Name: Red Wine Braised Beef
Prep time: 10 min
Cook time: 3 h 20 min
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 2 1/2-3 pounds boneless chuck roast, cut into 3-inch pieces; 3 tablespoons olive oil, divided; 1 tablespoon coarse kosher salt, divided; 1 1/2 teaspoons ground black pepper, divided; 2 small white onions (about 1 pound), roughly chopped; 6 large cloves garlic, roughly chopped; 2 tablespoons tomato paste; 1 tablespoon all-purpose flour; 2 cups dry red wine; 1 cup beef stock; 8 sprigs fresh thyme

Description

The perfect excuse to open up a bottle of wine, our recipe for red wine braised beef is a flavorful and hearty entree that is easy to cook.

Ingredients

Scale

2 1/2–3 pounds boneless chuck roast, cut into 3-inch pieces
3 tablespoons olive oil, divided
1 tablespoon coarse kosher salt, divided
1 1/2 teaspoons ground black pepper, divided
2 small white onions (about 1 pound), roughly chopped
6 large cloves garlic, roughly chopped
2 tablespoons tomato paste
1 tablespoon all-purpose flour
2 cups dry red wine
1 cup beef stock
8 sprigs fresh thyme

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Instructions

Put oven rack in middle position and preheat oven to 325°F.
Heat 1 1/2 tablespoons oil in a large, oven-safe pot over medium-high heat. Evenly sprinkle the chuck pieces with 2 teaspoons salt and 1 teaspoon pepper. Working in two batches, sear the beef until browned, about 2 to 3 minutes per side. Transfer to a platter and set aside.
Lower the heat to medium and immediately add the onion and garlic, as well as the remaining oil, salt, and pepper. Saute, stirring constantly with a sturdy spoon or spatula, until lightly caramelized, about 5 minutes. If the onion is sticking and browning too quickly, add about 1 tablespoon of water and stir.
Stir in the tomato paste until evenly distributed. Sprinkle the flour evenly over the onions and stir constantly until completely combined, about 2 to 3 minutes.
Whisk in the red wine to deglaze the pan while scraping up any browned bits on the bottom of the pan. Whisk in the beef stock and bring to a boil, stirring constantly. Turn off the heat and place the chuck back into the pot in a single layer. Tie the sprigs of thyme together with kitchen twine and tuck in between the chuck pieces in the liquid.
Place a lid on the pot and transfer to the oven. Braise for about 3 hours, or until the chuck pieces are very tender. Remove from the oven, discard the thyme, and serve hot.

Prep Time: 10 minutes
Cook Time: 3 hours, 20 minutes
Category: Beef
Method: Braising
Cuisine: Italian

Keywords: red wine, braised, beef, chuck