Comforting Beef with Red Wine & Mushroom Sauce
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.
Servings Prep Time
6people 20minutes
Cook Time
2 1/2hours
Servings Prep Time
6people 20minutes
Cook Time
2 1/2hours
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Add the wine and bring to a boil. Add the tomatoes, turkey stock, and remaining salt & pepper.
  5. 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.
  6. Serve over mashed caulitatoes (see link above); garnish with parsley if you like.
Recipe Notes

Some notes on the variations I made to Ina Garten’s original recipe for this luscious beef roast:

  1. 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.
  2. 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.
  3. 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.
  4. 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.