Beef Braised in Red Wine

Beef Braised in Red Wine

Preparation Time10 min

Cooking Time2 hr 30 min


  • 2 cups dry red wine
  • 2 carrot, chopped
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 bay leaf
  • 1 sprig rosemary
  • 2 whole clove
  • 3 pounds rump roast or bottom round, trimmed
  • 2 tablespoons olive oil
  • 1 cup beef broth
  • 3 tablespoons tomato paste
  • 1 teaspoon salt


To make the marinade:
1. In a large pot, combine the ingredients. Add the beef, then cover the pan and refrigerate.

2. Marinate the meat, turning it every half hour for at least 2 hours. Remove the beef from the marinade and pat it dry with paper towels. Save the marinade.

To make the beef:
1. In a Dutch oven or casserole, heat the olive oil. Add the beef and brown on all sides.

2. Pour the marinade into the pot with the beef. Add the beef broth.

3. Cover the pan and simmer for 2-1/2 hours, adding more water or stock, if necessary.

4. Stir in the tomato paste and season with salt. Simmer 30 minutes more.

NOTES : I add cornstarch and a lot more vegetables. I also marinade the meat longer. This is good with wide noodles.

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I use a slow cooker with beef broth and the other ingredince for 6 hours it comes out so tender it is hard to get it out of the cooker

the alcohol burns out of beer, wine or any beverage used in cooking. only the flavor remains.

my husband and i are both alcohol intolerant so i'm always leery of making anything that calls for wine, beer, etc. sometimes i can use chicken brothstock, sometimes apple juicecider. but i wonder how successful either of these choices would be in this recipe. has anyone else substituted for the wine with good results? thanks!!! MrsMo


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