Preparing flavorful and tender braised beef is much harder than it sounds! I have been trying to perfect this recipe for a few years now, and I’d say I’ve gotten pretty close to the perfect braised beef. Follow the recipe below and taste my results!
Ingredients:
- 4 lbs chuck roast
- 2 cups red wine
- 1/4 cup soy sauce
- 1 tsp pepper
- 1 big yellow onion, finely chopped
- 7 cloves garlic, crushed
- 1/4 cup parsley, finely chopped
- 4 sprigs rosemary
- 6 oz black seedless grapes
- 1/4 cup red bell pepper
- 2 Roma tomatoes, finely chopped
- 4 oz button mushroom, chopped
- 1 tbsp tomato paste
- 1 tbsp thyme
- 2 tsp beef bouillon
- 1 packet brown gravy
- 2 tbsp cornstarch
- 1 carrot, sliced thinly
- 2 medium potatoes, chop into chunks
- 2 spring onions, finely chopped
- Salt and pepper
Directions:
- In a bowl, mix two cups of red wine, soy sauce, and pepper. Add the meat and marinate overnight.
- Remove the meat from the marinade (reserve the marinade) and dry the meat with paper towel.
- In a pot, add 2 tablespoon of oil and brown the meat on both sides.
- Add the garlic and onion. Saute for about 5 minutes.
- Add the grapes, parsley, red bellpepper, rosemary, tomatoes, mushrooms, thyme, tomato paste, and beef flavor.
- Brimy to a boil and simmer for 2 hours.
- Dissolve the brown gravy mix and cornstarch in 2 tbsp tap water. Add to the meat and stir.
- Add the potatoes, carrots, and spring onions. Simmer until the potatoes are tender.
- Season with salt and pepper if necessary.
- Serve with mashed potatoes or with steamed rice. Yum!
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