Indulge in the rich and comforting flavors of Slow-Braised Beef in Red Wine, a classic dish that epitomizes the art of slow cooking. This recipe transforms tough cuts of beef into tender, succulent perfection, thanks to a decadent red wine sauce infused with aromatic herbs and vegetables. Prepare to savor a melt-in-your-mouth experience that will leave your taste buds dancing with delight.

Ingredients

• 3 pounds of beef chuck roast, boneless
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups red wine (choose a good-quality wine)
• 1 cup beef broth
• 2 bay leaves
• 4 sprigs of fresh thyme
• 2 sprigs of rosemary
• Salt and black pepper, to taste
• 1 tablespoon all-purpose flour (for thickening, optional)
• Fresh parsley, for garnish (optional)

Directions

1. Preheat your oven to 325°F.
2. Start by patting the beef chuck roast dry with paper towels, then season it generously with salt and black pepper on all sides.
3. In a large, oven-safe Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned beef and sear it on all sides until it develops a deep, golden-brown crust. This step is crucial for building flavor, so take your time.
4. Remove the seared beef from the pot and set it aside.
5. In the same pot, add the chopped onion, carrots, and celery. Sauté them for about 5 minutes, or until they begin to soften. Add the minced garlic and continue to cook for another minute until fragrant.
6. Pour in the red wine and beef broth, scraping the bottom of the pot to release any flavorful browned bits. This is called deglazing the pan and will infuse your sauce with incredible richness.
7. Return the seared beef to the pot, along with the bay leaves, thyme, and rosemary sprigs. The aromatic herbs will add depth to the flavor of the dish.
8. Cover the pot with a tight-fitting lid and place it in the preheated oven. Let the beef braise for 2.5 to 3 hours, or until it becomes fork-tender. Check it occasionally and add more broth if needed to keep it moist.
9. Once the beef is tender, remove it from the pot and tent it with foil to keep warm.
10. If you'd like a thicker sauce, strain the cooking liquid into a saucepan, and bring it to a simmer over medium heat. If not, you can use the sauce as is.
11. If you choose to thicken the sauce, mix a tablespoon of flour with a little cold water to create a smooth paste, then whisk it into the simmering liquid. Continue to cook until the sauce thickens to your desired consistency.
12. Slice the braised beef into thick, juicy pieces and serve it with the red wine sauce. Garnish with fresh parsley, if desired.
13. Enjoy this slow-braised beef in red wine with a side of creamy mashed potatoes or buttery noodles, and savor the heartwarming flavors of this classic dish.