Braised Beef With Red Wine And Rosemary

5 from 2 votes

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 Time15

Cook Time1 30

Total Time1 45

Course: Main Course

Cuisine: American

Keyword: Braised Beef With Red Wine And Rosemary

Servings: people

Calories: 499kcal

Author: Bee Yinn Low

Ingredients

2.5 lb (1250 grams) 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

Pat dry beef with kitchen towels and season with salt and ground black pepper. Toss the beef in all-purpose flour and shake off excess flour. Set aside.
Melt the butter in a heavy-bottom pot (or dutch oven) over medium-high heat. Add beef cubes in one even layer and allow 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.
Heat olive oil in the pot, add onion, garlic, rosemary, thyme and bay leaves, constantly stir for 2 to 3 minutes until aromatic. Add tomato paste and diced tomatoes. Give it a quick stir.
Add dry red wine, beef broth, brown sugar and soy sauce, 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 herbs stems and serve immediately.

Notes

Recipe Source: the seasoned mom

Tips:

Do Not chop the beef into large chunks. Cut the beef into about 2" cubes to minimize the cooking time so that you won't wait for too long to get a fall-apart tenderness.
To ensure the beef is cooked tender and juicy from the inside, we need to coat the beef with flour and sear it until nicely browned before cooking it with other ingredients.
Pick a dry red wine for this recipe, such as Burgundy, Cabernet Sauvignon, Pinot Noir, or anything but not a sweet wine.
Generously give this dish a long time for simmering, so that the beef comes out tender and absorbs all the flavors from the sauce.

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