Tender, juicy red wine braised beef, with a hearty mushroom-studded gravy – serve it up with herbed roasted potatoes and your favorite veggie for a satisfying weekend dinner!
Time tends to get away from me, and the fact that 2016 is here just reminds me of how fleeting the clock can be.
Having arrived on the other side of another year is both sad and a thrill – I left behind an incredibly prosperous 365 days, but the potential for the next 365 is absolutely unlimited! I already have some great things lined up for myself and my family and friends in the coming months.
As far as this little blog, it’s brought me more joy than I thought possible.
When I started it up in 2014, I didn’t intend for it to be more than an outlet for my venture into photography, a random hobby decided to try, and my desire to hone my cooking skills and showcase my husband’s (like with this Red Wine Braised Beef.)
Yet here we are, nearly 10 years later. I might have taken a hiatus, but I never stopped cooking.
I’m happy to bring you one of my all-time favorite recipes from my hubby’s repertoire.
We had a variation of this dish (made with short ribs) for the first time while choosing a wedding caterer in early 2012, and I became obsessed with the juicy cuts of beef.
Mr. Crumby tried out his own version for my birthday dinner that same year, it was a hit on our wedding menu, and it has become an often-requested (by me) dish in our home over the last three years.
In spite of the fact that braised beef is often served with mashed potatoes, I’m a fan of the roasted potato side – swirling them around in the delicious gravy is super delish, and adds lovely flavor.
More often than not, it’s either one of us handling dinner at a time, not usually both (our kitchen isn’t that big!) – but I had a hand in this one by prepping the potatoes.
They’re pretty tasty, also, and are a wonderful compliment alongside his perfectly crafted beef.
I am one lucky woman, in more ways than one. Here’s to a new year, new experiences, new foods to try, and new memories to make!
Even more delicious beef dinner recipes to try!
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Red Wine Braised Beef and Mushrooms
- 1 2- pound beef chuck roast trimmed and cut into sections (fat reserved)
- 1 bottle Cabernet Sauvignon or other dry red wine
- 1 bay leaf
- 2 teaspoons dried oregano
- Kosher salt to taste
- Ground cracked pepper to taste
- 1 cup sliced mushrooms divided
- 1 tablespoon mushroom gravy mix or cornstarch
Herbed Garlic Parmesan Potatoes
- 1 ½ pounds baby gold potatoes washed and quartered
- 3 tablespoons olive oil divided
- 2 cloves garlic minced
- ¼ cup parmesan cheese grated
- 1 teaspoon rosemary
- ½ teaspoon thyme
- ½ teaspoon oregano
- Kosher salt to taste
- Cracked pepper to taste
- 2 Tablespoons butter softened
- Trim the chuck roast, removing the biggest pieces of fat. Season the beef with salt and pepper and place covered in the fridge. Add 3-4 pieces of trimmed fat to a medium saucepan set over medium-high heat with half of the wine, bay leaf, oregano, salt and pepper (to taste,) and ¼ cup mushrooms.
- Bring sauce to a low boil, then reduce heat to medium, and allow the wine to reduce by about ⅓.
- Add the remaining wine and mushroom gravy mix (or cornstarch) and simmer 20-30 minutes until thickened and reduced.
- Preheat oven to 275 degrees F.
- Season the beef with salt and pepper. Sear each side in a cast iron skillet.
- When sauce is ready, strain it through a fine mesh sieve into a bowl, and add sauce to skillet.
- Cover skillet with foil and bake for 1½-2 hours, until tender. In last 10 minutes of cook time, add remaining mushrooms and toss with sauce.
- Serve with potatoes and favorite vegetables, and enjoy!
Herbed Garlic Parmesan Potatoes
- Preheat oven to 400 degrees F. Line a baking sheet with foil and drizzle with 1 Tablespoon olive oil. Set aside.
- Place remaining ingredients in a large bowl and toss to combined. Spread evenly on baking sheet, sprinkling more Parmesan on top if desired.
- Bake uncovered for 25-30 minutes until potatoes are tender. Remove from oven and toss with butter, coating evenly. Top with fresh rosemary sprigs and more grated Parmesan when serving if desired.
I can see why this is a favorite, Erica! It would be at our house as well.
Whoa, this beef looks amazing! It would surely be a hit at our house, too!
Serena | Serena Bakes Simply From Scratch says
This looks amazing! Love the gravy!
Lauren @ Sew You Think You Can Cook says
I can definitely see why this is a favorite recipe! I know my husband would love it!
Wendy, A Day in the Life on the Farm says
You are one lucky woman and talented too!!
Lise from MomLovesBaking says
Perfect for Sunday supper!
Perfect for Sunday dinner, can’t wait to try this!
Such a delicious looking stew! I’m sure my husband would love it as well.
Erin @ The Speckled Palate says
YUM! You cannot beat a good braised beef dish, in my opinion, and Mr. Crumby’s got it going on with this one! What a delicious Sunday Supper to start the new year! Nice work, lady!
Brianne @ Cupcakes & Kale Chips says
This looks incredible. I have to make it!
Lauren Gaskill | Making Life Sweet says
You had me at red wine. This beef looks heavenly!
That’s essentially my selling point, too! Thanks for sopping by, Lauren!
Braised mushrooms AND beef in wine? I’m there!
I could definitely get into that! The meat looks nice and tender 🙂
Lynne @ MyGourmetConnection says
Red wine and mushrooms are the perfect complement for braised beef – this looks terrific!
OH.myword! You killed that beef! It looks so so tender and perfect for #SundaySupper