Braised Beef With Red Wine And Rosemary
Easy Braised Beef With Red Wine And Rosemary recipe brings a hearty meal to the table with fall-apart tender beef and flavorful sauce. It's rich and incredibly delicious when served with hot rice, noodle or mashed potatoes.
- Prep time
- 15 min
- Cook time
- 1 hr 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2.5 lb boneless chuck roast beef (cut into 2" cubes)
- salt (to taste)
- ground black pepper (to taste)
- 1/4 cup all-purpose flour
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 red onion (sliced)
- 2 cloves garlic (minced)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 4 pieces dried bay leaves
- 2. tablespoons tomato paste
- 2 tomatoes (diced)
- 1 1/2 cups dry red wine
- 1 cup beef broth
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
Instructions
- 1
Pat the beef dry with kitchen towels and season with salt and ground black pepper. Toss the beef in all-purpose flour, shaking off any excess. Set aside.
- 2
Melt the butter in a heavy-bottomed pot (or Dutch oven) over medium-high heat. Add the beef cubes in a single layer and allow them to sear for 1 to 2 minutes on each side until nicely browned, working in batches if necessary. Transfer to a plate and set aside.
- 3
Heat olive oil in the pot, then add the onion, garlic, rosemary, thyme, and bay leaves. Stir constantly for 2 to 3 minutes until aromatic. Add the tomato paste and diced tomatoes, and give it a quick stir.
- 4
Add the dry red wine, beef broth, brown sugar, and soy sauce, and stir well. Then return the beef to the pot. Turn the heat down to medium-low and simmer for 1 to 1.5 hours, or until the meat is fork-tender. Remove the herb stems and serve immediately.