Beef Braised In Red Wine
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/4 pound bacon, finely chopped
1 ( 3lb ) boneless beef chuck roast
1 medium carrot, finely chopped
2 celery ribs, finely chopped
2 cups of full-bodied dry red wine
4 garlic cloves, thinly sliced
1 tablespoon olive oil
1 medium onion, finely chopped
1/2 teaspoon pepper
2 sprigs rosemary
2 sprigs rosemary
1 teaspoon salt
4 sprigs thyme
3 teaspoons tomato paste
1/4 cup cold water
Equipment:
oven
dutch oven
frying pan
pot
Cooking instruction summary:
- Put oven rack in the middle and preheat oven to 325
- Heat oil in a large dutch oven until hot but not smoking. Meanwhile, pat meat dry and season with salt and pepper. Brown meat on both sides for about 10 minutes total. ( if the bottom of your pan starts to scorch turn down the heat some).
- Remove meat from pan and let rest on a plate. Add bacon to pan and saute until browned.
- Add the veggies and cook until they are softened and golden brown.
- Add garlic, thyme, rosemary and saute for 1 minute. Then add tomato paste and stir in and cook for 1 minute. Add wine and boil until liquid is reduced by half.
- Add water to the pan and bring to a simmer. Return meat and any juices to the pan. Cover the pot with the lid and transfer to the oven.
- Cook for 2 1/2 to 3 hours or until meat is very tender.
- Remove from pan and slice across the grain. Serve on top of potatoes or grits and top with sauce from pan.
Step by step:
1. Put oven rack in the middle and preheat oven to 325
2. Heat oil in a large dutch oven until hot but not smoking. Meanwhile, pat meat dry and season with salt and pepper. Brown meat on both sides for about 10 minutes total. ( if the bottom of your pan starts to scorch turn down the heat some).
3. Remove meat from pan and let rest on a plate.
4. Add bacon to pan and saute until browned.
5. Add the veggies and cook until they are softened and golden brown.
6. Add garlic, thyme, rosemary and saute for 1 minute. Then add tomato paste and stir in and cook for 1 minute.
7. Add wine and boil until liquid is reduced by half.
8. Add water to the pan and bring to a simmer. Return meat and any juices to the pan. Cover the pot with the lid and transfer to the oven.Cook for 2 1/2 to 3 hours or until meat is very tender.
9. Remove from pan and slice across the grain.
10. Serve on top of potatoes or grits and top with sauce from pan.
Nutrition Information:
covered percent of daily need
