#1 Plan ahead. The meat should be marinated overnight, or at least 8 hours, but not longer than 24 hours #2 Combine 1 tablespoon table salt and 1 tablespoon black pepper in a small bowl. Sprinkle all over the pieces of chuck roast #3 Place the beef in a ziptop bag, or wrap tightly in plastic, and refrigerate for at least 8 hours or up to 24 hours #4 Heat the oven to 300 degrees. Remove the meat from the ziptop bag and use paper towels to thoroughly dry it #5 Combine 1 ½ teaspoons table salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder. Pat the seasonings all over the beef #6 Heat two tablespoons of vegetable oil in a Dutch oven. Swirl the oil to ensure it's evenly dispersed. Once the oil is hot, add the beef in an even layer, working in batches if needed, and cook until it forms a crust, 1-2 minutes #7 Repeat the process on all sides of the beef. Remove the beef and set aside #8 Deglaze the pan by adding ½ cup red wine; use a wooden spoon to scrape any browned bits from the bottom of the pan #9 Add the onion, celery, and carrots and cook until softened, 7 to 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute #10 Stir in the tomato paste, the remaining ½ cup red wine, and 2 cups of the beef stock. Arrange the beef in an even layer, then add more beef stock until the beef is about ¾ covered. Add the thyme sprigs and bay leaves and bring to a simmer #11 Once the liquid is simmering, cover the pot and transfer to the oven #12 Cook until the meat is fork tender, 2 - 2 ½ hours. You may need to add additional stock as the beef cooks, ensuring that it remains about ¾ covered with stock #13 Remove from the oven and discard the thyme sprigs and bay leaves. Garnish with fresh parsley. Serve warm with mashed potatoes or rice #14 Note: If you’d like to use the braising liquid as a sauce, transfer the beef to a bowl and cover to keep warm. Boil the liquid, then reduce the heat to a simmer. Simmer the liquid until it thickens slightly
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Wine Braised Beef is chuck roast marinated, seared, and slowly braised in red wine with aromatics until fork-tender, finished with fresh herbs and served over mashed potatoes or rice to soak up the rich sauce.
#1 Plan ahead. The meat should be marinated overnight, or at least 8 hours, but not longer than 24 hours #2 Combine 1 tablespoon table salt and 1 tablespoon black pepper in a small bowl. Sprinkle all over the pieces of chuck roast #3 Place the beef in a ziptop bag, or wrap tightly in plastic, and refrigerate for at least 8 hours or up to 24 hours #4 Heat the oven to 300 degrees. Remove the meat from the ziptop bag and use paper towels to thoroughly dry it #5 Combine 1 ½ teaspoons table salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder. Pat the seasonings all over the beef #6 Heat two tablespoons of vegetable oil in a Dutch oven. Swirl the oil to ensure it's evenly dispersed. Once the oil is hot, add the beef in an even layer, working in batches if needed, and cook until it forms a crust, 1-2 minutes #7 Repeat the process on all sides of the beef. Remove the beef and set aside #8 Deglaze the pan by adding ½ cup red wine; use a wooden spoon to scrape any browned bits from the bottom of the pan #9 Add the onion, celery, and carrots and cook until softened, 7 to 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute #10 Stir in the tomato paste, the remaining ½ cup red wine, and 2 cups of the beef stock. Arrange the beef in an even layer, then add more beef stock until the beef is about ¾ covered. Add the thyme sprigs and bay leaves and bring to a simmer #11 Once the liquid is simmering, cover the pot and transfer to the oven #12 Cook until the meat is fork tender, 2 - 2 ½ hours. You may need to add additional stock as the beef cooks, ensuring that it remains about ¾ covered with stock #13 Remove from the oven and discard the thyme sprigs and bay leaves. Garnish with fresh parsley. Serve warm with mashed potatoes or rice #14 Note: If you’d like to use the braising liquid as a sauce, transfer the beef to a bowl and cover to keep warm. Boil the liquid, then reduce the heat to a simmer. Simmer the liquid until it thickens slightly
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