5.5 lbs (2.5 kg) chuck roast beef slices, with the bones
2 tablespoons (30 ml) olive oil
2 onions, chopped
2 cloves garlic, finely chopped
1 1/2 cups (375 ml) red wine
2 tablespoons (30 ml) red wine vinegar
1 can 28 oz (796 ml) crushed tomatoes
Chopped flat parsley, to taste
Salt and pepper
With the rack in the middle position, preheat the oven to 140 °C (275 °F).
In a Dutch oven, brown the meat in the oil on each side. Season with salt and pepper. Set aside on a plate.
In the same pan, soften the onions and garlic. Add oil, as needed. Deglaze with the wine and vinegar. Simmer for about 3 minutes. Add the tomatoes and bring to a boil. Return the meat to the pan. Cover and bake for 4 hours or until the meat is fork-tender. Remove the bones and fat. Adjust the seasoning.
Serve the meat into chunks with the cooking juices over egg noodles or baby potatoes. Sprinkle with parsley.
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