Beef Braised in Red Wine
Red Wine Braised Beef is a hearty, savory dish that perfectly showcases a the complex flavors of our dry red wines.
Ingredients
- 2 Tbls. olive oil
- 3 lb. boneless beef chuck roast
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 lb bacon finely chopped
- 1 medium onion finely chopped
- 1 medium carrot finely chopped
- 2 celery ribs finely chopped
- 4 garlic cloves thinly sliced
- 4 sprigs thyme
- 2 sprigs rosemary
- 3 Tbls. tomato paste
- 2 cups of Barrel Select or other dry red wine
- 2 cups water
Instructions
- 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.
- 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.