Are you looking for the perfect comfort meal to warm up your home on a chilly evening? Look no further than this delicious Beef with Red Wine Sauce recipe. This hearty dish is not only tasty, but it also features simple ingredients that are easy to find at any grocery store.

The star of this recipe is the rich red wine sauce, which perfectly complements the tender beef chuck roast. With just a few simple steps, you can create a stunningly flavorful and complex dish that will impress any dinner guest.

But why stop there? The leftovers make an exquisite reheated lunch or paired with rice for another night’s dinner— a meal sure to relish by everyone. So whip out your cast iron and let’s get started on this delectable beef and red wine reduction sauce recipe!

Why You’ll Love This Recipe

Are you searching for a delicious and hearty meal that is perfect for a cozy dinner at home or an intimate gathering with friends? Look no further than this beef with red wine sauce recipe! Trust me when I say, you’ll love the rich and complex flavors of the wine sauce, paired perfectly with tender, juicy beef.

One of the standout features of this recipe is the use of a boneless beef chuck roast. This cut of meat is ideal for braising, allowing the meat to become incredibly tender and absorb all the flavors of the sauce. Not to mention, it’s one of the more affordable cuts of beef, making it a cost-effective choice for feeding a group.

And speaking of the sauce, let’s talk about how utterly delicious it is. A combination of dry red wine and beef broth come together to create a rich and flavorful reduction sauce that perfectly complements the beef. Add in some fresh mushrooms, tomato paste, and bay leaf for an extra depth of flavor.

But what really makes this recipe stand out from other beef dishes is that it’s versatile enough to be paired with a variety of sides. Whether you prefer rice, mashed potatoes or roasted vegetables, this dish pairs well with just about anything.

In short, there is so much to love about this recipe. Its rich and savory flavors will leave your taste buds wanting more. So don’t wait any longer – head to your kitchen and make this delicious beef with red wine sauce recipe tonight!

Ingredient List

Savoring every bite of this tender beef in red wine sauce.

Here are the ingredients you will need to prepare this mouth-watering dish:

Boneless beef chuck roast (3 lbs)
Olive oil (2 tablespoons)
Unsalted butter (2 tablespoons)
Onion, finely chopped (1 large)
Fresh mushrooms, sliced (8 ounces)
Garlic cloves, minced (2)
Bay leaf (1)
Fresh thyme sprigs (4)
Dry red wine (2 cups)
Beef broth (1 cup)
Tomato paste (2 tablespoons)
Fresh parsley leaves, finely chopped (1/4 cup)
Salt and black pepper to taste

These ingredients will give your beef a great flavor boost. Make sure to use high-quality beef chuck roast and fresh vegetables for achieving the best results. You can find all of the ingredients in your nearest grocery store.

The Recipe How-To

The perfect balance of flavors in this elegant dish will make your taste buds dance.

Step 1: Season and Sear the Beef

Start by seasoning the boneless beef chuck roast all over with salt and pepper.
Then, heat 2 tablespoons of olive oil in a large pan or Dutch oven over medium-high heat.
Once the oil is hot, add the beef and sear it on all sides until it develops a golden-brown crust.

Step 2: Sauté the Vegetables

Next, remove the beef from the pan and set it aside.
Add 1 chopped onion and 2 cloves of minced garlic to the same pan and sauté for a couple of minutes until they become fragrant.

Step 3: Prepare the Wine Reduction

Stir in 1 tablespoon of tomato paste into the sautéed onions and garlic.
Then, pour 1 cup of dry red wine into the pan and use a wooden spoon to scrape up any browned bits at the bottom of the pot.
Add 1 bay leaf, a few sprigs of fresh thyme, and 1 cup of beef broth to the pan, and bring everything to a simmer.
Let it cook for about 5 minutes until the sauce has reduced by half.

Step 4: Braise the Beef

Add back in the seared beef along with any accumulated juices to the pot, spooning some of the red wine sauce on top of it.
Cover with a lid or foil, and transfer to an oven preheated to 350°F (180°C) degree.
Let it cook for about 2 hours until meat becomes tender.

Step 5: Finish off the Sauce

Remove from oven then lift up beef onto plates or platter whilst letting juices run back into pot or strain liquid into another pot before reuniting with meat before proceeding to next step.
Place the pot with the sauce over medium heat and stir in 2 tablespoons of unsalted butter until it melts and blends in with the sauce.
Add 1 to 2 cups fresh sautéed mushrooms per preference, give a gentle stir then taste for seasoning adjustment.

The wine beef with red wine sauce is now ready to serve. Enjoy alongside some rice or mashed potatoes and a sprinkle of chopped fresh parsley.

Substitutions and Variations

A rich, hearty meal that will warm your soul on a chilly evening.

If you don’t have all the specified ingredients on hand, you can get creative with substitutions and variations to make the dish work for you. Here are some ideas to help you out:

– Beef: If you can’t find boneless beef chuck roast, you could use beef stew meat or beef tips instead. You could also opt for a different cut of beef, such as sirloin or flank steak, but keep in mind that they may cook more quickly than a chuck roast and require different preparation.

– Red wine: The best red wine for this recipe is one with good flavor and body, like a Cabernet Sauvignon or a Merlot. However, if you’re not a fan of red wine, you could substitute it with beef broth or even white wine if you prefer.

– Mushrooms: If fresh mushrooms aren’t available or aren’t your thing, you could try using dried mushrooms that have been rehydrated in hot water before adding them to the dish. You could also experiment with different types of mushrooms, like shiitake or portobello.

– Tomato paste: If tomato paste isn’t something you usually have on hand, you could substitute it with canned diced tomatoes or tomato sauce. Just be sure to adjust the amount so that it doesn’t overwhelm the other flavors.

– Herbs: Fresh parsley and thyme add a lot of flavor to this dish, but you could also try experimenting with other herbs like rosemary or sage. Just keep in mind that some herbs are more pungent than others and can easily overpower the dish if used incorrectly.

– Serving suggestions: While rice is a classic choice for serving with beef and red wine sauce, you could also try mashed potatoes, roasted vegetables or even buttered noodles. And if you’re feeling really ambitious, why not try making some bistro steak or filet mignon and serving it with this delicious mushroom sauce? The possibilities are endless!

Serving and Pairing

A classic dish that never goes out of style, always a crowd pleaser.

Serving beef with red wine sauce creates a perfect dinner experience. The succulent meat and the aromatic, rich sauce work excellently together, making each bite an explosion of flavors in your mouth.

This beef recipe with a red wine sauce would pair best with some fluffy, steamed rice. Rice is an excellent accompaniment to this dish because it absorbs the flavorful and juicy sauce nicely. If you prefer something green on your plate, steamed asparagus, roasted broccoli, or Brussels sprouts will do the trick.

When it comes to pairing the perfect red wine that goes well with this recipe, I recommend a dry red wine such as Cabernet Sauvignon or Merlot. These wines have bold flavors and will complement the beef’s strong and savory flavor while enhancing the aroma of the dish.

If you are looking for something more refined, a Bordeaux would be a suitable choice due to its tannins and acidity to complement the richness of the beef. A Pinot Noir can also be a great match for those who want something fruitier.

In conclusion, serving this dish with the right pairing creates an extraordinary dining experience. The pairing of a dry red wine and steamed rice is perfect for this hearty beef meal coated in flavorful red wine reduction sauce.

Make-Ahead, Storing and Reheating

Indulge in the velvety texture of the meat, and the richness of the sauce.

With the busy lifestyle we lead today, it’s always great to have meals that can be made in advance, stored, and then reheated later. The beef with red wine sauce recipe is no exception.

To make ahead, cook the dish as instructed, let it cool down to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days.

When reheating the dish, you can heat it up on the stovetop over medium-low heat or reheat it in the microwave. If you’re using a microwave to reheat the dish, cover it with a damp paper towel to prevent it from drying out.

Be sure to store the beef and sauce separately if you plan on freezing it. Doing so will prevent any freezer burn and maintain its taste and texture.

To freeze the dish, let it cool down completely before transferring it into a freezer-safe container or a plastic bag with an airtight seal. You can freeze it for up to 2 months.

Before serving the frozen dish, let it thaw overnight in the refrigerator first. Once thawed, you can reheat it following the same procedure as reheating stored leftovers.

By making this dish ahead of time and storing it properly, you’ll have a delicious meal ready in no time without sacrificing its quality or taste.

Tips for Perfect Results

Perfectly paired with a glass of bold, full-bodied red wine.

When cooking beef with red wine sauce, there are a few tips to ensure perfect results. Allow the meat to come to room temperature before cooking to ensure even cooking and a tender texture. Heat the pan or Dutch oven before adding the meat to create a beautiful crust, and do not overcrowd the pan or the meat will steam instead of sear. It’s important to let the meat rest at least 10 minutes before slicing, giving the juices time to settle and distribute throughout the meat.

When making the reduction sauce, be sure to let it simmer until it thickens and reaches the desired consistency. The amount of time will depend on your stove and your desired thickness for the sauce, but it usually takes about 20-25 minutes. Stir frequently to avoid burning and add extra broth if necessary.

For added flavor, consider using homemade beef broth instead of store-bought, which can be sodium-heavy and detract from the natural flavors in the dish. Likewise, fresh herbs like thyme or rosemary can add a deep, earthy taste that dried herbs simply can’t replicate.

Finally, don’t forget about your wine selection! The best red wine for this recipe is one that complements beef well without overpowering it. Bold tannins pair well with hearty steak dishes like ribeye or filet mignon, whereas a more medium-bodied Pinot Noir would be a better fit for a bistro steak or beef tips in mushroom sauce.

By following these tips and being mindful of ingredient choices, you are sure to impress your guests with a delicious and perfectly executed beef with red wine sauce dish.

FAQ

Now that you know everything to prepare a delicious beef with red wine sauce recipe, it’s time to answer some frequently asked questions to help you achieve the perfect results every time. Keep reading to find out more about ingredient substitutions, variations, and tips to tailor this recipe to your personal preferences.

What does red wine do to beef?

When consuming red wine with meat, tannins in the wine molecules work to soften the fats in the meat, thereby allowing the rich and delectable flavors to be fully released. In addition, the fat from the meat has the ability to reduce the harsh and bitter taste of the wine, giving way to a smoother and more fruity taste profile.

What is the best red wine to cook beef with?

When it comes to cooking a beef roast, it’s important to choose a red wine with a deep color and heavy tannins. Fresh Merlot or Pinot Noir tend to work best as they retain their fruity taste without being aged.

What red wine to use for meat sauce?

When it comes to pairing wine with meaty pasta dishes such as Bolognese Sauce or Sunday Gravy, selecting a full-bodied wine is ideal. Wines like Cabernet Sauvignon and Syrah are excellent choices because their intense flavors and textures help harmonize the dish’s richness, creating an excellent balance overall.

What flavor does red wine add to beef?

Indulge in the succulent flavors of dry red wines that have distinct notes of fruits like plum, cherry and currants, with a delightful blend of spices like pepper, cinnamon, clove, nutmeg, anise, ginger or cardamom, depending on the type of grape such as Syrah, Grenache, Petite Sirah, Malbec, or Zinfandel. These wines are a perfect match with a juicy steak.

Bottom Line

In conclusion, this beef with red wine sauce recipe is an excellent choice for a hearty and delicious meal. The combination of boneless beef chuck roast, fresh mushrooms, onions, garlic, red wine, and beef broth creates a deeply savory and flavorful dish that will leave you feeling satisfied and content.

With its rich and velvety texture, the red wine reduction sauce makes this recipe exceptional. It is perfect for enhancing the flavor of steak, including ribeye steaks, filet mignon or bistro steak. Besides being great for pot roast, braised beef tips, beef bourguignon or beef stew recipe.

If you’re a wine enthusiast or just want to impress guests with an exquisite meal, then this recipe is one to keep handy. Remember that the best red wines to cook with have bold flavors and high tannins. These wines are great for reducing into sauces because their flavors become more concentrated when cooked down.

So why not give it a try? This easy-to-make recipe requires only a few pantry staples and relatively little effort for a big reward. You can store any leftover sauce in the refrigerator or freezer to enjoy at your convenience. With its versatility and delectable flavor, this beef with red wine sauce recipe is sure to become a staple in your repertoire.

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