Simple Recipes for Every Day
Wine Braised Beef with Mushrooms
- Serves: 8
- Prep Time: 40 min
- Cook Time: 3 hrs
Ingredients
- 1 (5-pound) chuck roast, fat trimmed and cut into approximately 3-inch pieces
- 1 tablespoon kosher salt
- ½ teaspoon freshly cracked black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 large carrots, peeled and finely diced
- 2 bay leaves
- 4 garlic cloves, smashed
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 3 cups light red wine, such as pinot noir
- 1 pound cremini mushrooms, quartered
- 3 sprigs of fresh thyme
- Mashed potatoes or egg noodles, for serving
Ingredients
- 1 (5-pound) chuck roast, fat trimmed and cut into approximately 3-inch pieces
- 1 tablespoon kosher salt
- ½ teaspoon freshly cracked black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 large carrots, peeled and finely diced
- 2 bay leaves
- 4 garlic cloves, smashed
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 3 cups light red wine, such as pinot noir
- 1 pound cremini mushrooms, quartered
- 3 sprigs of fresh thyme
- Mashed potatoes or egg noodles, for serving
Method
- Preheat the oven to 350°F with a rack in the center position.
- Pat the beef completely dry with paper towels and generously season all over with the salt and pepper. Heat the olive oil in a large braiser or Dutch oven over medium-high heat. Once the oil is glistening, working in batches to avoid overcrowding, add the beef and sear until deeply browned on all sides, about 2 minutes per side. Transfer the seared beef to a plate.
- Reduce the heat to medium and add the onion, carrots, and bay leaves to the same pot. Cook, stirring often, until the vegetables are just tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 2 more minutes.
- Stir in the tomato paste. Sprinkle the flour over the vegetables and stir until absorbed, about 1 minute. Slowly pour in the wine, stirring constantly, then add the mushrooms.
- Return the seared beef to the pot along with any collected juices, nestling the pieces into the liquid but not completely submerging them. Add the thyme sprigs. Increase the heat to high and bring to a boil, then cover tightly and transfer to the oven.
- Braise for 2½ to 3 hours, or until the meat is fork tender and shreds easily. Remove and discard the bay leaves and thyme stems.
- Transfer to a serving platter or serve directly from the pot with mashed potatoes or egg noodles alongside.
Notes
This braise is even better the next day, as the flavors continue to develop and meld. Store leftovers in the refrigerator for up to 3 days, and reheat gently on the stovetop or in a low oven.