No ImageBeef Roast Braised in Red Wine

Did you make it? Rate it!

  1. sunshine bear

    I had been bored to tears with squishy, wet, mushy pot roast with your basic carrots, onion and potato like Grandma (or in my case, Dad) used to make. This recipe, however, will appeal both with the slushy meat people and the carveable beef roast people. (Find out how below.)

    I always change something in a recipe since I usually have something I want to do differently. First I used a RUMP instead of a chuck roast. Other than marbling and fat (chuck has more, rump has less), both are fine for this recipe, however, add back in 1 or 2 Tbs of olive oil to equalize the fat. Second, I do not keep pancetta on hand, but bacon is the same meat only it’s smoky. You can very easily use a blanching technique to remove the smoke flavor–the smoke will overwhelm the vegetables if you do not remove the smoke flavor by blanching. (You can find this technique in Julia Child’s vol. 1 of The Art of French Cooking and also online.) Third, I used 2 sun dried tomatoes instead of the tomato paste. Other than those changed, I followed the recipe to the letter.

    The sauce of the recipe is so easy and quick to make, and after the braise of 3 hrs, you will have a nice simmered down vegetable stew in pot. I took out the braised roast, merely pressed the vegetables through a sieve, and returned to the remaining sauces to the Dutch oven, sliced the roast and placed it back into the dutch oven to warm while I made the other fixin’s (tomato/spinach/cucumber salad, baked potato). Voila! Plate the food, you’re done.

    As for texture, you have a lovely roast which is also shreddable! So you can please your guests who enjoy more of the homey stew flavor, just serve it in a nice rich beef broth and make extra vegetables to put in the bowl before you sieve them.

    I agree with the others who stated that the complex vegetable flavor, and the rustic pancetta/bacon and the richness of the beef make a very enjoyable flavor. The wine’s richness goes great with the sweet tomato, and the celery and carrot brighten up the dark roasty flavor. No one single flavor stands out, but because of the red color, your guests may detect tomato.

    In all, this is a very easy, satisfying meal with not a lot of prep that you can pop out of the oven, serve, and enjoy a nice evening.

  2. Chuck Deming

    I don’t know if this thread is still active, but I’d like to try the recipe. The only problem: I don’t have an immersion blender, and don’t normally have a use for one. Can I use a blender instead? And does the sauce need to be processed to the consistency of puree?

    Show Replies (1)
  3. Teri baker

    This sounds fantastic but I am allergic to red wine (not sulfites, rather the histamines or tannins)… What a shame. Anyhow, I have two questions: first, does anyone know if the tannins/histamines/etc. cook off or are instead concentrated more by cooking; and second, would white wine work also (not sure with beef) or a Bougelais? If neither, what liquid(s) would provide the richest flavor as a substitute? Thanks!

    Show Replies (2)
  4. Martha Wilborn

    This is delicious!!
    The sauce reminds me of a good molé…not the flavors but the construction—Lots of ingredients but no one ingredient or flavor stands out. We are eating Paleo around here and the sauce was so rich and thick we didn’t even miss the conventional, grain based thickeners. Definitely a keeper.

  5. Sabrina

    This sounds great, I have a perfect sized bit of beef in the freezer waiting for this recipe. One question though on ingredient replacement… my husband hates celery! I understand why its in this recipe, the flavours would work well together, but i just don’t think i can sneak it past him. Any suggestions for an alternative veg that would lend a strong enough flavour?

    Really, really love this blog by the way!!

    You will not be able to taste the celery. It blends in with everything else and gets pushed through a sieve. If you absolutely cannot use celery, use parsley – stems and all, but a smaller amount than the celery which is mostly water. ~Elise

View More