Braised Beef With Red Wine And Rosemary
Ingredients
The beef
-
2.5
lb
boneless chuck roast beef, cut into 2" cubes
-
to taste
salt
-
to taste
ground black pepper
The sauce
-
¼
cup
all-purpose flour
-
1
tablespoon
unsalted butter
-
1
tablespoon
olive oil
-
1
red onion, sliced
-
2
cloves
garlic, minced
-
2
sprigs
fresh rosemary
-
2
sprigs
fresh thyme
-
4
pieces
dried bay leaves
-
2
tablespoons
tomato paste
-
2
tomatoes, diced
-
1½
cups
dry red wine
-
1
cup
beef broth
-
1
tablespoon
brown sugar
-
1
tablespoon
soy sauce
Instructions
- Pat the beef dry and season with salt and pepper, then toss in flour and set aside.
- Melt butter in a pot over medium-high heat and sear the beef until browned, then transfer to a plate.
- In the same pot, heat olive oil and add onion, garlic, rosemary, thyme, and bay leaves, stirring until aromatic.
- Add tomato paste and diced tomatoes, then stir in red wine, beef broth, brown sugar, and soy sauce.
- Return the beef to the pot, reduce heat to medium-low, and simmer for 1 to 1.5 hours until tender.
- Remove herb stems and serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
482
Total fat
26g
Total carbohydrates
13g
Total protein
39g
Sodium
516mg
Cholesterol
135mg
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