BEEF IN RED WINE SAUCE

Beef in Red Wine Sauce

  • 1 3-lb beef chuck roast
  • salt and pepper
  • garlic powder
  • 2 bay leaves
  • 3 cloves of garlic, peeled and smashed
  • 2 large or 3 small yellow onions, peeled and halved
  • 2 cups red wine
  • 1 cup beef stock
  • 6 carrots, peeled and cut into the desired size
  • 6 small red potatoes, peeled and cut in half
  • 1/4 cup chopped parsley

Season the beef well by rubbing it with salt, pepper and garlic powder. Massage those seasonings into the meat. Brown the roast in a heavy pot with a lid in 3 tablespoons olive oil until a deep golden brown on all sides. Add the red wine (I prefer a full bodied red but any good red will do), beef stock, onions, garlic and bay leaves. Cover pot and cook in a 325 degree oven for 2 to 2-1/2 hours or until fork tender. Don’t let it get to the stage where it is falling apart.

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While beef is cooking prepare your choice of winter vegetables and cook until just tender.

Place beef on a warm platter. Cover with foil and let it rest for 10 minutes, then slice. Remove bay leaves and add a little beef broth to the sauce in the pot and scrape up all the browned bits that are stuck to the pan. Blend in a food processor until sauce is almost smooth. Add a little more beef broth to get your desired consistency. I like to leave a little texture to it. Surround the beef slices with your veggies and garnish with some sauce. Add some chopped parsley too. Pass the rest of the sauce in a gravy boat.

 

 

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