Red Wine Braised Beef: A Cozy One-Pot Family Favorite

Experience the comforting flavors of Red Wine Braised Beef, a tender one-pot dish perfect for gatherings or cozy dinners.

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Prep Time 20

Cook Time 2 30

Resting Time 45

Total Time 3 35

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef

3 pounds Beef Chuck Roast A flavorful cut perfect for braising; well-marbled to remain juicy.
2 tablespoons Neutral Oil For searing the beef to develop rich flavors.

For the Aromatics

1 Yellow Onion Adds sweetness and depth to the braising liquid.
2 Leeks Provide a mild onion flavor; use the white and light green parts only.
4 cloves Garlic Cloves Enhance aroma and taste with their deep, savory notes.

For the Vegetables

2 Carrots Sweetness and texture; can substitute with parsnips if desired.

For the Sauce

1 bottle Red Wine (Merlot or Cabernet Sauvignon) Essential for depth of flavor; enhances the sauce.
4 cups Beef Stock Adds richness; homemade is preferred but store-bought is fine.

Herbs and Seasoning

5 sprigs Fresh Thyme Offers herbal notes; imparts freshness to the dish.
2 Fresh Bay Leaves Adds a subtle depth; remember to remove before serving.
1 teaspoon Kosher Salt Essential for seasoning.
1 teaspoon Freshly Ground Black Pepper Essential for seasoning.

For Garnish

2 tablespoons Fresh Minced Chives For garnish; brightens the dish when served.

Serving Suggestion

4 cups Mashed Potatoes Served alongside; a classic pairing that complements the beef.

Equipment

Braiser
Dutch oven

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
Pat the beef chuck roast dry and season with kosher salt and black pepper. Sear in neutral oil over medium-high heat for 3-4 minutes on each side until browned.
Sauté chopped onion, leeks, and minced garlic for about 5 minutes until translucent.
Deglaze the pot with red wine, scraping up browned bits. Add beef stock, salt, and pepper. Bring to a gentle simmer.
Return the beef to the pot, add carrots, thyme, and bay leaves, ensuring the beef stays elevated above the liquid.
Cover and braise in the oven for about 2.5 hours, uncovering for the last 30-45 minutes until fork-tender.
Remove from oven and let the beef rest in the juices for at least 45 minutes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

Leftovers taste even better the next day. Store in an airtight container for up to 6 days. Freeze for up to 3 months.

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