This red-wine beef braise takes time, but most of it is hands-off in the oven. Brown the beef in batches rather than crowding the pot; those browned bits become the foundation of the sauce.
Serves: 6
Prep: 30 minutes
Cook: 2 hours 30 minutes
Ingredients
- 2 1/2 pounds beef chuck, cut into 1 1/2-inch cubes
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper
- 2 tablespoons neutral oil
- 4 ounces bacon, diced
- 1 medium yellow onion, diced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups dry red wine
- 2 cups low-sodium beef broth
- 1 teaspoon dried thyme
- 8 ounces cremini mushrooms, halved
- 1 cup frozen pearl onions
Method
- Heat the oven to 325°F. Pat beef dry and season with salt and pepper. Brown bacon in a Dutch oven, then transfer it to a plate.
- Brown beef in batches in the bacon fat, adding oil as needed. Transfer browned pieces to the plate.
- Cook diced onion for 5 minutes. Stir in tomato paste and flour for 1 minute, then gradually whisk in wine and broth.
- Return beef and bacon to the pot with thyme. Bring to a simmer, cover, and braise in the oven for 2 hours.
- Stir in mushrooms and pearl onions, cover, and braise 25 to 35 minutes more until beef is fork-tender. Skim fat and taste before serving.
Variations
Replace wine with additional broth plus 1 tablespoon red wine vinegar for a no-wine version. Add carrots with the mushrooms, or serve over mashed potatoes or buttered noodles.
Storage and reheating
Cool promptly and refrigerate in a covered container for up to 4 days. Reheat gently on the stovetop until bubbling and steaming hot; add broth if the sauce has thickened.
Read the the freezer inventory meal-planning guide and the meal prep guide for busy weeknights for more practical dinner planning. Add this recipe to the Lucru Home meal planner and note any missing ingredients before shopping.
