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red wine braised beef

docc02-8325 avatar
Recipe by
Raj reddy
@docc02-8325

A savory and slightly spicy braised and fork tender beef that has a red wine reduction sauce that has a tinge of sweetness.

►
method Bake

Ingredients For red wine braised beef

  • 2-3 lb
    nolan ryan beef chuck steak
  • 2 tsp
    deli mustard or yellow mustard
  • 2 Tbsp
    olive oil
  • 2 1/2 c
    beef broth
  • 2 Tbsp
    worcestershire sauce
  • 2 Tbsp
    butter
  • 1 md
    yellow onions
  • 1/2 md
    green bell pepper
  • 3-4 stalk
    celery
  • 1/3 bag
    baby carrots
  • 1 can
    italian style diced tomato
  • 1/3-1/2 bag
    baby potatoes
  • 1 tsp
    bouillon cubes
  • 1 1/2 tsp
    sea salt
  • 1 tsp
    coarse pepper
  • 2/3 tsp
    granulated garlic
  • 3 tsp
    minced garlic
  • 2/3 tsp
    onion powder
  • 2/3 tsp
    paprika
  • 1/2 tsp
    crushed red pepper
  • 1/2 c
    cabernet red wine
  • 1/2 tsp
    corn starch
  • 1 tsp
    water
  • 1 tsp
    brown sugar

How To Make red wine braised beef

  • 1
    Cut boneless chuck roast into 4-6 pieces and coat with 1-2 tablespoon of olive oil and 2 tsp mustard.
  • 2
    Sprinkle and coat each piece of meat with salt, pepper, onion powder, garlic, and paprika on all 6 sides
  • 3
    Heat remainder of olive oil and butter in hot Dutch oven or nonstick pan and sear pieces on meat on each of 6 sides for 2 mins each. Once you place meat on pan, do not disturb for the full 2 mins and repeat for each side.
  • 4
    While meat is searing, cut celery and carrots and place on bottom of slow cooker with uncut baby potatoes. Once meat is seared, place the meat on top of the bed of vegetables.
  • 5
    In the pan that was used to cook the meat, add the minced garlic, sliced onions and coarsely cut bell pepper for about 3 mins. Add the 2.5 cups beef broth to pan and deglaze the pan. Add the Worchester sauce and cook on medium high for 5 mins. Add the entire mixture on top of the beef and vegetables in the slow cooker, cover and set to low for 6 hrs.
  • 6
    After 5 hrs, use a laddle to remove about 1 cup of broth (without any veggies) into a small pot. Add the 1/2 cup Cabernet wine and 1 tsp brown sugar and cook on medium for about 30-60 mins until thickens and reduces to about 1/2 in volume. Mix the water and corn starch in a small bowl to make a slurry and add to the pot to thicken it slightly more.
  • 7
    Plate the meat and cover with about 1 tbsp of reduced wine sauce. Use tongs to remove veggies and add to plate. This is also served best with mashed potato or mashed cauliflower mixture.
  • 8
    Enjoy with a glass of the red wine you opened!
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