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  Braised Beef in Red Wine

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This recipe is great served with oven roasted potatoes, buttered pasta or noodles or even atop warm, cream polenta.



 

Nothing beats a cold Sunday afternoon slow roasting a flavorful meal that will not only keep you well fed Sunday night, but will also make for succulent lunches and quick dinners for the first part of the week.

This recipe couldn't be easier. The roast is first browned to create a savory, carmelized crust and then it's topped with earthy mushrooms, sweet onions, aromatics and a good douse of red wine. Place it in the oven, and let it do it's thing while you do yours.

3 lb chuck roast
Olive oil
Salt and pepper
1 large (8 oz) yellow onion, chopped
3 cloves of garlic, minced
10 oz whole mushrooms
2 dried bay leaves
1 tbs dried thyme
2 cups beef stock/broth
cup red wine

Pre-heat oven to 375 degrees. In a large casserole, heat the olive oil, season one side of the roast with salt and pepper, and place this side down to sear in the pan for about 5 minutes seasoning the other side with salt and pepper while in the pan. Once seared, flip roast over and add the remaining ingredients and bring to a simmer. Cover and place the roast in the oven and braised for 2 to 3 hours. Remove and serve with mushroom and juices or strain and reduce to make a thicker sauce.



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