Fork tender Braised Beef in red wine with juicy sautéed mushrooms are comforting and delicious. Serve with rice on on a bed of fresh mashed potatoes for a complete balanced meal. Texas toast and French bread also make good partners for the gravy in this dish. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves the succulent gravy and enjoys this meal to the last bite.
Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best served fresh this meal Thanks for visiting and see you again soon.
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In a large bowl: place beef, salt, pepper and mix.
Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside.
Repeat this step with the other half of beef.
In the same dutch oven/pot: add butter and wait for 30 seconds. Add onion and sauté.
Add carrots, celery, tomato paste, garlic and mix everything together. Sauté for 2-3 minutes. Pour ½ cup red wine and deglaze the bottom of the pot.
Sprinkle flour and mix everything together.
Add the rest of the red wine and mix.
Turn up the heat to high and bring to a simmer.
Return seared beef to the pot.
Add thyme, bay leaves & rosemary. Cover the pot with a lid. Preheat the oven to 400°F. Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ hours or until the meat is fork tender.
Sautéd Mushrooms : Meanwhile the last 20 minutes, heat the pan to medium. Add butter and wait for 1 minute. Add quartered mushrooms and sauté for 12-15 minutes.
Remove pot from oven. Discard bay leaves, rosemary & thyme.
Add sauté mushrooms.
Gently stir the everything together with a ladle. Season with salt & pepper to taste.
Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!
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Braised Beef in Red Wine with Mushrooms
Ingredients
- 3 ½ lbs chuck roast cut into 2"x2"
- 3 cups red wine Merlot, Pinot Noir, or Cabernet Sauvignon
- ½ cup carrots chopped
- ½ cup celery chopped
- 3 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 1 tbsp tomato paste
- 2 tsp salt
- 1 tsp black pepper
- 1 large large sweet onions sliced
- 5 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 5 garlic cloves minced
- 2 bay leaves
Sauté Mushrooms
- 1 lb mushrooms
- 2 tbsp unsalted butter
Instructions
- Preheat the oven to 400°F. Pat the beef dry. In a large bowl: place beef, salt, pepper and mix.
- Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the other half of beef.
- In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions, carrots and sauté for 2-3 minutes. Add celery, tomato paste, garlic and mix everything together. Sauté for 2-3 minutes. Pour ½ cup red wine and deglaze the bottom of the pot. Sprinkle flour and mix everything together.
- Add the rest of the red wine and mix. Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Add thyme, bay leaves & rosemary. Cover the pot with a lid.
- Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ hours or until the meat is fork tender
- Sautéd Mushrooms : Meanwhile the last 20 minutes, heat the pan to medium. Add butter and wait for 1 minute. Add quartered mushrooms and sauté for 12-15 minutes.
- Remove pot from oven. Discard bay leaves, rosemary & thyme. Add sauté mushrooms. Gently stir the everything together with a wooden spoon. Season with salt & pepper to taste.
Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!
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