Red Wine and Demi Glace Roast Beef over potatoes

barbara lentz


My husband is a meat and potatoes guy and so is my dad. This dish is delicious. Just need to add a veg or salad and dinner is complete. I buy demi glace through Amazon and use it all the time. You can substitute Knorr beef bouillon or better then bouillon beef bouillon for the demi glace.

☆☆☆☆☆ 0 votes
15 Min
3 Hr
Stove Top


3 lb
beef chuck roast boneless
1 large
onion chopped
6 clove
garlic minced
3 Tbsp
olive oil
1/4 c
red wine vinegar
1/2 c
dry red wine
3 Tbsp
2 tsp
ground savory
4 c
beef stock
2 c
demi glace reconstituted or 2 packs knorr beef bouillon or 1 tbsp. better than bouillon beef
2 Tbsp
salt and pepper to taste
1/4 c
fresh parsley chopped
mashed potatoes or noodles or pasta cooked


1Cut roast into cubes and rub with cornstarch. Brown beef in olive oil adding salt and pepper. Remove with slotted spoon and set aside.
2Add onions and garlic to pan. Cook 3 minutes. Add vinegar and reduce to evaporate then add red wine and reduce until almost evaporated. Add meat back to pan with paprika, savory, beef stock and demi glace.
3Bring to a boil then reduce to a simmer, cover and simmer 2 to 3 hours until meat is tender and falling apart. Add more stock if needed.
4Serve over mashed potatoes, noodles, or pasta. Garnish with parsley.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American