Chef David Hall's Braised Beef in Cabernet Sauvignon
Braised Beef in Cabernet Sauvignon
2 tablespoons, olive oil, divided
2 pounds, beef chuck roast, lean, boneless, cut into 2 inch cubes
1 cup, onion, chopped
3 garlic cloves, chopped
1 tablespoon, paprika
1 teaspoon, cumin
1/2 teaspoon, cayenne pepper
1 1/2 cups dry red wine
1 cup, beef broth
1 14 1/2 oz. can, tomatoes, no salt added, in juice
4 teaspoons, rosemary, minced leaves
1 teaspoon, thyme
Trim off most of the fat and connective tissue from the chuck roast then cut into 2" pieces.
Sprinkle meat with salt and pepper.
Heat 2 tablespoons of oil in large pot over medium-high heat.
Sear the meat then transfer the meat to bowl.
Heat 1-tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add broth and tomatoes with juice; stir to blend. Add garlic and the rest of the ingredients; stir 1 minute.
Add wine simmer for a couple minutes, stirring occasionally.
Add beef and accumulated juices; reduce to a low simmer. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 3 hours, OR place in a 325 °F oven for 3 hours total. Season stew with salt and pepper.