Braised Beef in Red Wine with Mushrooms
Tender Braised Beef in Red Wine with fresh sautéed mushrooms in this hearty delicious meal that will feed your hungry family.
Servings: 6
Calories:
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.