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Red Wine Mushroom Braised Beef

Tender, juicy beef, braised in a delicious red wine & mushroom gravy - served with herbed roasted potatoes and your favorite veggie, it makes for a wonderful Sunday Supper!

Serves 2-4     adjust servings

Preparation 30 mins Cook Time 2 hours 30 mins Total Time 3 hrs

Ingredients

  • 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 1/2 pounds baby gold potatoes, washed and quartered
  • 3 Tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1/4 cup Parmesan cheese, grated
  • 1 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • Kosher salt, to taste
  • Cracked pepper, to taste
  • 2 Tablespoons butter, softened

Instructions

  1. 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.
  2. Bring sauce to a low boil, then reduce heat to medium, and allow the wine to reduce by about ⅓.
  3. Add the remaining wine and mushroom gravy mix (or cornstarch) and simmer 20-30 minutes until thickened and reduced.
  4. Preheat oven to 275 degrees F.
  5. Season the beef with salt and pepper. Sear each side in a cast iron skillet.
  6. When sauce is ready, strain it through a fine mesh sieve into a bowl, and add sauce to skillet.
  7. 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.
  8. Serve with potatoes and favorite vegetables, and enjoy!

Herbed Garlic Parmesan Potatoes

  1. Preheat oven to 400 degrees F. Line a baking sheet with foil and drizzle with 1 Tablespoon olive oil. Set aside.
  2. Place remaining ingredients in a large bowl and toss to combined. Spread evenly on baking sheet, sprinkling more Parmesan on top if desired.
  3. 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.

by

© 2016 The Crumby Kitchen. All rights reserved.
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