring occasionally for around 5 minutes, until crisp.
- Then you can add the garlic, celery, carrots and onions and stir them until all veggies are coated with oil from the pan.
- Stir in tomato paste and cook for about 1 minute until it has become fragrant.
- Deglaze the dutch oven by pouring in your selected dry red wine, scraping any brown bits off the bottom with a wooden spoon.
- When half of the wine has evaporated (around 10 minutes), pour in the low sodium beef broth.
- Place a handful of fresh rosemary sprigs and thyme sprigs on top of the beef chuck and cover the dutch oven tightly.
- Put the dutch oven into the preheated oven and let it cook for about 3 hours.
- Check regularly to make sure that there is enough liquid, adding some water or more broth as necessary.
- The beef should be fork-tender at the end of cooking time.
Serving Suggestions
This wine-braised beef can be served with creamy mashed potatoes, crusty bread, or even with pasta – like fettuccine or pappardelle. Don’t forget to pair it with a glass of full-bodied red wine – maybe the same one you used in the recipe!
Variations and Substitutions
If you don’t want to use beef chuck or short ribs, you can substitute it with other cuts of meat such as brisket or stew beef. Likewise, you can add some cranberry sauce to
Substitutions and Variations
One of the best things about this beef braised in red wine recipe is that there are plenty of ways to mix it up and make it your own. Here are some substitutions and variations to try:
– Wine: While a full-bodied red wine is recommended for this recipe, you can experiment with different types of wine for slightly different flavors. A Cabernet Sauvignon works well, but you could also try a Merlot, Syrah, or even a Pinot Noir.
– Meat: The recipe calls for beef chuck or boneless beef short ribs, but you could also use brisket, stew meat, beef shank, or beef ribs if that’s what you have on hand. Adjust the cooking time accordingly depending on the thickness and cut of the meat.
– Tomatoes: If you don’t have tomato paste, you could use canned diced tomatoes or even fresh tomatoes. If using fresh tomatoes, chop them finely and cook for a bit longer to break them down.
– Bacon: For a smokier flavor, you could use smoked bacon or even pancetta instead.
– Vegetables: Don’t have celery or carrots? No problem! You could use parsnips, turnips, or even sweet potatoes instead. Just keep in mind that the sweeter vegetables may make the dish slightly sweeter overall.
– Pasta: If you’re looking to stretch this meal a bit further or want to serve it over something other than mashed potatoes, try cooking up some pasta (such as pappardelle) and tossing it with some olive oil and cranberries before serving.
Remember to be creative and experiment while still following the basic steps of the recipe. Who knows? You might just stumble upon your new go-to variation!
Serving and Pairing
The wonderful braised beef dish is best enjoyed with the company of good wine and flavorful sides. The robust flavor of the braised beef resonates well with a full-bodied red wine, such as Cabernet Sauvignon or Merlot. A full-bodied red wine is rich in tannins, which helps to complement the richness of the braised beef. A glass of dry red wine is perfect to balance out the flavors and to bring out the complex taste of the beef.
When it comes to pairing, a side dish with a subtle flavor works well with the boldness of the beef braised in red wine. Creamy mashed potatoes, polenta or roasted vegetables are perfect companions for this dish. These sides help soften the taste of wine and meaty flavors. Besides this, noodles like fettuccine or linguine are great if you want carbs to be served alongside your protein.
One particular side that complements red meat in its amazing way is cranberry sauce. The tanginess of cranberry cuts through the richness of beef and enhances its flavor. And those looking for a different pairing altogether can try spicing things up with pasta—served either alongside or as a bed to put it on top of which makes for an incredibly satisfying meal.
Serve your wine-braised beef recipe with some crusty bread or fresh greens salad to counterbalance its heartiness. Feel free to experiment until you find your perfect combination that suits your taste buds best!
Make-Ahead, Storing and Reheating
This wine-braised beef recipe can easily be made in advance and stored until ready to serve. In fact, the flavors tend to deepen and infuse more as they sit, making it an excellent choice for those who like to meal prep or cook ahead for special occasions.
To make this recipe ahead of time, simply follow the instructions as written, but allow the beef to cool completely in the braising liquid before transferring it to an airtight container. Store in the fridge for up to 3 days or freeze for up to 1 month.
When you’re ready to serve, gently reheat the beef and liquid on the stovetop over low heat, adding a splash of water or beef broth if necessary to keep it from drying out. The beef will become even more tender after reheating, so don’t be afraid to let it simmer on low heat for a little while.
If you need to store leftover braised beef, allow it to cool completely and then transfer it to an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or beef broth and reheat on low heat until warmed through.
This recipe is also versatile when it comes to serving. Enjoy it with creamy mashed potatoes, buttered pasta or serve alongside steamed vegetables. The best part is that you can store any leftovers for later use!
Tips for Perfect Results
Braising beef is an art that requires patience, careful attention, and seasoning. To help you achieve the perfect braised beef, I’ve compiled some important tips to guide you in making your beef braised in red wine recipe turn out amazing every single time.
Tip #1: Use Full-Bodied Red Wine
A full-bodied red wine is the ideal wine to braise beef. It adds depth and richness of flavors to the dish, as well as a nice ruby hue. Cabernet or Barolo are classics for braising beef and all work well in this recipe.
Tip #2: Don’t Skimp on the Tomatoes
Tomato paste and canned tomatoes provide acidity and sweetness that balance the richness of the beef. Use both these ingredients to get a more complex sauce. Keep in mind that they add depth to the flavor of your dish.
Tip #3: Choose The Right Beef Cut
Using the correct cut of meat can make all the difference between success and failure in braising. A tough cut like chuck, shank, or brisket which has lots of connective tissue that needs hours of cooking “low and slow” with liquid will yield tender, flavorful meat.
Tip #4: Let It Rest
Allowing your braised beef dish to rest for a while once it’s done also leads to great results. This ensures that your flavors have blended beautifully together and saves you from having a hot mess on your plate.
Tip #5: Be Generous with Spices & Herbs
Herbs are what make French braised dishes unique and set apart from other meat dishes. Fresh rosemary, thyme, garlic can elevate your dish exceptionally. Remember not to over do it but adding enough is important when cooking this recipe.
By following these few tips may guarantee you will never settle for average braised beef again.
FAQ
Now that you know how to make this mouth-watering dish, you might have a few questions in mind. Therefore, we’ve compiled some of the most frequently asked questions and provided detailed answers to help you cook it like a pro. So, let’s get started with the FAQ section.
What kind of red wine do you use to braise beef?
When it comes to full-bodied wines, cabernet sauvignon is a hit. It’s a great option for cooking proteins like ribs in a process called braising. This method cooks the meat until it’s tender and juicy as well as intensifies all of the other flavors in the dish. Furthermore, you can repurpose the remaining braising liquid as a coating to give your dish a glossy finish.
Can you braise in red wine?
When it comes to creating a flavorful braised dish, the key is to select the right type of wine and stock to use in the recipe. For meats like beef and pork, a deep red wine will lend a rich and robust flavor to the dish. In contrast, a lighter white wine is the perfect pick for chicken or fish stews. The process of braising involves placing the protein into the pot and then pouring in the liquid mixture.
What is the best wine for braising beef?
Cabernet Sauvignon is a wine with a moderate level of acidity that pairs perfectly with dinner and is great for braising meat. This wine is unique in that it doesn’t caramelize quickly when used in cooking, making it ideal for dishes that require high heat.
Bottom Line
In conclusion, this beef braised in red wine recipe is the perfect dish to satisfy your cravings for comfort food. This hearty and robust dish will please even the most discerning palate. The succulent beef, infused with the bold and earthy flavors of the red wine, will leave you wanting more. Whether you’re celebrating a special occasion or just looking for a tasty and satisfying meal, this recipe is a must-try.
So gather your ingredients and preheat your oven. With this recipe, you’ll be able to whip up a dish that rivals some of the best braised meats out there. And with the ability to store and reheat, you can enjoy it even after the first serving. Trust me, once you taste it, you won’t be able to resist. Give it a try and let me know what you think – I guarantee you won’t be disappointed!
Beef Braised in Red Wine Recipe
Ingredients
- 2 -3 tablespoons olive oil
- 3 -3 1/2 lbs chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 lb thick bacon, chopped
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 2 celery ribs, finely chopped
- 1 cup sliced mushrooms (or more)
- 6 garlic cloves, thinly sliced
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 tablespoons tomato paste
- 2 cups full-bodied red wine
- 2 cups low sodium beef broth
- 2 cups water
Instructions
- Put oven rack in middle position and preheat oven to 275°F
- Heat oil in pot over moderately high heat until hot but not smoking.
- Meanwhile, pat meat dry and sprinkle with salt and pepper. Sometimes I add some Montreal Seasoning as well.
- Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
- Add bacon to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 4 minutes.
- Add onion, carrot, celery and mushrooms, sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes.
- Tie the thyme and rosemary with kitchen twine, then add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add broth and water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, about 5 hours. Turn the meat every hour or so.
- Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.
- Note: Beef improves in flavor if made 2 to 3 days ahead of serving time. Cool completely in sauce, uncovered, then refrigerate in sauce, covered. Remove some of the fat from the surface. Reheat, covered, in a preheated 350°F oven until hot, 25 to 30 minutes, then slice meat.