Delicious Braised Beef: Perfect for Your Next Dinner Party!
Picture this: it’s a chilly winter night and you’re huddled up at home, craving a warm and comforting meal that will satisfy your cravings. What better way to satisfy your hunger than with a deliciously hearty and savory braised beef in red wine sauce recipe?
As a meat lover, I’ve always been passionate about creating soul-satisfying dishes that can transport you to another land. This recipe, in particular, is one of my favorites as it has the perfect combination of ingredients that will leave your taste buds tingling.
The tender chunks of beef are cooked low and slow in a flavorful blend of red wine, rosemary, whole cloves, bay leaves, and beef broth until they’re melt-in-your-mouth delicious. The result is falling-apart tender meat that’s packed with flavors from the braising liquid.
But the real magic lies in the deep and rich red wine sauce that ties everything together. It’s absolutely divine – tangy, fruity, and earthy all at once with notes of tomato paste and bacon creating an irresistible depth of flavor. Trust me when I say this – once you’ve tasted this heavenly dish, you won’t look back!
So put on your apron, grab your Dutch oven, and let’s dive into the world of braised beef in red wine sauce. You don’t want to miss out on this wonderful culinary adventure!
Why You’ll Love This Recipe
Attention all meat-lovers and culinary enthusiasts! Do you want to indulge in a dish bursting with flavor and tender, juicy braised beef? Look no further than this recipe for Braised Beef in Red Wine Sauce!
Whether you’re inviting family over for a weekend dinner or planning a special occasion meal, this recipe is the perfect way to impress guests and show off your cooking skills. But why should you try this recipe? Well, let me tell you!
Firstly, the combination of dry red wine, beef broth, and tomato paste creates the most delectable sauce that compliments the beef effortlessly. The aromatic rosemary, bay leaves, cloves, and bacon add depth and complexity to the flavors that will leave your taste buds singing in delight.
Secondly, this recipe is incredibly versatile. You can use different cuts of beef like beef eye round, chuck or brisket depending on your preferences. Looking for an exotic twist? Swap out your beef with ox cheek or tenderloin for an indulgent feast.
Thirdly, this recipe is easy to make but gives impressive results, making it perfect for both novice cooks and experts looking to simplify their time in the kitchen. Whether it’s cooking slowly on the stovetop in dutch oven or slow-cooking in the oven until the meat is fall-apart tender, it yields amazing results every time.
Lastly, it’s an ideal comfort food! Picture organic meat that practically melts in your mouth and drinks galore: what’s not to love?
In short – this Braised Beef in Red Wine Sauce recipe deserves a spot on your next menu!
Ingredient List
Here is the ingredient list you’ll need to make this mouth-watering recipe:
- 3 lbs beef eye round, cut into chunks
- 6 slices bacon, cut into small pieces
- 2 onions, chopped
- 3 garlic cloves, minced
- 1 can Italian tomato, diced
- 2 tbsp tomato paste
- 2 cups dry red wine (Cabernet or other full-bodied wine)
- 1 cup low-sodium beef broth
- 1/4 cup soy sauce
- Rosemary sprigs
- Whole cloves
- Bay leaves
Note: If beef eye round is unavailable, you can substitute it with brisket or ox cheek. If you prefer a meatier dish, other beef cuts like chuck or tenderloin will also work. For a more succulent and fall-off-the-bone texture, use short ribs instead.
The Recipe How-To
Here are the step-by-step instructions to make Braised Beef in Red Wine Sauce that you will absolutely love.
Preparation
- Preheat oven to 325°F.
- Cut 3 lbs of boneless beef eye round into 2-inch pieces.
- Chop 6 slices of bacon into small pieces.
- Finely chop 1 medium-sized onion and 4 garlic cloves.
- Mince 2 tablespoons rosemary.
Brown the Meat
- In a large, heavy Dutch oven, cook chopped bacon over medium heat until browned and crisp, about 10 minutes.
- Using a slotted spoon, remove bacon from Dutch oven onto a paper towel-lined plate; set aside.
- Leave the bacon fat in the Dutch oven and increase heat to high.
- Season beef with salt and pepper to taste.
- Working in batches, add seasoned beef to Dutch oven and cook until browned on all sides (about 8 minutes per batch).
- Once browned, use a slotted spoon to transfer beef to a bowl.
Sauté Vegetables
- Reduce heat to medium-low and add more olive oil if needed.
- Sauté finely chopped onions and minced garlic for about 5 minutes until onions turn translucent and soften but not browned.
- Stir in 2 tbsp tomato paste and cook for an additional minute or two.
- Add 1 cup low-sodium beef broth to the pan, stirring with a wooden spoon, scraping up any browned bits from the bottom of the Dutch oven.
Braise the Beef
- Return cooked bacon along with any accumulated juices to the Dutch oven.
- Add sautéed vegetables along with any accumulated juices to the Dutch oven as well.
- Return beef cubes and their accumulated juices back into Dutch oven.
- Add 2 cups dry red wine-(Cabernet or Merlot), 1 Italian tomato, whole cloves, and bay leaves.
- Season generously with salt and freshly ground black pepper.
- Bring to a simmer over medium heat.
- Cover the pot with a lid and transfer to preheated oven.
- Cook for 2 1/2 to 3 hours until beef is fork-tender.
Make the Wine Sauce
- Using a slotted spoon, transfer beef to a large bowl.
- Discard bay leaves and rosemary stem.
- For smooth sauce, use an immersion blender in the Dutch oven or carefully transfer braising liquid part by part into a blender.
- Transfer blended sauce into a large measuring cup.
- Let it sit for a few minutes until fat floats on surface of sauce.
- Using spoon remove as much fat as possible from surface of sauce.
Serve
- Add beef and sautéed spinach to sauce warmed up on medium-low heat.
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Substitutions and Variations
When it comes to braised beef in a red wine sauce, there are numerous ingredients that lend themselves well to substitutions and variations. You can easily change up the flavors by swapping out some of the original ingredients.
One substitution for beef eye round is brisket or ox cheek, which gives a more tender and succulent result. Beef short ribs also work well in this recipe, imparting a rich and deep flavor.
If you’re looking for a lighter option, consider using beef tenderloin instead of beef chuck. While it won’t require as long of a cooking time, it will still be just as flavorful.
To switch up the vegetables, try including spinach instead of onions or mushrooms. Tomatoes are another versatile vegetable that can work wonderfully in the dish. You can replace Italian tomatoes with canned diced tomatoes or use cherry tomatoes to add a touch of sweetness to the dish.
If you don’t happen to have dry red wine on hand, you can always substitute with beef broth or red wine vinegar. A mixture of 1/4 cup soy sauce and 2 tablespoons tomato paste can also provide similar flavor profile.
Lastly, if you’re in a rush or just want an even simpler version of this braised beef recipe, try making it in a slow cooker instead of a dutch oven. Cook on low heat for 6-8 hours or until the meat is tender.
Overall, there are numerous substitutions and variations that can be made to this recipe without sacrificing flavor or quality. Don’t be afraid to experiment and find what works best for your taste buds!
Serving and Pairing
Now that the braised beef in red wine sauce is ready to be served, it is time to think about what to pair it with. The deep, bold flavor of this dish is best complemented by sides that can stand up to its richness. A few delicious options include creamy polenta, roasted root vegetables, or garlicky spinach.
For those seeking a heartier meal, you can try serving this dish alongside mashed potatoes or buttered noodles. Just make sure not to overpower the flavors of the beef with overly-seasoned sides.
When it comes to pairing wine with this dish, a dry red wine like a Cabernet Sauvignon or Malbec is the best choice. Choose a wine with robust tannins and bold flavors to match those of the braised beef.
If you prefer beer over wine, opt for a stout or porter that will complement the richness and depth of the dish.
No matter what you choose, make sure to savor each bite and sip, allowing the flavors to mingle on your palate for the ultimate dining experience.
Make-Ahead, Storing and Reheating
This is a dish that can be made ahead of time and stored in the fridge or freezer for later. When reheating, it’s important to do so slowly to prevent the meat from becoming tough. To make-ahead, prepare the recipe as normal up to the point before adding the spinach. Allow it to cool and then store it in an airtight container in the fridge for up to 3 days. To reheat, gently warm it up on the stove over low heat or in the oven at 325°F for about 20-30 minutes.
If you want to freeze this dish, allow it to cool completely and then store it in an airtight container in the freezer for up to 2 months. When you’re ready to enjoy it again, take it out of the freezer and let it thaw completely in the fridge overnight. Then, reheat as directed above.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm them up on the stove over low heat or in the oven at 325°F until heated through. The flavors will have had time to meld together even more, making for an even more delicious meal!
Tips for Perfect Results
Achieving the perfect braised beef in red wine sauce takes some patience, skill, and attention to detail. Here are some tips to ensure that your dish turns out perfectly every time:
1. Brown the meat well: Before you start braising the beef, it is essential to get a good sear on it. This will give the meat a rich, brown flavor and help it retain its texture during the long cooking process. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat and brown the beef on all sides until nicely caramelized.
2. Use a dry red wine: A dry red wine such as Cabernet Sauvignon or Merlot is ideal for this recipe. The wine adds richness and depth of flavor to the braising liquid and pairs well with the beef.
3. Don’t overcrowd the pan: When braising meat, it is essential to avoid overcrowding the pan. If you add too much meat to the pot at once, it will lower the temperature of the pan, making it harder to achieve a good sear and causing the liquid to become cloudy.
4. Use low sodium beef broth: Using low-sodium beef broth allows you to control how much salt goes into your dish while still adding depth of flavor.
5. Add aromatics to the braising liquid: Adding aromatics such as rosemary, whole cloves, and bay leaves to your braising liquid will give your dish complexity and depth of flavor.
6. Let it cook low and slow: Braising requires a long cooking time, but it’s worth it for tender, fall-apart meat that melts in your mouth. Cook your beef in a 300°F oven for 2 1/2 to 3 hours until it is fork-tender.
7. Skim off excess fat: After braising, let the braising liquid cool slightly and skim off any excess fat from the surface with a spoon. This will give you a healthier, lighter dish and enhance the flavors of the braising liquid.
By following these tips, you’ll be on your way to creating a delicious, melt-in-your-mouth braised beef in red wine sauce.
FAQ
As I was testing this recipe and sharing it with friends, I received lots of questions. From how to choose the right wine for braising beef to additional substitutions, I’ve compiled some of the most frequently asked questions in order to help you achieve the perfect braised beef with red wine sauce. Let’s dive into the FAQ section!
What kind of red wine do you use to braise beef?
When it comes to finding a wine with bold characteristics, cabernet sauvignon is a go-to option. This wine has a full body that pairs perfectly with hearty dishes like braised proteins such as ribs. As the meat cooks, the braising process will tenderize it and enhance the flavors of any added ingredients. A unique benefit of braising is the creation of a rich liquid that can double as a glaze for added flavor.
What is the best wine for braising beef?
Cabernet Sauvignon is a delightful wine that displays a moderate level of acidity, providing an excellent option to pair with meals or utilize in meat braising recipes. It distinguishes itself from sweeter red wines since it does not caramelize when cooked on high heat, making it ideal for dishes that need a sizzling pan.
What liquid is best for braising beef?
When it comes to braising, a variety of liquids can be used to achieve a delicious outcome. Whether it’s white or red wine, vinegar, vermouth, beer, stock, or even water, each contributes its unique flavor profile to the dish. The browned bits that are left after searing the meat add a depth and richness to the braising liquid, elevating the flavors in the final product.
Can you braise in red wine?
When looking to braise meats or create a seafood stew, it’s important to select the right wine to mix with your stock. For beef and pork dishes, a bold and rich red wine is ideal. However, when preparing chicken or fish for your braise, a lighter white wine will suffice. Simply add your chosen liquid to the pot after placing your protein, and let the flavors meld together until perfectly tender and delicious.
Why do you braise with red wine?
There’s nothing quite like the mouthwatering aroma of beef braised in red wine. As the dish simmers slowly in the oven, the meat becomes irresistibly tender and satisfyingly rich. Best of all, this recipe requires minimal attention, giving you time to unwind and relax while it cooks itself to perfection. Whether you’re looking for a cozy meal to enjoy at home or a hearty dish to share with loved ones, this beef and red wine braise is sure to fit the bill.
Bottom Line
In conclusion, making a delicious braised beef in red wine sauce recipe is a delight that anyone can enjoy in the comfort of their home. The combination of juicy, tender beef and a rich, flavorful red wine sauce is sure to impress any guest or family member. With just a few simple steps and ingredients, this meal can become a regular addition to your weekly menu.
Remember, it’s all about using quality ingredients such as low sodium beef broth, rosemary, bay leaves, and bacon to enhance flavors. You can also try substituting boneless beef, beef chuck, beef tenderloin, brisket or ox cheek for the short ribs used in this recipe. Just follow the instructions closely and use the right amount of liquid and timing.
To serve and pair with your favorite side dishes such as spinach and polenta or Italian tomatoes to fulfill your craving for scrumptious flavors that tantalize. This meal can be made ahead of time or stored for later reheating without losing its flavor or tenderness.
Lastly, consider sharing this braised beef in red wine sauce recipe with your friends and family. By doing so, you’ll be sharing an experience that is both comforting and rewarding. Remember that cooking is not rocket science; it’s just passion mixed with nice quality simple ingredients that make our hearts happy.
Braised Beef in Red Wine Sauce Recipe
Ingredients
- 3 lbs beef eye round
- 1/2 cup olive oil
- 1 medium onion, finely chopped
- 1 slice thick bacon, chopped
- 3 tablespoons tomato paste
- 6 bay leaves
- 4 whole cloves
- 1/2 teaspoon crumbled rosemary
- 1 (750 ml) bottle dry red wine
- 6 cups low sodium beef broth
- 1 (1 lb) can italian tomato, drained and chopped
- pan fried polenta
- spinach, sauteed in
- olive oil
Instructions
- Season beef (lightly if using salted broth).
- Heat oil in large Dutch oven over high heat.
- Add beef and brown on all sides, about 15 minutes.
- Transfer beef to platter; reduce heat to medium.
- Add onion and bacon to pot.
- Sauté until onion is golden, about 8 minutes.
- Mix in tomato paste, bay leaves, cloves and rosemary.
- Add wine.
- Return meat and any juices.
- Cover and simmer 30 minutes, turning meat once.
- M ix stock and tomatoes into sauce.
- Cover and simmer gently until meat is tender, turning occasionally, about 2 hours and 45 minutes.
- Transfer beef to platter.
- Cover with foil to keep warm.
- Strain sauce through fine sieve, pressing on solids.
- Degrease sauce.
- Return sauce to pot.
- Boil until reduced to 2 cups, about 1 hour.
- Add any beef juices from platter.
- Cut beef across grain into 1/3 inch slices (can be prepared 1 day ahead. Rewarm gently before serving).
- Arrange meat slices on a platter lined with pan-fried polenta and spoon sauce over.
- Serve sautéed spinach alongside.