Red Wine Braised Beef

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

beef chuck

🥗Healthier: sirloin

💰Cheaper: brisket

Sirloin is leaner while brisket is cheaper.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Season beef chuck with salt and black pepper, then sear on all sides until browned, about 4-5 minutes per side.

Remove beef from pot and set aside.

Add onions, carrots, and celery to the pot, cooking until softened, about 5-7 minutes.

Stir in garlic and cook until fragrant, about 1 minute.

Add tomato paste and cook for 2-3 minutes, stirring frequently.

Pour in red wine, scraping up any browned bits from the bottom of the pot.

Return the beef to the pot and add beef broth, bay leaves, and thyme.

Bring to a simmer, then cover and reduce heat to low.

Cook for 2-3 hours, until the beef is tender and easily shredded.

Add mushrooms during the last 30 minutes of cooking.

Remove bay leaves and thyme sprigs before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens