Beef and Root Vegetables Braised in Red Wine

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be made from scraps.

beef chuck

🥗Healthier: leaner cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often more affordable and can add different flavors.

Begin with a large pot suitable for both meat and vegetables.

Salt the beef, noting that you don't need prime cuts as it will braise for over 2 hours.

Brown the beef in the pot to add flavor.

Steep dried porcini mushrooms in hot stock until ready to add to the sauce.

Add bacon to the pot for flavor and fat.

Add chopped carrots and onion to the pot.

Once the beef is browned, add the bacon and allow it to render fat.

Add tomato paste to the pot, creating a hot spot to build flavor.

Add rosemary, sage, and bay leaves to the pot.

Chop the soaked porcini mushrooms and add them to the pot, discarding any sediment.

Pour in a full bottle of red wine, emphasizing the importance of acidity and flavor in cooking wine.

Add stock to the pot and return the browned beef to the mixture.

Season the sauce with salt, bring it to a boil, then cover and transfer to a preheated 350°F oven for 1 to 1.5 hours until the meat is tender.

Half an hour before the meat is done, add onion and rutabaga to the pot.

After cooking, remove the meat and cut it into pieces, serving it in the center of a plate.

Arrange the cooked vegetables around the meat on the plate.

Add sauce over the meat and vegetables for decoration and flavor reinforcement.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens