Beef Braised with Red Wine

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Prep time: 15 Minutes

Total time: 3 Hours

Yield: Serves 4

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Ingredients

  • 1/4 cup olive oil
  • 8 ounces button mushrooms trimmed and quartered if large
  • 5 strips bacon cut into 1/2-inch pieces
  • 3 lbs. boneless beef rump roast cut into 1-inch pieces
  • coarse salt and ground pepper
  • 1 clove garlic smashed
  • 1 tablespoon tomato paste
  • 2 tablespoons flour
  • 3 cups dry red wine
  • 2 cups low-sodium chicken broth
  • 1 bay leaf
  • 4 carrots peeled and cut into 1-inch chunks
  • 10 ounces pearl onions peeled
  • 2 tablespoons butter cut into pieces
  • 2 tablespoons parsley chopped (optional)

Directions

  1. Preheat oven to 350 degrees. In a 5-quart Dutch oven with a tight fitting lid, heat 2 tablespoons oil over medium-high. Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate. Generously season beef with salt and pepper. Add 1 tablespoon oil to pot and brown meat, in batches, 2 to 3 minutes per batch (add up to 1 tablespoon oil per batch as needed); transfer to plate. Pour off all but 1 tablespoon oil. Add bacon to pot and cook over medium until brown, 5 to 6 minutes. Add tomato paste, cook until fragrant, 30 seconds. Add flour, cook 30 seconds, Add wine, stock, bay leaf, garlic, and meat.
  2. Bring to a boil, cover and transfer to oven. Cook for 1 1/2 hours. Remove from oven and add carrots and onions. Return to oven and cook until meat is very tender and vegetables are tender, about 2 to 2 1/2 hours. 15 minutes before end of cooking remove, add mushrooms to pot. Remove from oven and stir in 1 tablespoon butter. Serve topped with parsley, if using.
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