Red Wine Braised Beef
 
Prep time
Cook time
Total time
 
Red wine braised beef with onions, potato, tomatoes, and parmesan cheese.
Author:
Recipe type: Entree
Cuisine: Devilish
Serves: 8
Ingredients
  • A few tablespoons Extra-Virgin Olive Oil, divided
  • 4 onions, very thinly sliced
  • 6 cloves garlic, very thinly sliced
  • 1 4- to 5-pound beef pot roast (chuck, bottom round or top sirloin roast)
  • Sea salt
  • Pepper
  • 1½ cups red wine
  • 2 tablespoons chopped fresh thyme
  • 4 large russet baking potatoes, peeled and thinly sliced into rounds
  • Leaves from 2 sprigs fresh rosemary, chopped
  • 1cup Parmigiano-Reggiano cheese
  • 1 large (28- to 32-ounce) can crushed, diced or stewed tomatoes, with their juices
  • A few fresh basil leaves, torn
  • 1 loaf ciabatta, for serving
Instructions
  1. Preheat the oven to 325°F.
  2. In a large skillet, heat a thin layer of olive oil over medium heat.
  3. Add the onions and garlic, and sweat until very soft and light caramel in color (about 20 minutes).
  4. Season the meat with salt and pepper (I like to use Montreal Steak Seasoning). Over medium-high heat, heat a thin layer of olive oil in a Dutch oven and brown meat on all sides.
  5. Deglaze the pan with the wine.
  6. Place half of the onions over the top of the meat
  7. season with salt, pepper, and half the thyme.
  8. Arrange half of the potatoes over the onions
  9. Give the layer a liberal drizzle of olive oil
  10. Add the rosemary, Parmesan, and salt and pepper to taste.
  11. Top the layer with half the tomatoes and their juices and season with salt and pepper.
  12. Scatter in a few basil leaves.
  13. Repeat the layers.
  14. Cover the pan and roast in the oven for 3 hours.
  15. Turn off the oven but leave the pot to sit in the oven for another hour.
  16. To serve, cut into pieces and spoon the sauce over the meat.
Recipe by Snack Rules at https://snackrules.com/red-wine-braised-beef/