Braised Beef with Red Wine Butter Sauce

December 9, 2011

Sometimes the best dishes are the simple, classic combinations.  This is a hearty and warm comfort-food type of dish, perfect for cold weather.   Just the wonderful aroma makes the house seem warm and cozy while it simmers.  The rich, buttery sauce couldn’t be more intensely flavored and the beef is tender and juicy.

Use whatever pot roast-type beef you like.  Sometimes I buy stew beef already cut and ready to go but these shoulder roasts were on sale this week and they worked out great.  Cutting it into stew-sized chunks doesn’t take long and saves a couple of bucks.  Next time I think I’ll just leave the roast whole and see how that turns out.  I can’t imagine it’ll be bad!

While the meat was simmering, I made a big bowl of Mashed Potatoes and Parsnips and roasted a pan full of Brussels sprouts for a simple but filling dinner.

  • Pot Roast or Stew Beef, 2+  pounds
  • Onion, a couple small ones
  • Garlic, 2 or 3 cloves
  • Rosemary, a tablespoon or two
  • Tomato Paste, 2 tablespoons
  • Dry Red Wine, 1 1/2 cups
  • Butter, 3/4 cup
  • Beef Bouillon, 1 1/2 to 2 cups
  • Coarse Ground Salt and Pepper

If you’re using roast, like this shoulder roast, cut it into chunks.  Slice 1 to 2 inch strips.

Then cut the strips into cubes.

Slice the onion into thin rings, chop the garlic and snip the rosemary if you’re using fresh.

Melt 3 tablespoons butter over medium-high heat,  until it bubbles and just begins to brown.  Add the beef.  Don’t add it all at once, do it in batches.  If the pan is overcrowded the meat won’t brown.  It’ll just turn an appetizing gray color.  Besides, you need the  browned stuff for flavor.  You might need a little extra butter for each new batch.

Season with salt and pepper, and let it brown.   Remove it with a slotted spoon and move on to the next batch.

When all the meat is done remove it from the pan and reduce the heat to medium.  Add the onion, garlic and rosemary.  Stir it for a few minutes, until the onion softens and begins to get nice and brown.

Add the tomato paste and cook another minute or two.  Add 1/2 cup red wine and stir up all the brown goodness from the bottom of the pan.

Return the beef to the pan, along with the bouillon and bring it to a simmer.  Let it cook until the beef is tender, about an hour.

Once the meat is tender, remove it from the pan  with a slotted spoon and cover it to keep it warm.  Add the additional 1 cup of wine, bring to a low boil and let it all cook down until it’s reduced by half.

Reduce the heat to low and stir in 4 tablespoons butter until it’s melted.

Pour the sauce over the meat.

Serve it up over your favorite mashed potatoes, rice or noodles.  Enjoy!

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{ 1 comment… read it below or add one }

1 Kasia December 14, 2011 at 12:59 pm



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