Braised Beef With Red Wine And Rosemary

Easy Braised Beef With Red Wine And Rosemary recipe brings a hearty meal to the table with fall-apart tender beef and flavorful sauce. It's rich and incredibly delicious when served with hot rice, noodle or mashed potatoes.

Ingredients

2.5 lb (1250 grams) boneless chuck roast beef cut into 2" cubes

salt to taste

ground black pepper to taste

1/4 cup all-purpose flour

1 tablespoon unsalted butter

1 tablespoon olive oil

1 red onion sliced

2 cloves garlic minced

2 sprigs fresh rosemary

2 sprigs fresh thyme

4 pieces dried bay leaves

2. tablespoons tomato paste

2 tomatoes diced

1 1/2 cups dry red wine

1 cup beef broth

1 tablespoon brown sugar

1 tablespoon soy sauce

Instructions

Pat dry beef with kitchen towels and season with salt and ground black pepper. Toss the beef in all-purpose flour and shake off excess flour. Set aside.

Melt the butter in a heavy-bottom pot (or dutch oven) over medium-high heat. Add beef cubes in one even layer and allow to sear for 1 to 2 minutes on each side until nicely browned. Working in batches, if necessary. Transfer to a plate and set aside.

Heat olive oil in the pot, add onion, garlic, rosemary, thyme and bay leaves, constantly stir for 2 to 3 minutes until aromatic. Add tomato paste and diced tomatoes. Give it a quick stir.

Add dry red wine, beef broth, brown sugar and soy sauce, stir well. Then, return the beef to the pot. Turn the heat down to medium-low and simmer for 1 to 1.5 hours, or until the meat is fork-tender. Remove herbs stems and serve immediately.