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- Meat and poultry
- Cuts of beef
- Stewing steak
A rich and tasty dish that is good enough for a dinner party, yet easy enough for an informal supper. Can easily adapt for a slow cooker and the flavours will improve if cooked in advance.
108 people made this
- 900g (2 lb) braising or stewing beef, cubed
- seasoned flour
- olive oil
- 450g (1 lb) shallots
- 4 large garlic cloves, crushed
- 450g (1 lb) mushrooms, quartered
- 1 bottle of red wine
- 4 rashers of smoked bacon, chopped
- 3 tablespoons tomato ketchup
- 1 bouquet garni
- 1 beef stock cube
MethodPrep:20min ›Cook:3hr30min ›Ready in:3hr50min
- Coat the meat in the flour and fry in the oil for approx 5 minutes until brown. Set aside in a large casserole dish.
- Fry the shallots in oil for 3-5 minutes, adding the crushed garlic for the last 2 minutes. Add this to the beef along with the mushrooms.
- Warm the wine till bubbling and add to the casserole.
- Add ketchup, bouquet garni, beef stock cube and bacon to the casserole and mix together.
- Cover and put in oven at 170 C / Gas 3 for approximately 2 1/2 hours, remove lid and cook for a further 1/2 hour. Alternately put in slow cooker on low for 6-8 hours.
Reviews & ratingsAverage global rating:(21)
Reviews in English (19)
A whole bottle of wine was too much, when I make it again I shall use less and button mushrooms-14 Feb 2011
Very easy to make and very tasty too. I didn't use a whole bottle of wine as I think that would've been too much. I used a crock-pot and 6 hours on low was just right.-07 Aug 2011
Really lovely, all my guests ate it up quickly with some garlic-infused mashed potato and some fresh green beans. Will definately make this again.-14 Sep 2011
Just imagine: It’s 6 pm on a weeknight, and instead of frantically mixing up spaghetti marinara, again, you and the family are sitting down for a meal—together. And not just any meal, but bowls of beef so tender and juicy it falls apart with the touch of your fork, mushrooms bursting with the flavor of wine and meaty juices, and a bed of creamy mashed potatoes smothered in the garlicky drippings from the braise (aka, the best gravy ever). And—though it cooks for nearly 3 hours—the prep only takes 15 minutes. Braising—the OG “set it and forget it”.
Braised Beef in Red Wine
An intensely flavored red wine sauce is the hallmark of this dish. My recipe contains nearly a whole bottle, along with a little soy sauce, vinegar, garlic, onions, and carrots. Bringing the marinade to a boil before pouring it over the beef makes the meat absorb the flavor much faster.
It’s important to use beef shoulder or shank. These lean yet gelatinous cuts retain their moistness after cooking — a quality essential to the dish.
I cook the beef in a pressure cooker to save time, but you can make it in a Dutch oven. Brown the meat as directed, add the marinade to the pot and bring to a boil. Cover and cook, tightly covered, over low heat for 3 hours, or in a 275-degree oven then finish as described in the recipe. Cooking the meat in a closed pot — either a pressure cooker or a Dutch oven — helps keep it moist.
2 onions (about 8 ounces), peeled and quartered
2 carrots (about 6 ounces), peeled and cut into 1-inch pieces
1 head garlic, separated into cloves (12 to 15), but not peeled
4 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons red wine vinegar
1/4 cup balsamic vinegar
2 tablespoons dark soy sauce
1 tablespoon black peppercorns, coarsely crushed
3 cups dry red wine, preferably a Cabernet Sauvignon or a deep, fruity Rhône Valley-style wine
1 boneless beef shoulder blade (top blade) roast (about 3 pounds) or a boned whole beef shank
1 tablespoon olive oil
1/2 teaspoon salt
1 tablespoon potato starch (see page 000), dissolved in 4 tablespoons water
About 18 small baby carrots (8 to 10 ounces), peeled
About 18 small pearl onions (about 8 ounces), peeled
About 18 small potatoes (about 1 pound), peeled
About 18 medium mushrooms (about 12 ounces), cleaned
1 tablespoon chopped fresh parsley
FOR THE MARINADE: Combine all ingredients in a saucepan and bring to a boil over high heat.
Meanwhile, place the meat in a heatproof container. When the marinade comes to a boil, pour it over the meat and let cool. When it is cool, cover the container with plastic wrap and refrigerate for at least 6 hours, or as long as 3 days.
When you are ready to cook, remove the beef, reserving the marinade, and pat it dry with paper towels. Heat the oil in a pressure cooker over medium-high heat until hot. Add the beef and sprinkle it with the salt. Cook, uncovered, over medium heat for about 15 minutes, turning occasionally, until the meat has browned on all sides.
Add the marinade and bring to a boil. Cover and bring the cooker to the appropriate pressure, following the manufacturer’s guidelines, then reduce the heat to very low and cook for 1 hour.
Depressurize the cooker according to the manufacturer’s instructions and remove the meat. Transfer the cooking juices to a saucepan and let them rest for 10 minutes to allow the fat to rise to the top. Return the meat to the cooker.
Skim all the visible fat from the surface of the cooking juices and bring the liquid to a boil. Boil gently for 5 minutes, then stir in the dissolved potato starch to thicken the juices. Strain the sauce through a fine strainer and pour all but 1 cup of it over the meat. Set aside.
FOR THE VEGETABLES: Combine the carrots, onions, and 1 cup water in a saucepan, bring to a boil, cover, and boil gently for 5 minutes. (Most of the liquid should have evaporated.) Set aside.
Meanwhile, put the potatoes in another saucepan and cover with cold water. Bring to a boil and boil gently for 12 to 15 minutes, uncovered, until they are almost cooked but still firm. Drain, add to the carrots and onions, and set aside.
Pour the reserved cup of wine sauce into a medium saucepan. Add the mushrooms, cover, bring to a boil, and boil gently for 5 minutes. If not ready to serve, set aside.
At serving time, reheat the meat in the sauce over low heat until it is heated through. Meanwhile, add the carrots, onions, and potatoes to the mushrooms and heat until hot.
Cut the meat into 1-inch-thick slices and arrange on a large platter. Surround the meat with the vegetables and pour the sauce over and around them. Sprinkle with the parsley and serve.
Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.
Can this recipe be done in a crock pot?
I don't see where the berries are being used. I'am assuming by the comments its mixed with the honey as the coating for the broil?
Good advice on braising technique. Thanks, technique advice is always welcome! I swapped out the berries for rosemary and carrots/pancetta for mushrooms. Awesome, yum!
Great deep flavour. Beef was fall apart tender. Great way to prepare the next Inexpensive cut of beef without worrying about it being too tough or chewy. There was a lot of remnant juice, but it was great to coat the barley or potato side dish.
Delicious and very tender. Did not have honey so put 1 Tblsp of brown sugar. Did not have nutmeg so added 1 Tsp of 5-spices Chinese spice. Hubby loved it! Will do it again.
It was really delicious, it did take a long time to cook tho. And there was a lot of extra sauce I couldn't bear to throw away, so next time I'd add a lot more veggies like potatoes maybe.
My brother in law made this recipe for dinner and it was wonderful.very tender
This is the easiest and most delicious recipe. Since getting it in my Ricardo's Magazine, we have served it not less than 3 times and it is going into the oven again now. Don't pass it up! Totally worth it.
Delicious! Even my picky 6 year old loved it. Next time I might dice a few potatoes.
I searched out this recipe because I had 2 cups of red wine to use up! We really enjoyed this dish! I did not have the juniper berries and ended up using home smoked bacon instead of the pancetta. but other wise followed the directions to a tee! Served this over mashed potatoes and garlic sauteed broccoli! Kudos on a wonderful dish!!
I changed a few ingredients and adapted to what I had in the fridge. Instead of using juniper berries and honey, I used a handful of fresh cranberries and maple syrup. I also added swiss brown mushroom and left out pancetta. I served it with mashed potatoes and the whole family loved it! The result was very yummy and perfect for the cold weather outside!
- 6-pound boneless beef bottom round roast, tied
- 6 cups chicken stock (page 148)
- ½ cup dried porcini mushrooms (about 1 ounce)
- ¼ cup extra-virgin olive oil
- 2 teaspoons kosher salt, plus more to taste
- 3 ounces thickly sliced pancetta, coarsely chopped
- 1 medium onion coarsely chopped, plus 2 medium onions cut into 2-inch chunks
- 1 medium carrot, cut into chunks
- 4 fresh bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- One 6-ounce can tomato paste
- One 750ml bottle dry red Italian wine
- 2 pounds rutabaga or turnips, peeled and cut into 1-to-2-inch chunks
Lidia’s Favorite Recipes
Heat the oven to 350 degrees F with a rack set in the center. Season all surfaces of the roast with half the salt. Pour the olive oil into a large, heavy braiser and set over medium- high heat. Lay the roast in, and brown it, until caramelized all over. Remove to a platter.
While keeping the skillet over medium- high heat, drop in the cut vegetables and garlic cloves, toss to coat with oil, and spread out in the pan. Drop in the rosemary, sage leaves, grated nutmeg, peppercorns dried porcini, and remaining teaspoon salt, and toss all together. Cook for 3 or 4 minutes, stirring frequently and scraping up the browned meat bits on the pan bottom, just until the vegetables soften then lower the heat.
Push the vegetables to the sides and return the roast to the pan, laying it flat on the bottom. Pour in the bottles of wine and any meat juices that collected on the platter. The roast should be at least half submerged— add beef stock as needed.
Cover the pot, and heat until the wine is steaming but not boiling. Uncover the pan, and place it in the oven. After 30 minutes, rotate the roast so the exposed meat is now submerged in the braising liquid.
Braise this way, turning the meat in the pan every 30 minutes, for about 3 hours, until fork- tender. The liquid should not boil— if it does, pour in some cold water to stop the bubbling, and lower the oven temperature.
After 2½ hours, check the beef. It should be fork tender. Take the pan from the oven. Remove the meat to a platter, with intact carrot and celery pieces to serve as a garnish. Skim any fat from the braising juices, heat to a boil, and reduce to a saucy consistency that coats the back of a spoon. Pour through a sieve set over a clean container. Press the juices from the strained herbs and vegetable pieces. Pour in any juices from the meat platter, and season the sauce to taste with salt and freshly ground black pepper. (If you are not going to serve right away, put the meat and reserved vegetables in the sauce to rest and cool, for a couple of hours or overnight in the refrigerator.)
To serve, slice the meat crosswise (easiest when it is cool). Pour a shallow layer of sauce in a wide skillet, and lay the slices in, overlapping. Heat the sauce to bubbling, spooning it over the beef, so the slices are lightly coated. Lift them with a broad spatula and slide onto a warm platter, fanned out. Heat the carrots and celery in the sauce, too, if you’ve saved them, and arrange on the platter. Serve, passing more heated sauce at the table.
- 1 (2 pound) beef chuck roast
- 1 onion, cut into 8 pieces, layers separated
- 2 large carrots, cut into 1-inch pieces
- 2 ribs celery, cut into 1-inch pieces
- 10 whole black peppercorns
- 5 whole cloves
- 1 clove garlic, crushed
- 1 cinnamon stick
- 1 sprig rosemary
- 2 bay leaves
- 1 (750 milliliter) bottle Barolo (dry Italian) red wine
- 3 tablespoons olive oil, or more to taste
- 1 teaspoon salt
Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves together in a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover stockpot and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered return to refrigerator to finish marinating, about 6 hours more.
Transfer chuck roast from marinade to a plate to rest pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both vegetable mixture and wine.
Heat olive oil in the stockpot over medium-high heat. Brown chuck roast on all sides, 4 to 6 minutes per side. Reduce heat to medium. Add strained vegetable mixture to stockpot cook with the chuck roast until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.
Pour reserved wine back into stockpot add salt. Reduce heat to medium-low, cover, and simmer without removing cover for 2 hours. Remove cover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from cooking liquid to serving platter tent with foil to keep warm.
Return cooking liquid to a boil over medium-high heat simmer until reduced to sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt puree mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.
Add the chopped bacon to a large Dutch oven. Heat to medium-high heat, and cook the bacon until the grease is coating the pan. Remove the bacon, and eat it as a delicious snack. Alternatively, you can use 2 tbsp. of butter, olive oil, or vegetable oil. We like bacon fat for extra flavor!
While the bacon is cooking, generously season the beef cheeks with salt and pepper. After you’ve removed the bacon, place the beef cheeks in the Dutch oven, and sear in the bacon fat (or butter / oil) over medium high heat until each side is browned. Flip as necessary. Remove once browned, and set aside.
Add the chopped onion, carrot, and celery to the Dutch oven. Reduce heat to medium, and cook the vegetables until soft, about 10 minutes. Once soft, add the tomato paste and minced garlic to the vegetables. Mix the vegetables, tomato paste, and garlic together.
Pour the wine into the Dutch oven, and scrape up any browned bits from the bottom of the pan into the liquid. Return the cheeks to the Dutch oven, and bring the mixture to a boil. Once boiling, remove from heat, add the bay leaves to the mixture, and cover.
Place the Dutch oven into an oven preheated to 325ºF, and cook for approximately 3 hours until the cheeks are fall apart tender. Remove from oven, take the bay leaves out of the mixture, and serve. We suggest serving the cheeks over mashed potatoes or risotto with a generous helping of the braising liquid over top for sauce. If desired, you can return the sauce to the stovetop, bring to a boil, and reduce to your preferred thickness. Enjoy!
Braised Beef in Tomatoes & Red Wine
- Calories 392
- Fat 13.8 g (21.2%)
- Saturated 5.0 g (24.9%)
- Carbs 10.1 g (3.4%)
- Fiber 2.6 g (10.4%)
- Sugars 4.9 g
- Protein 49.4 g (98.9%)
- Sodium 941.1 mg (39.2%)
Salt and freshly ground black pepper
large yellow onions, diced
red pepper flakes, optional
(32-ounce) can diced tomatoes, drained
bold red wine, such as Chianti
Heat the oven to 325°F. Cut the chuck roast into 3 or 4 large pieces. Brush the pieces with oil and apply salt and pepper generously. Heat your largest, deepest sauté pan over medium-high heat and sear the meat for several minutes on each side, about 12 minutes in all. (If the meat does not all fit in the sauté pan at once, do this in batches.) When the meat is well seared, with a dark brown crust all over, remove to a plate and turn the heat down to low.
Add the onions and garlic, and sprinkle with salt. Cook on low heat for 10 minutes or until they are golden and soft. Add the red pepper flakes, if you desire a little kick.
Stir in the diced tomatoes and sauté over medium heat for 2 to 3 minutes, then stir in the red wine. Bring to a simmer, scraping any browned bits off the bottom of the pan, then turn off the heat and stir in the balsamic vinegar. Put the chuck roast pieces back in the sauté pan. (If the pan is too small, transfer meat and sauce to a Dutch oven.)
Cover the pan and cook in the oven for 4 hours. (This can also be done in a slow cooker. At this point transfer to a slow cooker and cook on LOW 8 to 10 hours.)
After 4 hours, remove the meat from the oven and cool for 20 to 30 minutes. Use two forks to shred the meat thoroughly. Refrigerate overnight. The next day, scrape off the layer of fat that has hardened on top of the meat. The meat can be refrigerated for up to 3 days, and warmed gently in the oven for about an hour at 300°F.
The meat can be served as it is, in its sauciness, or you can pour off much of the sauce, and blend it into a smooth, thicker sauce. Serve over polenta or pasta with a good red wine.
The meat also freezes beautifully. Freeze meat in sauce, in a well-sealed container for up to 6 months for best taste.
Today I’m sharing one of my favorite beef roast recipes that somehow has not found it’s way onto the blog already. And that is a pity, because it’s one of my go-to roast recipes. There are so many wonderful things to love about this dish. Let me start by saying that this recipe (like most recipes) can be braised in a Dutch oven or a slow cooker. I generally make it on the oven, but have on occasion made it in a slow cooker. Both versions are incredibly delicious. So, depending upon your needs, you have the option to cook it however you like. This dish is also a perfect make-a-day-ahead dish, as it reheats beautifully and the flavors get even better the next day.
There are a wonderful array of flavors that are combined with this roast. I’m guessing you are figuring out that I love the combination of red wine and rosemary together since one of my recent posts also featured these flavors. I can’t help it, they are perfect with beef. I chop up carrots, celery, onion, and garlic into very small pieces that break down into a wonderful, delicious sauce. Fresh rosemary and thyme and a bay leaf are added to the vegetables, along with the red wine and a dab of tomato paste. Left to braise for just a few hours in the oven, or all day in the slow-cooker, the beef becomes tender and you are left with a very rich and flavorful sauce. The next step is up to you– there are a few options. When the roast is done cooking, remove it from the pan. At this point you can purée the sauce if you don’t want tiny bits of vegetables, or reduce it if you want it thicker. However, here’s what I do. I combine a bit of butter and a bit of flour (equal parts) with a fork until they form a paste. I whisk that into the sauce, to thicken it just slightly. And that’s it. I don’t strain or purée it, because I really enjoy the chunky texture of the cooked down vegetables. I re-season with salt and pepper and add some fresh parsley to brighten it up. We love this meal. Truly, it’s one of our favorites. The red wine need not be expensive, something dry works well. And as always, something you’ll want to drink, because there will be a bit leftover.
Along with braising some beautiful dishes this winter, I’ve taken up sourdough bread-baking using wild yeast. This has been so fun and exhilarating. I absolutely love to learn new techniques in the kitchen. Back in the day before commercial yeast existed, this is how people had to make their bread –capturing and manipulating wild yeast spores that were in the air, on the flour, and even on their skin. It is all very fascinating to me. A lot of observing has gone into this process. Being able to know when my starter is ready to be used or when it is hungry and needs to be fed. Dealing with a cold, Minnesota house and predicting how long it will take my dough to get to the point where it is ready to be baked. I’ve enjoyed the process and we all have enjoyed the bread. And now it’s become part of our routine.
I hope you make this beef roast and either bake up some warm crusty bread or buy yourself a loaf, because that sauce will be begging for some. Enjoy!
The Recipe: Braised Beef Roast with Red Wine and Rosemary
3-6 pound beef roast, preferably grass-fed (no need for an expensive cut)
1 medium white onion, finely chopped
5-6 garlic cloves, finely chopped
3 large carrots, peeled and finely chopped
2 celery stalks, finely chopped
4-5 fresh rosemary sprigs (either left whole or leaves removes and minced)
small bunch of fresh thyme (either left whole or leaves removed and minced)
2 tablespoons double-concentrated tomato paste
1 1/2 – 2 tablespoons softened butter
1 1/2 – 2 tablespoons flour
fresh parsley, for serving
Slow-Cooker Method: I’m not going to list cooking times in this recipe. Most everyone’s slow-cooker cooks at a different rate and the size of your beef will effect the amount of time needed, as well. If cooking entirely on low– I’d give yourself 12 hours or so. You may want to do a combination of slow/high temperatures, if wanting to shorten the length of time. Dry off the beef and season liberally with salt and pepper. In a deep pan, such as a dutch oven, add some olive oil and when the pan is hot, brown all the sides of the beef. You want a deep caramel color. Remove the beef from the pan and place it into the slow-cooker. Add the vegetables and a bit more olive oil to the hot pan. Cook just a few minutes until softened a bit. Then add the tomato paste, red wine, and water and bring to a boil, scraping up anything on the bottom of the pan. Pour it over the beef in the slow-cooker and cook either on high or low, or whatever works best when cooking meat in your slow-cooker. Add the rosemary, thyme, (they can be left whole, just remove the stems before serving, or remove leaves and mince, if you don’t enjoy large rosemary leaves) bay leaf, and a bit of salt and pepper. The beef is done when it is very tender and can be easily maneuvered with a fork. If it doesn’t feel tender, leave it a bit longer.
Dutch Oven Method:Preheat oven to 325°F. Add the olive oil to the pan and heat. Dry off the beef and season liberally with salt and pepper. Brown all the sides until it reaches a deep caramel color. Remove beef from pan. Add more olive oil, if necessary and sauté the vegetables for a few minutes until softened. Add the tomato paste, red wine, and water and bring to a boil, scraping up any bits on the bottom of the pan. Place the beef back into the Dutch oven, along with the rosemary, thyme (they can be left whole, just remove stems before serving, or remove leaves and mince, if you don’t like large rosemary leaves) bay leaf and a bit of salt and pepper. Cooking time will vary depending upon how big of a piece of beef you braise. Begin checking at 2 hours for a smaller one, larger ones will take around 2 1/2 – 3 hours, or more. The beef will be done when it is very tender and can be maneuvered easily with a fork. If it doesn’t feel tender, braise it longer.
Before serving for both methods: remove the beef and scrape off any visible fat. You may reduce the sauce if you want, or purée it. I don’t. Remove and discard the bay leaf and any rosemary or thyme stems (if there are any) from the pan. In a small bowl, combine the butter and flour with a fork until a paste forms and whisk it into the liquid over medium-high heat on the stovetop. If using the slow-cooker method, it is a good idea to transfer the sauce to a pan and place on the stovetop when adding the butter/flour mixture over medium-high heat. Re-season with salt and pepper (sometimes a lot of salt is needed to bring out the flavor, but don’t worry– it’s a big piece of beef) and add fresh parsley before serving. This roast goes beautifully with regular mashed potatoes or a potato mash combined with parsnips or celery root. One more note, this is a perfect make-a-day-ahead meal, as the flavors get even better after sitting overnight. Enjoy!