Red Wine Braised Beef with Carrots and Mushrooms
Ingredients:
- 3-4 lbs. Beef chuck roast
- Salt and pepper
- 2 Tbsp flour
- 1 red onion, sliced
- 2 celery stalks, roughly chopped
- 8 garlic cloves, minced
- 2 Tbsp Tomato paste
- 2 cups red wine
- ½ cup brandy
- 2 Cups beef broth
- 3 bay leaves
- 2 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped4 Carrots, peeled and cut into thick slices
- 8 ounces mushrooms, sliced
- ½ cup fresh parsley, chopped
Directions:
Preheat oven to 300 degrees.
Season meat with salt and pepper generously.
Drizzle olive oil in large Dutch Oven over high heat.
Once hot, seat meat on both sides until brown crust forms.
Remove from pot (DO NOT WIPE THE POT).
Over medium heat add more olive oil.
Add onion and celery, sauté for 5 mins.
Add garlic, sauté for 2 mins.
Add tomato paste and stir.
Add red wine and brandy simmer for 2 mins.
Add beef broth, bay leaves, thyme, and rosemary.
Bring to simmer.
Add chuck roast back to pot. Making sure it is under the liquid.
Cover and braise for 2.5 to 3 hours.
Add carrots and mushrooms.
Cover and cook another 30-45 mins.
When vegetables are soft and meat is falling apart tender it is ready.
Shred beef, garnish with parsley and serve with favorite sides.
Enjoy!
