Port Wine Braised Beef
Tender, fall apart, beef chuck braised in rich port wine with carrots and pearl onions over creamy mashed potatoes
Servings: 4
Ingredients
- 3 lb beef chuck roast cut into 4 inch long pieces
- 1 tbsp flour
- 1/4 tsp salt
- 1 tbsp bacon fat or use vegetable oil
- 3 carrots cut in half
- 10 pearl onions peeled
- 2 stalks celery cut in half
- 1 tbsp fresh garlic minced
- 3 cups ruby port wine
- 1 pinch dried thyme
- 2 bay leaves
- 1 cup Clamato juice
- 2 cups beef broth
Instructions
- Season beef that has been cut in large pieces with salt and dust with flour.
- Heat bacon fat or vegetable oil in a large pot over medium high heat.
- Working in batches, sear all sides of the pieces of beef. Removing seared pieces to a bowl.
- Add carrots, celery, pearl onions and garlic to the pot and stir.
- Add port wine and scrape any browned pieces from the bottom of the pan. Return seared beef and juices back to pot.
- Add remaining ingredients, reduce heat to medium and simmer uncovered until fork tender, about 4 hours.
- Serve in a bowl with mashed potatoes.