Beef Stew Braised In Red Wine Sauce - Comfort Food Recipe - Braising Series

     This is a recipe I use over and over again.  You just can't miss braising beef chuck roast in a delicious red wine, sage, rosemary, and thyme sauce.  I like a little tomato and garlic in there as well.  To thicken the sauce, I use a mixture of corn starch and tamari (a type of soy sauce).  This stew braises on the stove top, and uses beef cut into cubes, so it cooks up faster than if it was one large roast.

Beef Stew Braised in Red Wine Sauce

Beef Stew Braised In Red Wine Sauce

(Serves 6-8)

2 T. Olive Oil
1 Onion Sliced
4-5 Carrots cut into chunks
5 lbs. Beef Chuck Blade Roast cut into 1 inch cubes
1 c. Pinot Noir
1 (29-oz.) can Roma Tomatoes peeled and drained
4 Garlic Cloves peeled and sliced
2 Bay Leaves

3 Fresh Sage leaves
4 sprigs Rosemary
5 sprigs Thyme
Ground Black Pepper
3 T. Corn Starch

     Heat olive oil in a large Dutch oven on medium heat using a heat diffuser if available. Fry the onion and carrots until the onion is soft. Add the beef and sauté about one minute. Add the Pinot Noir, tomatoes, garlic, and bay leaves. Make an herb bouquet by tying the sage, rosemary, and thyme with butchers twine and add to the pot. If the liquid does not reach halfway up the meat, add a little water. Cover and bring to a simmer on medium high heat. Lower heat to a very gentle simmer for one hour, covered, stirring occasionally. Check the meat by piercing with a fork. It should be very tender when done. Continue to check every 15 minutes till done. Add salt and pepper to taste. Take off heat, and let it rest covered for 15 minutes. Transfer the beef into a serving dish with a slotted spoon and cover to keep moist. Discard the bay leaves, herb bouquet, and butcher's twine. Keeping the lid off the pot, simmer the liquid down to 3 to 3 1/2 cups or until the juices have a good, strong flavor. Mix the corn starch and tamari. Turn off the heat and whisk the cornstarch mixture into the juices. Turn the heat back on to medium and simmer a minute or two more. Test seasoning and pour onto the beef. Serve warm.

Pinot Noir, Veggies, and Herbs

Beef to cut up

Herb Bouquet

Ready to cover

Making gravy

In the Serving Dish


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