Beef with Red Wine Gravy is a rich and savory dish that transforms a simple cut of beef into a luxurious meal, perfect for special occasions or a cozy dinner at home. The beef is slow-cooked until tender, absorbing the deep, robust flavors of red wine, garlic, and herbs. The red wine gravy, thickened to a silky consistency, coats the meat beautifully, adding depth and richness to every bite. This dish pairs wonderfully with mashed potatoes or roasted vegetables, making it a hearty and satisfying choice that’s sure to impress your family and guests alike.
Ingredients:
- 2 pounds beef chuck roast or stew meat, cut into large chunks
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups red wine (such as Cabernet Sauvignon or Merlot)
- 1 1/2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon unsalted butter (optional, for extra richness)
- Fresh parsley, chopped, for garnish
Instructions:
- Prepare the Beef:
- Season the beef chunks with salt and black pepper.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef in batches, searing on all sides until browned. Remove the beef and set aside.
- Cook the Vegetables:
- In the same pot, add the chopped onion and sauté until softened, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Make the Gravy Base:
- Stir in the flour and cook for 1-2 minutes, forming a roux. Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Add the beef broth, tomato paste, thyme, rosemary, bay leaves, and Worcestershire sauce. Stir well to combine.
- Slow Cook the Beef:
- Return the seared beef to the pot, ensuring it is submerged in the liquid. Bring the mixture to a simmer.
- Cover the pot and reduce the heat to low. Let the beef cook for 2-3 hours, or until it is tender and the flavors have melded together.
- Finish the Gravy:
- Remove the bay leaves from the pot. For a richer gravy, stir in the butter until melted.
- If the gravy is too thin, you can simmer it uncovered for a few more minutes to thicken it to your liking.
- Serve:
- Serve the beef with red wine gravy over mashed potatoes, rice, or alongside roasted vegetables. Garnish with chopped fresh parsley for a burst of color.
Enjoy your Beef with Red Wine Gravy, a comforting and flavorful dish that brings a touch of elegance to your dinner table!
