Beef Braised In Red Wine

🍷 Tender beef, rich wine: a perfect pairing of pure comfort! 😋🔥

1. Introduction:

Beef Braised in Red Wine, also known as Beef Bourguignon, is a classic French dish that transforms humble cuts of beef into a tender, flavorful masterpiece. Slow-cooked in rich red wine with aromatic vegetables and herbs, this is comfort food at its finest.

2. Ingredients List:

• 1/4 pound bacon, finely chopped
• 1 ( 3lb ) boneless beef chuck roast
• 1 medium carrot, finely chopped
• 2 celery ribs, finely chopped
• 2 cups of full-bodied dry red wine
• 4 garlic cloves, thinly sliced
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1/2 teaspoon pepper
• 2 sprigs rosemary
• 1 teaspoon salt
• 4 sprigs thyme
• 3 teaspoons tomato paste
• 1/4 cup cold water

3. How to Cook:

The magic happens through slow braising. First, sear the beef until browned, then sauté the vegetables. Combine everything in a pot with red wine, beef broth, and herbs, and let it simmer gently for several hours until the beef is incredibly tender and the sauce has deepened in flavor.

Step 1: Preheat the oven

Place the oven rack in the middle position. Preheat the oven to 325°F (approximately 160°C). Make sure the oven is fully preheated before proceeding to the next step.

Step 2: Sear the meat

Heat oil in a large Dutch oven over medium-high heat until hot but not smoking. Pat the meat dry with paper towels and season generously with salt and pepper. Brown the meat on all sides, about 10 minutes total, adjusting heat to prevent scorching.

Step 3: Rest the meat

Carefully remove the browned meat from the Dutch oven using tongs or a slotted spoon. Place the meat on a clean plate to rest. This allows the juices to redistribute for a more tender result.

Step 4: Sauté the bacon

Add bacon pieces to the Dutch oven and sauté until they are nicely browned and crispy. Stir occasionally to ensure even cooking. The rendered bacon fat will add flavor to the dish.

Step 5: Cook the vegetables

Add your chopped vegetables (onions, carrots, celery, etc.) to the Dutch oven. Cook over medium heat, stirring occasionally, until the vegetables are softened and lightly golden brown. This may take about 8-10 minutes.

Step 6: Add Aromatics

Add minced garlic, thyme, and rosemary to the Dutch oven. Sauté for about 1 minute until fragrant. Then, add tomato paste, stir it in, and cook for another minute to caramelize it slightly.

Step 7: Deglaze with wine

Pour red wine into the Dutch oven, scraping up any browned bits from the bottom of the pan. Bring the wine to a boil and let it reduce by half, concentrating the flavors. This will create a rich base for the sauce.

Step 8: Braise in the oven

Add water or broth to the Dutch oven until the meat is mostly covered. Bring the liquid to a simmer. Return the meat and any accumulated juices to the pan. Cover the pot with the lid and transfer to the preheated oven. Cook for 2 1/2 to 3 hours, or until the meat is very tender.

Step 9: Slice the meat

Remove the Dutch oven from the oven. Take the meat out of the pan and place it on a cutting board. Slice the meat across the grain into desired thickness.

Step 10: Serve the dish

Serve the sliced meat on top of mashed potatoes or grits. Ladle the rich sauce from the Dutch oven over the meat and potatoes. Garnish with fresh herbs, if desired, and serve immediately.

4. Serving Suggestions

Serve the Beef Bourguignon hot over creamy mashed potatoes, egg noodles, or crusty bread to soak up all the delicious sauce. A glass of the same red wine used in the recipe complements the dish perfectly.

5. Nutrition

Serving size: 8 servings, Calories: 445kcal, Protein: 35g, Fat: 27g, Carbohydrates: 5g, Fiber: 1g, Sugar: 2g, Cholesterol: 127mg, Sodium: 549mg

6. Wrapping It Up:

Beef Braised in Red Wine is a dish that embodies comfort and elegance. Its rich flavors and tender texture make it a memorable meal for any occasion. Try it out and share the warmth with your loved ones!