Red Wine Braised Beef with Rosemary
A comforting one-pan braised beef dish where tender chunks of meat simmer in a rich red wine and herb sauce. Easy enough for a weeknight, impressive enough for guests.
🛒 Ingredients
4 servings
- 500 g beef stew meat, cut into pieces
- 4 tbsp olive oil
- 1 onion, thinly sliced into rings
- 5–6 garlic cloves, thinly sliced
- 1 packet meat seasoning blend
- Salt and dried oregano to taste
- 2 tbsp tomato paste
- 1 tbsp fresh or dried rosemary
- 200 ml dry red wine
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Directions
- 1
Season the beef pieces with the seasoning blend and let marinate for 10 minutes.
- 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add rosemary and let it infuse for 1 minute.
- 3
Add the beef and sear for 2–3 minutes until browned on all sides. Add onion and garlic, cooking until lightly golden.
- 4
Stir in tomato paste, season with salt and oregano, and mix well to coat the meat.
- 5
Pour in the red wine, reduce the heat to low, cover, and simmer for about 20 minutes. Add a splash of water if the sauce reduces too quickly.
- 6
The dish is ready when the sauce is slightly thickened and the beef is fork-tender.
💡 Chef's Tip
For deeper flavor, add a splash of balsamic vinegar at the end of cooking. Serve with mashed potatoes, crusty bread, or steamed rice.
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