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A pot of tender red wine braised beef with carrots and fresh rosemary

Red Wine Braised Beef with Garlic & Rosemary

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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Calories: 540
Ingredients Method

Ingredients
  

  • 3 lbs beef chuck roast, cut into 2-inch cubes
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 large carrots , peeled and sliced into rounds
  • 2 stalks celery , diced
  • 6 cloves garlic , smashed and minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 2 cups beef stock
  • 3 sprigs fresh rosemary
  • 2 bay leave s

Method
 

  1. Preheat oven to 325°F (165°C).
  2. Season beef cubes evenly with salt and pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat.
  4. Sear beef in batches until browned on all sides, approximately 3-4 minutes per side, then remove and set aside.
  5. Reduce heat to medium and add onion, carrots, and celery to the pot; sauté for 6 minutes until softened.
  6. Add garlic and tomato paste, stirring constantly for 2 minutes until the paste turns a deep brick red.
  7. Pour in the red wine to deglaze the pot, scraping the bottom with a wooden spoon to release the fond.
  8. Return the beef and any accumulated juices to the pot.
  9. Add beef stock, rosemary sprigs, and bay leaves; bring to a light simmer.
  10. Cover with a tight-fitting lid and transfer to the oven.
  11. Braise for 2.5 to 3 hours until the beef is fork-tender.
  12. Discard rosemary stems and bay leaves before serving.