Red Wine Braised Beef with Herb Gremolata

• 3 pounds beef chuck roast, trimmed and cut into large cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 bottle (750 ml) dry red wine
• 2 cups beef broth
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Zest of 1 lemon
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves

Steps

1. 1 Season the beef cubes with salt and pepper.
2. 2 Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef on all sides in batches, remove, and set aside.
3. 3 Add onions, garlic, carrots, and celery to the pot. Sauté until softened.
4. 4 Deglaze the pot with a splash of red wine, scraping up any browned bits.
5. 5 Return beef to the pot. Add remaining wine, beef broth, thyme sprigs, and bay leaves.
6. 6 Cover and cook in a preheated 325°F oven for 3 hours, or until beef is tender.
7. 7 While the beef is cooking, prepare the gremolata: combine lemon zest, parsley, rosemary, and thyme leaves.
8. 8 Once cooked, remove the beef from the oven and discard the thyme sprigs and bay leaves.
9. 9 Serve beef with sauce spooned over, and sprinkle with gremolata.

Equipment

• Dutch oven
• Cutting board
• Chef's knife

Variations

• Add mushrooms for extra depth of flavor.
• Substitute pork shoulder for beef for a different texture.

Substitutions

• If red wine is not available, use a mix of beef broth and balsamic vinegar.
• Replace fresh herbs in gremolata with 2 tablespoons of Italian seasoning for a pinch of convenience.

Pairings

• Pairs wonderfully with roasted root vegetables or a crisp green salad.

Nutrition

Tips

• For best flavor, let the beef rest for 15 minutes before serving.
• The gremolata can be prepared ahead and stored in the refrigerator until ready to serve.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Perfect with creamy mashed potatoes or buttery egg noodles.

FAQ