This fall-apart braised beef in a rich red wine sauce is a delicious and easy-to-make meal that is perfect for a special occasion.

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The beef is slow-cooked in a flavorful sauce until it is meltingly tender, and the wine adds a touch of elegance. This dish is also great for meal prepping, as it can be made ahead of time and reheated later. So gather your ingredients and get ready to enjoy this amazing dish!

Preheat oven to 250F/121C.  In a large, Dutch oven, heat the oil until shimmering.  Choose a less tender cut of beef for this braised beef. The type of beef that is best for braising is a tough cut, such as chuck roast or short ribs. These cuts of beef become more tender and flavorful when they are cooked slowly over a long period of time.

Season the beef with salt and pepper, add it to the pan and cook over moderately high heat, turning, until well browned, about 15 minutes.  Remove the meat and set aside.  Melt the butter in the pan. Add the onion, celery and carrot, and cook over moderate heat until slightly softened, about 5 minutes.

Add the fennel seeds and cook with the vegetables for about 3 minutes longer. Stir in the tomato paste. Add the flour and cook for 1 minute, stirring. Add the wine and broth and bring to a simmer. The wine that you use for braising can be any type that you enjoy. However, a full-bodied red wine, such as Cabernet Sauvignon or Zinfandel, will add the most flavor to the dish. This will remove the alcohol from the sauce but retain the flavor.

Transfer the meat to the pan. Cover and cook in the oven until very tender, about 2 hours.

Transfer the meat to a plate. Strain the sauce into a heatproof measuring cup and skim off the fat. Return the sauce to the pan and boil until reduced to 2 cups, 10 minutes.  Tear the meat into small pieces and return it to the sauce.

Simmer it over low heat until heated through. If the sauce is needing thickening, add two tablespoons of flour to one cup of water. Mix it well and slowly stir into the sauce. Serve the beef and wine gravy over egg noodles. Enjoy!

Recipe

Beef Braised In Red Wine

2 tablespoons olive oil
3 to 4 lbs. beef chuck roast
Salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoon fennel seeds
1 medium onion, finely chopped
1 large celery rib, finely chopped
1 large carrot, finely chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
One 750-milliliter bottle dry red wine
2 cups chicken broth
Buttered egg noodles, for serving

Preheat oven to 250F/121C. In a large, Dutch oven, heat the oil until shimmering. Season the beef with salt and pepper, add it to the pan and cook over moderately high heat, turning, until well browned, about 15 minutes. Remove the meat and set aside. Melt the butter in the pan. Add the onion, celery and carrot, and cook over moderate heat until slightly softened, about 5 minutes. Add the fennel seeds and cook with the vegetables for about 3 minutes longer. Stir in the tomato paste. Add the flour and cook for 1 minute, stirring. Add the wine and broth and bring to a simmer.
Transfer the meat to the pan. Cover and cook in oven until very tender, about 2 hours.
Transfer the meat to a plate. Strain the sauce into a heatproof measuring cup and skim off the fat. Return the sauce to the pan and boil until reduced to 2 cups, 10 minutes. Tear the meat into small pieces and return it to the sauce. Simmer it over low heat until heated through. Serve the beef and wine gravy over egg noodles.