How to Cook Beef Heart Braised In Wine in 5 Minutes

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Are you ready to embark on a culinary adventure that will make your taste buds sing? Today, we’re diving into the delicious world of Red Wine Braised Beef! This dish is so good, it might just make you forget all your problems (or at least distract you from them while you devour it). Grab your aprons, folks. It’s time to get cooking!

Beef Up Your Meal!

First, let’s set the stage with a picture that speaks a thousand words. Feast your eyes on this mouthwatering image of our star dish:

Red Wine Braised Beef

Now that we’ve made your stomach growl, let’s get into the nitty-gritty of what you’ll need to create this masterpiece:

Ingredients

  • 3-4 pounds of beef chuck roast
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 4 cups red wine (choose something you’d actually drink!)
  • 2 cups beef stock
  • 2 tablespoons tomato paste
  • 1 bay leaf

Instructions

  1. First, season that beef chuck roast like it’s the star of the show! Generously sprinkle with salt and black pepper.
  2. Heat olive oil in a large pot over medium-high heat. Sear the beef on all sides until it gets a nice golden brown crust—because nobody wants a pale roast!
  3. Once beautifully browned, take the beef out and set it aside. Toss in your chopped onion, garlic, carrots, and celery into the pot. Sauté until they’re soft and fragrant—about 5-7 minutes. Your kitchen will smell like a dream.
  4. Stir in the thyme and rosemary. Then, add the glorious red wine. Don’t forget to pour yourself a glass while you’re at it. It’s all part of the cooking process!
  5. Scrape the bottom of the pot to loosen any tasty bits (they add flavor!). Return the beef to the pot along with beef stock, tomato paste, and the bay leaf.
  6. Bring it to a simmer, then go ahead and cover it. Either pop it in a 325°F oven or let it simmer on the stovetop for about 3 hours. The beef should be fork-tender—meaning you should be able to shred it with barely any effort.
  7. Once done, taste and adjust seasoning if needed. Serve it up with your favorite sides—mashed potatoes, crusty bread, or just right out of the pot if you’re feeling adventurous!

And there you have it! A rich and robust Red Wine Braised Beef that’ll make you the star of any dinner party (or just a very pleased one-person audience in your kitchen). Enjoy every savory bite!