Description
A comforting dish of tender beef braised in red wine with grape puree, adding subtle sweetness and complexity.
Ingredients
Scale
- 2 pounds beef chuck roast
- 2 cups red wine
- 1 cup beef broth
- 1 cup red grapes, pureed
- 2 carrots, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 bay leaf
- Salt and pepper to taste
- Fresh herbs (such as thyme or rosemary) for garnish
Instructions
- Preheat your oven to 325°F (160°C). Chop the carrots and onion, mince the garlic, and puree the grapes until smooth.
- In a large Dutch oven, heat the olive oil over medium heat. Season the beef chuck roast generously with salt and pepper. Brown the beef on all sides in the hot oil for about 5-7 minutes, then remove it from the pot and set aside.
- In the same pot, add the chopped carrots, onion, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the red wine, beef broth, and pureed grapes, scraping up any browned bits from the bottom of the pot for added flavor.
- Return the beef to the pot and add the bay leaf along with any fresh herbs. Bring the mixture to a simmer, cover the pot, and place it in the preheated oven.
- Braise the beef for about 120 to 180 minutes, or until the meat is fork-tender and infused with the rich flavors.
- Once the beef is done, remove the pot from the oven and discard the bay leaf. Serve the beef hot, garnished with fresh herbs.
Notes
This dish pairs well with mashed potatoes, egg noodles, or crusty bread. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg