Beef Braised In Red Wine Recipe

Ingredients for Beef Braised In Red Wine

• Olive Oil
• Chuck Roast
• 1 teaspoon salt
• Black Pepper
• 4 slices bacon, diced
• 1 large onion, chopped
• 1 large carrot, chopped
• Celery Ribs
• Sliced Mushrooms
• Garlic Cloves
• Fresh Thyme
• Fresh Rosemary
• 2 tablespoons tomato paste
• Full Bodied Red Wine
• Low Sodium Beef Broth
• 1 cup water

How to Make Beef Braised In Red Wine

1. Preheat oven to 275°F (135°C). Position oven rack in the middle.
2. Pat the beef roast dry with paper towels and season generously with salt, pepper, and Montreal seasoning (if using).
3. Heat olive oil in a large, oven-safe pot or Dutch oven over moderately high heat. Brown the beef roast on all sides, about 10 minutes total. Remove and set aside on a plate.
4. Add diced bacon to the pot and cook until browned and the fat is rendered, about 4 minutes. Remove bacon with a slotted spoon and set aside.
5. Add chopped onion, carrot, and celery to the pot and sauté until softened and lightly golden, about 10-12 minutes.
6. Add sliced mushrooms and sauté for another 5 minutes.
7. Tie thyme and rosemary sprigs together with kitchen twine. Add minced garlic, thyme bundle, and rosemary bundle to the pot and sauté for 2 minutes until fragrant.
8. Stir in tomato paste and cook for 1 minute.
9. Pour in red wine and bring to a boil. Reduce heat and simmer until the liquid is reduced by about half, about 5 minutes.
10. Add beef broth and water to the pot. Bring to a simmer, then return the browned beef roast and any accumulated juices from the plate to the pot.
11. Cover the pot tightly with a lid and transfer to the preheated oven.
12. Braise for 5 hours, turning the meat every hour.
13. Remove the pot from the oven. Transfer the beef to a cutting board. Remove the thyme and rosemary bundles.
14. Skim off excess fat from the surface of the sauce. Discard herb stems.
15. Bring the sauce to a boil and reduce it by about one-third, about 5 minutes. Season with salt to taste.
16. Slice the beef across the grain into 1/2-inch-thick slices.
17. Return the sliced beef to the sauce. Cool completely, uncovered. Then cover and refrigerate for at least 2 hours, or up to 3 days.
18. Before serving, remove some excess fat from the sauce. Reheat, covered, in a preheated 350°F (175°C) oven until hot, 25-30 minutes.