Savor the Richness: Braised Beef in Wine Recipe
Hungry and in the mood for something savory? Look no further than this tantalizing recipe for braised beef in wine. If you’re a meat lover like me, then you know there’s nothing quite as satisfying as sinking your teeth into melt-in-your-mouth slow-cooked beef. And when that beef is infused with the rich, bold flavors of red wine? Well, that’s just heaven on a plate.
This recipe is the perfect choice for a lazy weekend day when you have plenty of time to let your oven do the work while you relax and enjoy the aromas wafting through your kitchen. It’s also an impressive meal to serve to guests, sure to impress even the most discerning palates. And with just a few simple ingredients, it’s amazingly easy to make. Trust me, once you try this dish, it’ll become a go-to recipe that you’ll find yourself turning to again and again. So grab your apron and let’s get started!
Why You’ll Love This Recipe
This recipe is perfect for meat lovers who enjoy comfort food. The braised beef is made using a dry red wine which adds depth and complexity to the dish. The wine oozes into the beef, making every bite flavorful and tender.
If you’re a fan of juicy beef short ribs, then this recipe will be your new favorite. The meat is slow-cooked over hours, guaranteeing that it falls off the bone with each bite. You don’t have to be Gordon Ramsey or a culinary expert to perfect this recipe, simply follow the steps below and let the oven do the magic.
Additionally, the braised beef in wine can be served with a variety of side dishes like mashed potatoes, roasted vegetables or creamy polenta. Not only is it hearty and wholesome, but it’s also versatile.
The combination of onions, garlic cloves, carrots, mushrooms and tomatoes create a delectable aroma that lingers in your kitchen long after you’ve finished cooking. A dash of dried thyme and freshly chopped parsley spices up the dish giving it a burst of color and flavor.
This braised beef in wine recipe is perfect for a cozy night in with family or friends. It’s easy to cook in large batches so you can invite all your loved ones over for dinner. So what are you waiting for? Pick up some red wine and beef short ribs and get cooking!
Ingredient List
To make this wine-braised beef recipe, you will need the following ingredients:
- 3 pounds boneless beef chuck or beef short ribs
- 2 tablespoons flour
- 2 tablespoons extra virgin olive oil
- 6 strips bacon, chopped
- 2 large carrots, peeled and roughly chopped
- 2 medium onions, roughly chopped
- 8 garlic cloves, peeled and smashed
- 1/2 cup dried mushrooms
- 1 tablespoon tomato paste
- 1 can (14.5 oz) tomatoes, diced with juices
- 2 1/2 cups dry red wine (such as a full-bodied Cabernet Sauvignon)
- 1 1/2 cups beef broth
- 3 bay leaves
- 1 tablespoon dried thyme
- Salt and pepper to taste
Garnish:
– Fresh parsley, chopped (optional)
This recipe makes 4 to 6 servings.
The Recipe How-To
Now, let’s get down to the nitty-gritty and start making our delicious wine-braised beef.
Ingredient List
Beef Ingredients
- 4 pounds of boneless beef chuck or brisket
- 2 tablespoons all-purpose flour
- 2 tablespoons extra-virgin olive oil
- ½ pound slab bacon or pancetta diced into small cubes
- Salt and pepper
Wine Ingredients
- 1 bottle of dry red wine (such as Cabernet Sauvignon or Merlot)
- 1 tablespoon of red wine vinegar
- 2 cups of beef broth
### Aromatics and Vegetables
– 2 medium onions, chopped
– 4 garlic cloves, smashed
– 4 carrots, peeled and sliced
– 8 ounces mushrooms, sliced
– One can of tomato paste (6 oz)
– Two bay leaves
– Two sprigs of fresh thyme
– Two sprigs of fresh parsley
– Three medium-sized tomatoes, roughly chopped
## Directions
### Step 1: Preheat Oven and Brown Beef
First, preheat your oven to 350°F. In a large Dutch oven over medium-high heat, add in the olive oil. Coat the beef chunks with flour and then brown them in the pot until they are deeply golden all over. Make sure not to overcrowd the pot with too many pieces of beef at once; you want each piece to have enough room to brown evenly. Repeat this process until all the pieces are browned on all sides.
### Step 2: Add Bacon and Vegetables
Next, remove the browned beef from the Dutch oven and place it on a plate to rest. Add the bacon (or pancetta) cubes into the same Dutch oven and cook until crisp for around 10 minutes. Take out these bacon bits with a slotted spoon and put them aside. In the same dutch oven, add onions, garlic and tomato paste. Stir for 1 minute.
### Step 3: Add Wine and Vegetables
Now, pour in the dry red wine to deglaze the pot and scrape off all the browned bits from the bottom using a wooden spoon. Bring the wine to a simmer for 5 minutes. Stir in remaining vegetables such as carrots, chopped tomatoes, bay leaves, thyme sprigs and parsley bundle into the dutch oven. Cook them for around 10-15 minutes.
### Step 4: Add Beef and Braise
Add the beef brisket back into the pot and pour in beef broth until everything is covered. At this stage, season everything with salt and pepper to taste. Bring liquid to a boil then lower heat to maintain a simmer throughout cooking. Cover the Dutch oven with its lid tightly and transfer it into your preheated oven.
### Step 5: Cook in Oven
Braise beef in your oven for an additional **2 ½
Substitutions and Variations
There are countless ways to make variations with this wine braised beef recipe. Here are a few ideas to help you adapt the recipe to your liking:
– Meat: This recipe works well with bone-in beef short ribs, boneless beef chuck, brisket, ox cheek, or beef shank.
– Wine: You can use any dry red wine you prefer, such as Merlot, Cabernet Sauvignon, or Pinot Noir. If you don’t have wine on hand, you can substitute it with beef broth mixed with 2 teaspoons of red wine vinegar.
– Vegetables: Feel free to mix up the vegetables according to your preference. Carrots and mushrooms complement the flavours of the braised beef beautifully but you could also add parsnips, celery or sweet potatoes.
– Tomato Paste: If you’re out of tomato paste, substitute it with an equal amount of tomato sauce or crushed tomatoes.
– Bacon: If you’re a vegetarian or simply don’t have bacon available; just skip it from the recipe. It’ll still taste delicious!
– Fresh Herbs: Fresh parsley gives the dish a herby freshness so it is a great addition but it can be replaced by other fresh herbs like rosemary and thyme.
These substitutions and variations make this recipe flexible enough for any taste bud. Get creative and impress your guests with your culinary skills!
Serving and Pairing
When it comes to serving and pairing wine braised beef, the possibilities are endless. A classic choice would be to serve it alongside mashed potatoes, roasted carrots, or mushrooms sautéed with garlic butter. But if you’re feeling adventurous, you can pair it with a sweet potato puree or even polenta.
When selecting a wine to pair with your braised beef, it’s essential to consider the wine used for the recipe. As this recipe calls for a dry red wine, I suggest you stick with that when it is time to choose your pairing wine. A full-bodied red would be optimal as it pairs well with the richness of the braised beef.
If you want to prepare something unique to complement its robust flavors, I suggest you reach for a Bordeaux blend, such as Cabernet Sauvignon or Merlot. Their bold fruit profile and tannic structure will stand up against the richness of the beef while providing an excellent balance between flavors.
In terms of serving size, you should aim for about 8-ounce portions per person if serving it as a main course. But bear in mind that some people may want more significant servings. So it’s always a good idea to have extra food on hand just in case.
Now that you’re more familiar with serving and pairing wine braised beef take that dutch oven out of storage and start creating magic!
Make-Ahead, Storing and Reheating
Now that you have braised beef in wine, it’s time to talk about storing and reheating. This dish tastes even better the next day, so making it ahead of time is a great idea. When reheating, be sure to do it slowly over low heat, so you don’t overcook the meat and dry it out.
To store your wine-braised beef, let it cool down to room temperature, then store it in an airtight container in the fridge for up to three days. You can also freeze it in an airtight container or a zip-lock bag for up to three months. To thaw, place it in the fridge overnight and reheat on the stovetop over low heat.
With this recipe, you can also make it a day or two ahead of time, which allows the flavors to meld together nicely. The leftovers will taste just as good when reheated on medium-low heat on the stovetop. They’ll still be tender and delicious.
The cooking process makes the meat fall-apart tender and infuses every bite with amazing flavor. This means that if you cook a large amount, you can use leftovers for sandwiches or tacos.
To revive any dryness that may happen after re-heating or storing, add a splash of beef broth or red wine before warming it up again.This will bring back the moisture and taste.
Remember that properly stored wine-braised beef will always retain its flavor and texture excellence.
Tips for Perfect Results
Now that you know how to make the perfect wine-braised beef, here are a few tips to ensure your dish turns out just right:
1. Brown the beef properly. To get the most flavor out of your meat, make sure to brown it evenly on all sides before adding it to the Dutch oven. This step will also create delicious browned bits that will enhance the flavor of the sauce.
2. Use a full-bodied red wine. A dry red wine such as Cabernet Sauvignon, Merlot or Pinot Noir is perfect for this recipe, but make sure to choose one that is full-bodied so that it can stand up to the rich flavors of the beef and other ingredients.
3. Don’t skip the tomato paste. While it may seem like an easy ingredient to overlook, tomato paste is a must-have for adding depth of flavor and thickness to the sauce.
4. Let the dish slow-cook. To achieve tender and melt-in-your-mouth meat, plan on letting your braised beef simmer in the Dutch oven for at least 2 1/2 hours or until it’s fork-tender.
5. Skim off any excess fat. As your beef slowly cooks, you may notice some fat pooling on top of the sauce. Use a spoon or ladle to skim off as much excess fat as possible throughout the cooking process.
6. Don’t forget fresh herbs. Adding fresh parsley in the end will instantly elevate both flavor and appearance of your dish.
By following these tips and tricks, you’re well on your way to making a show-stopping dinner party centerpiece or simple Sunday night supper with this delectable wine-braised beef recipe!
FAQ
Before you start cooking, take a look at some frequently asked questions and their answers regarding this wine-braised beef recipe:
What wine is best for beef braise?
I have got some fantastic options for a bold red wine that you’ll surely love to sip. There’s a full-bodied merlot from the pacific northwest, and if you prefer a stronger beverage, you can go for Barolo, Cabernet Sauvignon, or Syrah. These wines can be paired with beef stock to take the taste to the next level.
What does wine do in braising?
When it comes to enhancing the rich flavor of a meat dish, stock is a reliable option. However, wine and beer can take the taste to another level by providing a diverse and sophisticated profile. One cannot underestimate the value of wine in braises, as its presence increases the complexity, richness, and tanginess of the dish. But it is vital to remember that red and white wine possess distinct characteristics that interact differently with each recipe, and one cannot assume that they can be used interchangeably.
What liquid is best for braising beef?
One can make use of different liquids to achieve a deep and rich braising liquid. Whether it’s white or red wine, vinegar, vermouth, beer, stock, or even water, all can bring intense flavor to the dish. The browned bits contribute to the overall taste, and can transform an ordinary meal into an unforgettable culinary experience.
Bottom Line
If you’re looking for a dish that will wow your family and friends, then this wine-braised beef recipe is the perfect choice. Not only is it easy to make, but the result is a tender and flavorful meat with a rich and delicious sauce.
With key ingredients like red wine, tomato paste, garlic, and fresh herbs, this recipe has everything you need for a truly mouthwatering meal. And with substitutions and variations available to fit your preferences or dietary restrictions, this recipe can be adapted to anyone’s tastes.
So why not give this recipe a try? Whether you’re looking for an impressive main course for a special occasion or just want a hearty and delicious meal to enjoy with your loved ones, this wine-braised beef recipe is sure to impress. So get cooking and taste the magic of a perfectly braised beef in red wine.
Braised Beef in Wine Recipe
Ingredients
- 3 lbs boneless blade pot roast
- 1 1/4 cups red wine
- 2 teaspoons dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 slices lean thick cut bacon, coarsely chopped
- 1 (28 ounce) can tomatoes
- 2 cups halved mushrooms
- 2 cups thickly sliced carrots
- 1/2 cup chopped fresh parsley
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 2 thick strips orange rind
- 1/4 cup tomato paste
- 1 cup flour
Instructions
- Cut beef into 8 chunks; place in nonmetallic bowl. Add wine, thyme, salt and pepper; mix well. Cover and marinate in refrigerator, stirring occasionally, for 24 hours.
- Sprinkle half of the bacon in large Dutch oven or tall covered casserole. Place remaining bacon in large bowl. Drain tomatoes (reserve juice for another use, such as soup or sauces) halve tomatoes and squeeze out seeds. Add to bowl along with mushrooms, carrots, parsley, onions and garlic; mix well.
- With slotted spoon, arrange half of the beef over bacon in Dutch oven; cover with half of the tomato mixture. Add bay leaves and orange rind. Repeat layers of beef and tomato mixture. Whisk tomato paste into marinade; pour into pan.
- In bowl, mix flour with 1/2 cup (125 mL) water to make stiff paste. Cover pan with lid; with floured hands, press paste onto edge of lid and Dutch oven to seal.
- Bake in 400°F (200°C) oven for 20 minutes. Reduce heat to 250°F (120°C); bake for 4 hours.
- Remove seal. Skim off fat; discard bay leaves and orange rind.
- (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. cover and refrigerate for up to 2 days. Reheat, covered, over medium heat, about 30 minutes, or in 375°F/190°C oven, about 45 minutes.).