YOUR SOLIN GENERATED RECIPE
Tender Red Wine Braised Beef
Slow-simmered beef chuck seared in olive oil and braised with aromatic vegetables in a rich, velvety red wine reduction.
INGREDIENTS
6 oz beef chuck
1 tsp olive oil
0.5 cup yellow onion
0.5 cup carrots
2 cloves garlic
0.25 cup dry red wine
0.5 cup beef broth
1 tsp fresh thyme
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Pat the beef chuck dry with paper towels and season evenly with the sea salt and black pepper.
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
Sear the beef until a deep golden crust forms on all sides, then remove the meat and set it aside on a plate.
Add the diced onion and sliced carrots to the pot, sautéing until the vegetables are softened and fragrant.
Stir in the minced garlic and fresh thyme, cooking for one minute until the aroma is released.
Pour in the dry red wine to deglaze the pan, using a wooden spoon to scrape up the flavorful browned bits from the bottom.
Return the beef to the pot and pour in the beef broth until the meat is partially submerged.
Cover with a tight-fitting lid and simmer on low heat for 2 to 3 hours until the beef is fork-tender and the sauce has thickened.