Braised Beef with Red Wine and Tomatoes

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This red wine braised beef roast cooks low and slow in a Dutch oven until it’s tender, succulent, and full of rich flavor. The affordable, tough cut of meat breaks down and becomes fall-apart tender, blending easily into the bold red wine tomato sauce. It’s a classic dish that’s perfect for a quiet Sunday supper with family, and also fancy enough for entertaining.

Ingredients

• 1 (3 lb.) boneless chuck roast, cut into large 3 x 4-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup all-purpose flour
• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 small onions, sliced
• 2 cloves garlic, minced or pressed
• 2 sprigs fresh rosemary (or ¼ teaspoon dried)
• 2 sprigs fresh thyme (or ¼ teaspoon dried)
• 1 sprig fresh oregano (or ¼ teaspoon dried)
• 2 tablespoons tomato paste
• 1 (28 ounce) can whole peeled San Marzano tomatoes
• 1 ½ cups dry red wine
• 1 cup beef broth
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• Optional, for serving: mashed potatoes, noodles, rice, or crusty bread
• Optional garnish: chopped fresh herbs such as basil, parsley, or thyme.

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Instructions

• Pat beef dry. Season liberally with salt and pepper; toss to coat in flour, shaking off any excess flour.
• Heat butter and oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Working in batches, if necessary, so that you don’t overcrowd the pan, brown the meat, turning occasionally, to give it nice color on all sides (about 8–10 minutes per batch). Transfer the meat to a plate.
• Add onions, garlic, and herbs to the drippings in the pot. Cook, stirring often, until onions begin to brown, 4–6 minutes. Stir in the tomato paste and cook for 1 more minute.
• Add tomatoes and their juices, crushing the tomatoes with your hands as you add them to the pot.
• Stir in the red wine, beef broth, brown sugar, and soy sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the pot as you stir.
• Return meat to the pot, along with any juices from the plate, stirring it into the onion mixture. Bring the liquid to a simmer.
• Reduce the heat to low so that the liquid is gently simmering. Cover the pot and cook at a gentle simmer until the meat is very tender when pierced with a fork, 1 ½–2 hours.
• Remove the lid. Increase the heat to medium-high, and simmer vigorously until the sauce thickens, 15–20 minutes.
• Remove the meat from the pot and shred; discard any big fatty pieces. Discard herb stems. Stir the shredded meat back into the sauce. Taste and season with salt and pepper.

Nutrition

Serving: 1/6 of the recipe Calories: 574kcal Carbohydrates: 19g Protein: 47g Fat: 31g Saturated Fat: 13g Polyunsaturated Fat: 3g Monounsaturated Fat: 16g Trans Fat: 2g Cholesterol: 162mg Sodium: 673mg Potassium: 1199mg Fiber: 3g Sugar: 9g Vitamin A: 325IU Vitamin C: 19mg Calcium: 106mg Iron: 7mg