This hearty fall recipe features tender beef braised in a rich red wine sauce, combined with seasonal root vegetables like carrots and parsnips. The deep flavors of red wine meld with aromatic herbs, making it the perfect dish for cozy evenings.
Ingredients
- 3 lbs beef chuck roast, cut into chunks
- 2 cups red wine (such as Cabernet Sauvignon)
- 2 cups beef broth
- 3 medium carrots, sliced
- 2 parsnips, sliced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 2 bay leaves
Directions
Preheat the oven to 325°F.
In a large Dutch oven, heat olive oil over medium-high heat. Season the beef chunks with salt and pepper, then brown them in batches until golden.
Remove the beef and set aside. In the same pot, add onions, garlic, carrots, and parsnips. Sauté for about 5 minutes until softened.
Stir in tomato paste and cook for 2 minutes.
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer.
Return the beef to the pot, add beef broth, thyme, rosemary, and bay leaves. Stir well to combine.
Cover and transfer to the oven. Braise for 3 hours, or until beef is tender.
Remove bay leaves before serving. Enjoy with crusty bread or mashed potatoes for a complete meal!
