What a tasty dish! It tastes even better the next day... if you can manage not to eat it all immediately :)

Braised beef with red wine sauce is a classic dish that brings warmth and comfort to any dinner table. Originating from the rustic kitchens of Europe, this dish is perfect for those chilly evenings when you want to serve something hearty and satisfying. The slow-cooked beef becomes incredibly tender, absorbing the rich flavors of the red wine and aromatic herbs. It's a dish that feels like a warm hug on a plate, making it ideal for family gatherings or a special Sunday dinner.

This braised beef pairs beautifully with creamy mashed potatoes or a crusty loaf of bread to soak up the delicious sauce. For a touch of color and freshness, serve it alongside steamed asparagus or green beans. A simple green salad with a light vinaigrette can also complement the richness of the dish, balancing the flavors perfectly.

Servings: 4-6 servings

2 pounds beef chuck roast, cut into large chunks
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 stalks celery, sliced
2 cups red wine
2 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 tablespoon cornstarch (optional, for thickening)
2 tablespoons water (optional, for thickening)
Fresh parsley, chopped, for garnish

Season the beef chunks with salt and pepper.

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pot. Remove the beef and set aside.

In the same pot, add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.

Stir in the tomato paste, thyme, rosemary, and bay leaves. Cook for another minute until the herbs are fragrant.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half.

Return the beef to the pot and add the beef broth. Bring to a simmer, then cover and reduce the heat to low. Let it braise for 2 to 2.5 hours, or until the beef is tender.

If you prefer a thicker sauce, mix the cornstarch and water in a small bowl to make a slurry. Stir it into the pot and let it simmer for a few more minutes until the sauce thickens.

Remove the bay leaves and adjust seasoning with salt and pepper if needed.

Serve the braised beef hot, garnished with fresh parsley.

For a different flavor profile, you can add mushrooms to the vegetable mix or substitute the red wine with a dark beer for a deeper, maltier taste. If you have picky eaters, you can blend the sauce before adding the beef back in to create a smoother texture. For a gluten-free version, ensure your beef broth is gluten-free and skip the cornstarch, or use a gluten-free thickener.