Red Wine Braised Beef

This red wine braised beef is a hearty and tasty meal that's great for a cold night. The slow braising method makes sure that the meat is tender and juicy, and the red wine and aromatics add rich flavors to the meat.

Ingredients:

• 3 lbs beef chuck roast


• 2 cups red wine


• 1 onion, chopped


• 4 cloves garlic, minced


• 2 carrots, sliced


• 2 celery stalks, sliced


• 2 cups beef broth


• 2 tbsp tomato paste


• 2 tbsp olive oil


• 2 sprigs fresh thyme


• 2 bay leaves


• Salt and pepper to taste

Instructions:

Preheat oven to 325F 160C

Season the beef with salt and pepper

Heat olive oil in a Dutch oven over medium-high heat

Sear the beef until browned on all sides, about 5 minutes per side

Remove the beef and set aside

In the same pot, add onions, garlic, carrots, and celery

Cook until softened, about 5 minutes

Stir in tomato paste and cook for 2 minutes

Pour in red wine and beef broth, scraping up any browned bits from the bottom of the pot

Add thyme, bay leaves, and the seared beef back into the pot

Cover and transfer to the oven

Braise for 2-3 hours, or until the beef is tender

Once done, remove the beef from the pot and let it rest for 10 minutes before slicing

Serve the beef slices with the braising liquid and vegetables