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Shared By alexskeen1

Red Wine Braised Beef With Mushrooms And Carrots

Ingredients

  • 1 kg beef chuck, cut into large chunks (about 5–6 cm)
  • 2 tbsp flour
  • 2 tbsp olive oil (or a mix of oil + butter for richness)
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 large carrots, cut into thick rounds
  • 250 g mushrooms, halved or quartered
  • 2 tbsp tomato paste
  • 2 cups (500 ml) red wine (a dry style like Shiraz, Cab Sav, or Merlot works well)
  • 2 cups (500 ml) beef stock
  • 2 sprigs fresh rosemary (or 1 tsp dried)
  • 3–4 sprigs thyme (or 1 tsp dried)
  • 2 bay leaves
  • 2 tsp salt (adjust to taste)
  • 1 tsp black pepper
  • Optional: 1 tsp sugar (to balance acidity, if needed)
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Directions

1. Brown the Beef:

  1. • Pat beef chunks dry with paper towel.
  2. • Heat 1 tbsp oil in a heavy pot or Dutch oven over medium-high.
  3. • Sear beef in batches until browned on all sides (don’t overcrowd). Set aside.

2. Build the Base + Add Flour:

  1. • Lower heat to medium, add a little more oil if needed.
  2. • Sauté onion & carrots for 5 mins until starting to soften.
  3. • Add garlic & mushrooms, cook another 3–4 mins.
  4. • Sprinkle in 2 tbsp plain flour and stir well so it coats the veg. Cook 1–2 mins to remove raw taste.
  5. • Stir in tomato paste, cook another 1 min to caramelize.

3. Deglaze:

  1. • Pour in the red wine, scraping up all the browned bits from the pot.
  2. • Stir well—the flour will start thickening the wine.
  3. • Simmer 5 mins to reduce slightly.

4. Slow Cook:

  1. • Return beef (and any juices) to the pot.
  2. • Add beef stock, herbs, bay leaves, salt & pepper.

• Bring to a gentle simmer, then:

  1. • Oven: Cover and cook at 160°C for 3–3.5 hrs until beef is fork-tender.
  2. • Slow cooker: Transfer to slow cooker, cook on LOW 7–8 hrs or HIGH 4–5 hrs.

5. Finish:

  1. • Discard herb stems & bay leaves.
  2. • Taste and adjust seasoning (extra salt, pepper, or a pinch of sugar if wine tastes sharp).
  3. • If you want the sauce thicker, simmer uncovered for 10–15 mins before serving.

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