Red Wine Braised Beef with Baby Potatoes 

 

 

 

 

 

 

 

 

 

Ingredients:

2.5 lbs beef chuck roast

1 tbsp olive oil

Salt & pepper to taste

1 yellow onion, sliced

4 garlic cloves, minced

2 tbsp tomato paste

1 cup red wine (dry)

2 cups beef broth

1 tbsp Worcestershire sauce

1 tsp dried thyme or 2 sprigs fresh thyme

1 lb baby potatoes, halved

Optional garnish: fresh parsley or thyme

 

Instructions:

1. Sear the beef:

Season beef generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear beef on all sides until browned. Remove and set aside.

2. Sauté the base:

In the same pot, add onions and cook until softened (about 5 minutes). Add garlic and tomato paste, stir for 1 minute.

3. Deglaze with wine:

Pour in red wine, scraping the bottom of the pot. Let simmer for 2–3 minutes to reduce slightly.

4. Braise:

Return beef to pot. Add beef broth, Worcestershire, thyme, and bring to a low simmer. Cover and cook in a 325°F (163°C) oven for 2 hours.

5. Add potatoes:

After 2 hours, add halved potatoes. Return to oven and cook uncovered for 30–40 minutes more, until beef is tender and potatoes are fork-soft.

6. Finish & serve:

Let rest for 10 minutes before serving. Garnish with herbs and spoon the rich gravy over the beef and potatoes.