Cozy Red Wine Braised Beef

Cozy Red Wine Braised Beef

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  • 2 tablespoons high-heat oil
  • 3 pounds beef roast, about 2 inches thick (chuck, tri-tip, top round or brisket)
  • 1 sweet onion or 3 to 4 shallots, peeled and coarsely chopped
  • 1 carrot, coarsely chopped
  • 2 ribs celery, coarsely chopped
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 bay leaves
  • 1 tablespoon orange zest
  • 1 1/2 tablespoons paprika (use smoked if you have it)
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon cinnamon
  • 2 cups dry red wine
  • 4 cups beef broth
  • Salt and pepper, to taste
  • 3 tablespoons butter
  • 3 tablespoons flour
  • Blue Cheese Smashed Potatoes
  • Chopped parsley, sour cream and horseradish, to garnish (optional)


Preheat oven to 325° F.

In a large “stovetop to oven” pan, heat oil over medium-high heat. Add roast and brown extremely well on both sides. Remove from the pan. Stir in onions, carrots, celery, sage, rosemary and thyme. Cook, stirring, for 3 to 4 minutes or until vegetables start to brown gently. Add bay leaves, orange zest, paprika, clove and cinnamon and stir 1 minute more to bloom the flavors. Pour wine into the pan and boil until reduced by about half. Add stock and bring back to a simmer. Season with salt and pepper and add the roast. Cover the pan and place in the oven for about 2 hours or until meat is fork tender.

In a small saucepan, melt butter and stir in flour. Cook over medium heat for 2 to 3 minutes then remove from heat (see note).

Remove meat and vegetables from the pan and keep warm. Skim any excess fat. Bring the cooking liquid to a simmer and whip in butter-flour mixture. Simmer gently until thickened. Shred meat into large chunks and add back to the sauce.

Spoon Blue Cheese Smashed Potatoes around the edge of wide serving bowls. Ladle meat and sauce into the center of the bowls. Garnish with chopped parsley, sour cream and horseradish, if desired.

Special notes:

Instead of thickening with a roux, you may puree the cooking broth with all of its onions, carrots and celery. The cooked vegetables will give it a nice texture.

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