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Braised Meat

Braised meat cooked in red wine and herbs creates a warm, comforting dish perfect for family dinners and stress-free meal prep.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds beef chuck roast Use a well-marbled cut for more flavor.
  • 2 cups red wine Alternatively, white wine can be used.
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced Toasting enhances flavor.
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation and Cooking
  1. In a large, heavy pot, heat olive oil over medium-high heat. Season the beef roast with salt and pepper, then brown it on all sides.
  2. Remove the beef and set it aside. In the same pot, add onions, carrots, and celery and sauté until softened.
  3. Add the garlic and cook for another minute. Stir in tomato paste, oregano, and thyme.
  4. Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
  5. Return the beef to the pot, cover, and reduce heat to low.
  6. Cook for 3-4 hours until the beef is tender and easily shredded.
  7. Serve with crusty bread or creamy polenta, garnished with fresh parsley.

Notes

Don’t rush the browning; it adds flavor. You can substitute red wine with white wine or use beef broth and balsamic vinegar. Leftovers can be stored for 3-4 days in the fridge or frozen for up to 3 months.