Serves 16
330 min
Braised Beef with Root Vegetables and Red Wine
Recipe GLPR0b407053221e21
A traditional French-style braise featuring tender, fall-apart beef chuck roast slowly cooked in red wine with aromatic vegetables, mushrooms, and herbs. The beef becomes incredibly tender through low and slow cooking, while the cooking liquid reduces to create a rich, deeply flavored sauce. Serves 16.
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Ingredients
5 pounds Boneless chuck roast
1 tablespoon Kosher salt
1½ teaspoons Freshly ground black pepper
¼ cup All-purpose flour
2 tablespoons Canola or vegetable oil
1 Medium fennel bulb, trimmed and quartered
1 Medium yellow onion, cut into large chunks
3 Large carrots, cut into 2-inch pieces
4 cloves Garlic cloves, minced
1 pound Cremini mushrooms, halved
2 tablespoons Tomato paste
2½ cups Dry red wine
1¼ cups Low-sodium beef broth
3 Fresh thyme sprigs
2 Bay leaves
Directions
Pat the chuck roast dry with paper towels. Season generously all over with kosher salt and freshly ground black pepper. Dust the beef evenly with all-purpose flour, tapping off any excess.
Heat the canola oil in a large heavy-bottomed Dutch oven or braising pot over medium-high heat until shimmering. Working in batches if necessary to avoid crowding, sear the beef on all sides until deeply browned, 3 to 4 minutes per side. Transfer the browned beef to a plate.
In the same pot, add the diced yellow onion and cook, stirring occasionally, until softened, about 4 minutes. Add the minced garlic and stir constantly for about 1 minute until fragrant.
Add the tomato paste and stir to combine with the onion-garlic mixture, cooking for 1 minute to deepen the flavor. Deglaze the pot by pouring in the dry red wine, scraping up any browned bits from the bottom with a wooden spoon.
Return the beef to the pot. Add the beef broth, thyme sprigs, and bay leaves. The liquid should come about halfway up the sides of the beef; add more broth if needed. Bring to a simmer.
Cover the pot and transfer to a 325°F oven. Braise for 2 to 2.5 hours, turning the beef over halfway through cooking.
Remove the pot from the oven. Add the quartered fennel, carrot pieces, and cremini mushrooms, stirring gently to distribute them around the beef. Return to the oven, covered, for another 1 to 1.5 hours, until the beef is very tender and shreds easily with a fork, and the vegetables are completely tender.
Remove from the oven. Transfer the beef to a cutting board and let rest for 5 minutes, then cut into chunks or pull into large pieces. Return the beef to the braising liquid.
Remove and discard the thyme sprigs and bay leaves. Skim off any excess fat from the surface of the liquid. The beef should reach an internal temperature of at least 190°F for maximum tenderness. Serve the beef and vegetables in shallow bowls, ladling the rich braising liquid over top.
