Red Wine Braised Beef with Crusty Artisan Bread Bowls (Print version)
Fork-tender red wine braised beef with bacon, mushrooms, and pearl onions served inside warm crusty bread bowls.
# Ingredients:
For the braised beef
01 -
6 slices thick-cut bacon, chopped
02 -
2 1/2 lb (1.1 kg) beef chuck, cut into 2-inch cubes
03 -
1 1/2 teaspoons kosher salt, plus more to taste
04 -
1 teaspoon black pepper, plus more to taste
05 -
1 tablespoon olive oil, as needed
06 -
1 large yellow onion, diced
07 -
2 medium carrots, peeled and sliced
08 -
4 cloves garlic, minced
09 -
2 tablespoons tomato paste
10 -
2 tablespoons all-purpose flour
11 -
2 cups (480 ml) dry red wine
12 -
2 cups (480 ml) low-sodium beef broth
13 -
1 tablespoon Worcestershire sauce
14 -
1 teaspoon dried thyme
15 -
2 bay leaves
16 -
8 oz (225 g) cremini mushrooms, halved
17 -
8 oz (225 g) frozen pearl onions
For the bread bowls
18 -
4 small round crusty sourdough or artisan bread loaves
19 -
1 tablespoon olive oil, for brushing
20 -
2 tablespoons chopped fresh parsley, for serving
# Instructions:
01 -
Cook the chopped bacon in a large Dutch oven over medium heat until crisp, 6-8 minutes. Transfer it to a plate with a slotted spoon and leave the fat in the pot.
02 -
Pat the beef dry and season with salt and pepper. Add olive oil only if the pot looks dry, then brown the beef in batches over medium-high heat for 2-3 minutes per side. Transfer to a plate.
03 -
Lower the heat to medium. Add onion and carrots and cook until softened, about 6 minutes. Stir in garlic and tomato paste and cook for 1 minute until fragrant and darker in color.
04 -
Sprinkle flour over the vegetables and stir for 1 minute. Pour in the red wine, scraping the bottom of the pot, then add beef broth, Worcestershire sauce, thyme, bay leaves, bacon, beef, and any juices from the plate.
05 -
Bring to a gentle simmer, cover, and cook on low heat for about 2 1/2 hours, stirring occasionally, until the beef is nearly fork-tender.
06 -
Stir in the mushrooms and pearl onions. Simmer uncovered for 25-30 minutes, until the vegetables are tender and the sauce has thickened. Remove bay leaves and season to taste.
07 -
Heat the oven to 375°F (190°C). Cut the tops from the bread loaves, hollow out the centers, brush the insides lightly with olive oil, and bake for 8-10 minutes until crisp inside.
08 -
Ladle the hot red wine braised beef into the warm bread bowls. Sprinkle with parsley and serve immediately with the bread tops for dipping.
# Good to know:
01 -
Best served immediately after filling the bread bowls.
02 -
The beef can be made 1 day ahead and reheated gently.
03 -
Use a dry red wine, not a sweet wine.