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!
Course Main Course
Cuisine American, French
Keyword braised beef, red wine braised beef
Prep Time 30 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Total Time 3 hourshours
Servings 4
Calories 1089kcal
Author Erica
Ingredients
1 2-poundbeef chuck roasttrimmed and cut into sections (fat reserved)
1bottle Cabernet Sauvignonor other dry red wine
1bay leaf
2teaspoonsdried oregano
Kosher saltto taste
Ground cracked pepperto taste
1cupsliced mushroomsdivided
1tablespoonmushroom gravy mix or cornstarch
Herbed Garlic Parmesan Potatoes
1 ½poundsbaby gold potatoeswashed and quartered
3tablespoonsolive oildivided
2clovesgarlicminced
¼cupparmesan cheesegrated
1teaspoonrosemary
½teaspoonthyme
½teaspoonoregano
Kosher saltto taste
Cracked pepperto taste
2Tablespoonsbuttersoftened
Instructions
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.