Meltingly Tender Red Wine Braised Beef (One-Pot)

playswellwithbutter.com

Laura S

subheading: SCALE 1X 2X 3X:

2 to 3 tablespoons olive oil

3 to 3 ½ pounds beef chuck roast, trimmed of excess fat

3 large carrots, peeled as desired & diced into chunky 1-inch pieces

2 stalks celery, finely sliced

1 large yellow onion, peeled & diced into 1-inch pieces

8 cloves garlic, finely chopped or grated

2 cups dry red wine (see Recipe Notes, below)

2 cups beef stock

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

2 bay leaves

3 to 4 sprigs fresh rosemary

10 to 12 sprigs fresh thyme

optional: flour slurry (2 tablespoons all-purpose flour whisked with ½ cup beef stock)

for serving, as desired: mashed potatoes, roasted vegetables or sautéed green beans, salad, etc.

Directions at playswellwithbutter.com

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