Cold weather is the name of the game this time of year. And that means comforting braised dishes are staples in kitchens near and far. Grass fed beef braised for hours with rich flavors is comfort defined. Make this Comforting Beef with Red Wine & Mushroom Sauce to get a cold weather comfort food fix.
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Happy New Year! Well, it’s mid-month, but I am finally getting my groove back after the holidays. Whew!
Even though this is Texas, there are times that it gets pretty darned cold. Now, I’m not talking “Ooo-it’s-52-degrees-and-I-need-a-parka” Texas cold. ‘Cause that’s a thing. I’m talking “Holy-crap-that-wind-just-froze-my-face” kind of cold. As I made the attempt to hit my favorite farmers market on a recent Saturday morning, even I–the gal who actually likes and misses “real” Winter–had to abandon the effort. The wind was so abrasive that my Winter coat, scarf, insulated gloves, and other cold-weather wear was no match for the harsh wind tunnel effect at the market.
Sigh.
I had wanted to wander and pick out some seasonal produce to play with for a hearty cold weather dinner. So we did the next best thing–we headed to a favorite local grocery store. It never disappoints with a wide variety of beautiful produce and other fresh ingredients. This mecca, called Central Market, which can quickly become the Burmuda Triangle for someone like me, gave me the brainstorm I was looking for.
I was in desperate need to break out my beloved enamel-lined red dutch oven (I’ve espoused my love for this kitchen staple for some time in recipes like Roasted Squash & Apple Soup, and Wild Boar Bolognese). So after we came home, I sat down with a piping hot cup of coffee. Then I grabbed some of my favorite cookbooks to find inspiration. I was hoping for motivation from the likes of Ina Garten, Lidia Bastianich, and even newcomers to the food scene, Debi Mazur & her husband Gabriele Corvos.
And then there it was–the answer to what was for dinner. So simple I should have known that Back to Basics was going to give me the guidance I needed in the kitchen that day. Inviting, warm, hearty, flavorful–this recipe was begging for me to dig in. And so I did.
While I strayed a bit based on a couple of ingredients not on hand, it was still a success. This rich and aromatic roast filled the house with smells that made us hungry all afternoon. The red wine & mushrooms created a sauce that was so luscious, I almost wanted to just stick a straw into the pot. But I didn’t. ‘Cause that would be weird. And kind of gross.
I knew that sauce needed something to melt over. To create the pretense that this might be a “healthier” version of a classic, I made Mashed Garlic CauliTatos. The health benefits of the cauliflower assuaged any guilt I may have had about this rich dish.
For a cold night and a hearty dinner, I highly recommend digging into this simple yet over-the-top flavorful dish of Comforting Beef with Red Wine & Mushroom Sauce. And the leftovers make great sandwiches, too! Double the comfort!
| Servings | Prep Time |
| 6 people | 20 minutes |
| Cook Time |
| 2 1/2 hours |
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Braised meat is synonymous with "comfort food". And this luscious Beef Roast with Red Wine & Mushroom Sauce comforts you from the inside out. Rich, deep flavors boost your mood and satisfy any hunger for a filling and delicious meal.
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- 1 4-lb. Beef Chuck Roast
- 1 tbsp. kosher salt, divided
- 1 tbsp. freshly ground black pepper, divided
- all-purpose flour, for coating
- 2 tbsp. grapeseed oil, divided
- 1 cup shredded carrots
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped leeks
- 3 cloves garlic, minced
- 2 cups red wine
- 28 oz. tomatoes (see my note below)
- 1 cup turkey stock (see my note below)
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 8 oz. baby portabella mushrooms, sliced
- fresh parsley, for garnish
- Preheat the oven to 325 degrees. Chop the vegetables and mince the garlic, and set aside. Measure out the wine & stock so that it's ready to go in when the time comes.
- Pat the chuck roast dry with a paper towel. Sprinkle the 1/2 of the salt & pepper generously all over the beef. Coat the beef with flour. Heat the grapeseed oil in a large dutch oven over medium high heat. Sear roast on all sides to seal in juices, approximately 3 minutes per side. Remove from pot and set aside.
- In the same pot, add the other half of the grapeseed oil. Then add the carrots, onions, celery & leeks. Saute for approximately 10 minutes, or until they are softened. Add the garlic and stir until fragrant, about 3 minutes.
- Add the wine and bring to a boil. Add the tomatoes, turkey stock, and remaining salt & pepper.
- Place beef back into the pot, including any juices that remain. Place thyme & rosemary into the pot. Cover, and roast in oven for 2 hours. Remove pot from oven and add mushrooms to the pot. Cover and cook for an additional 30 minutes.
- Serve over mashed caulitatoes (see link above); garnish with parsley if you like.
Some notes on the variations I made to Ina Garten's original recipe for this luscious beef roast:
- For the tomatoes, she calls for a can of plum tomatoes in puree. I didn't have that on hand, but what I DID have was a bag of frozen tomatoes from my father-in-law's garden. I let them defrost just enough that I could chop them, and I used those instead. Delicious.
- Ina calls for chicken stock & chicken bouillion. I have a whole freezer full of home made turkey stock from the holidays. Hence, turkey stock was used here instead. I didn't have boullion in my pantry, so I skipped that step.
- Her original recipe didn't call for mushrooms. However, I just felt like this red wine sauce was screaming for some additional earthy flavor. We have a really great local mushroom farm in the area, and the store we hit had them in stock. I was thrilled to use their beautiful 'shrooms in this dish.
- Final note: I was fortunate enough to find grass-fed beef on sale this week. It was the same price as the other beef chuck, so of course I jumped at it. The flavor profile isn't so different that you would say "hey! What's going on there??", but the texture is smoother and marries with the other flavors better. Again, this is my opinion, and will vary based on where your beef is sourced. But if you have a chance to compare grass-fed with other beef, you may become a convert.
As you can see, dishes like this are meant to be tweaked and adapted based on what you may have on hand. While some recipes really need to be followed to the "t", most don't (IMHO). The adaptations I made here were warming, delicious, and oh-so-comforting.
Get thee to your local store and grab the simple ingredients for this Comforting Beef with Red Wine & Mushroom Sauce.
