Red Wine Braised Beef

By: Chantal Agnew
Category:
19 June 2017

Preparation time: 25min

Cooking time: 4h15

Servings: 6

Ingredients

3 lbs boneless beef blade roast
2 tbsp. olive oil
2 small onions, chopped
2 cloves garlic, chopped
1 cup full bodied red wine
2 cups beef broth
Salt and pepper to taste

Directions

Place rack in the middle position, preheat the oven to 325 °F (170 °C).
In a Dutch oven (or other oven proof pan), brown the meat on each side in half the oil. Season with salt and pepper. Set aside.
In the same pan, brown the onions and garlic in the remaining oil.
Add the red wine and broth, bring to a boil while stirring, and return the meat to the pan.
Cover and place in the oven to braise for about 4 hours or until the meat is very tender.

Tip: If you want to use the leftover meat for sandwiches the next day (see Beef Croque-Monsieur recipe), then we suggest you shred the beef while it is still warm. Not only will it be easier to shred, but it will also be simpler to separate the fat.

Slow Cooker Directions: If you prefer to use a slow cooker, follow recipe until step 4. At step 5, place all the ingredients in the slow cooker, cover and cook on low for 8 hours.