Imagine a dish so tender it falls apart with the gentlest touch of your fork, so rich with flavor that it transports you straight to the rolling hills of France with just one bite. This Oven Braised Beef with Burgundy isn't just a recipe - it's a culinary journey that transforms a humble chuck roast into a restaurant-worthy masterpiece that will have your dinner guests begging for seconds. Get ready to elevate your cooking skills and impress everyone at your table with this luxurious, wine-infused French classic that proves some of the most incredible meals come from slow, loving preparation.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 3 pounds beef chuck roast
- 1 bottle Burgundy wine
- 2 cups beef broth
- 2 onions, chopped
- 3 carrots, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (160°C). This will ensure that your beef braises evenly throughout the cooking process.
- Begin by preparing your ingredients. Chop the onions, slice the carrots, and mince the garlic. Set them aside for later use.
- Season the beef chuck roast generously with salt and pepper on all sides. This will enhance the flavor of the meat during cooking.
- In a large, oven-safe Dutch oven or heavy pot, heat a tablespoon of oil over medium-high heat. Once hot, add the seasoned beef roast and sear it on all sides until browned, about 4-5 minutes per side. This step is crucial for developing a rich flavor.
- Once the roast is browned, remove it from the pot and set it aside on a plate. In the same pot, add the chopped onions and carrots. Sauté them for about 5-7 minutes until the onions are translucent and the carrots begin to soften.
- Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning.
- Stir in the tomato paste and thyme, cooking for another minute to combine the flavors. This will add depth to the sauce.
- Pour in the bottle of Burgundy wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits. Allow the wine to simmer for about 5 minutes to reduce slightly.
- Add the beef broth to the pot and stir to combine. Return the seared beef roast to the pot, ensuring it is submerged in the liquid.
- Cover the pot with a lid and transfer it to the preheated oven. Braise the beef for 2 hours, or until it is fork-tender and easily shreds.
- After 2 hours, carefully remove the pot from the oven. Check the seasoning of the sauce and adjust with more salt and pepper if needed.
- Remove the beef from the pot and let it rest for a few minutes before slicing or shredding. Serve the beef with the sauce and vegetables from the pot, accompanied by crusty bread or mashed potatoes to soak up the delicious sauce.
- Enjoy your Oven Braised Beef with Burgundy, a classic French dish that is sure to impress!
Tips
- Choose the Right Cut: Always use chuck roast for braising, as its marbling ensures maximum tenderness and flavor.
- Don't Rush the Searing: Take time to properly brown the meat - those caramelized edges are packed with incredible depth.
- Wine Matters: Use a good quality Burgundy wine you'd actually enjoy drinking. The flavor concentrates during cooking.
- Low and Slow is the Key: Maintain a consistent, low oven temperature to break down tough muscle fibers and create melt-in-your-mouth beef.
- Make Ahead Friendly: This dish tastes even better the next day, so don't hesitate to prepare it in advance and reheat.
- Invest in a Heavy Dutch Oven: A cast-iron or enameled Dutch oven distributes heat most evenly for perfect braising.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 8g
Protein: 45g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 140mg
