Beef Braised In Red Wine

Beef Braised In Red Wine

Beef Braised In Red Wine

45 minutes

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Details
  • Servings:   8
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   13 Points
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Cuisine
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 1/4 pound bacon, finely chopped
  • 1 ( 3lb ) boneless beef chuck roast
  • 1 medium carrot, finely chopped
  • 2 celery ribs, finely chopped
  • 2 cups of full-bodied dry red wine
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1/2 teaspoon pepper
  • 2 sprigs rosemary
  • 1 teaspoon salt
  • 4 sprigs thyme
  • 3 teaspoons tomato paste
  • 1/4 cup cold water
Instructions

Put oven rack in the middle and preheat oven to 325

Heat oil in a large dutch oven until hot but not smoking. Meanwhile, pat meat dry and season with salt and pepper. Brown meat on both sides for about 10 minutes total. ( if the bottom of your pan starts to scorch turn down the heat some).

Remove meat from pan and let rest on a plate.

Add bacon to pan and saute until browned.

Add the veggies and cook until they are softened and golden brown.

Add garlic, thyme, rosemary and saute for 1 minute. Then add tomato paste and stir in and cook for 1 minute.

Add wine and boil until liquid is reduced by half.

Add water to the pan and bring to a simmer. Return meat and any juices to the pan. Cover the pot with the lid and transfer to the oven.Cook for 2 1/2 to 3 hours or until meat is very tender.

Remove from pan and slice across the grain.

Serve on top of potatoes or grits and top with sauce from pan.

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