Braised Beef With Red Wine
- 2 tablespoons olive oil
- 1 1/2 pounds boneless beef chuck, cut into 2-inch chunks
- Salt and freshly ground black pepper
- 2 onions, chopped
- 1 large or 2 medium carrots, chopped
- 1 celery stalk, chopped
- 1/2 cup red wine, or more as needed
- 1/2 cup chicken, beef, or vegetable stock or water, or more as needed
- 1/4 cup chopped fresh parsley leaves for garnish
- Heat the oven to 250 F.
- Put the oil in a pot over medium-high heat.
- When hot, add some of the meat, working in batches to avoid crowding; sprinkle with salt and pepper.
- Cook until the meat is browned on all sides, adjusting the heat and turning the pieces as needed so they don't burn, 10 minutes for each piece.
- As they brown, transfer them to a platter; repeat until all the meat is browned.
- Pour off all but 3 tablespoons of the fat; lower the heat to medium.
- Add the onions, carrot, and celery, sprinkle with salt and pepper, and cook, stirring occasionally, until the vegetables begin to soften, 5 to 10 minutes.
- Stir in the wine and stock, scraping up any browned bits from the bottom of the pot, and add the browned meat.
- The braising liquid should come halfway up the sides of the meat.
- If it doesn't, add more liquid until it does.
- Raise the heat and bring to a boil; then lower it so that the mixture barely bubbles.
- Cover the pot and transfer it to the oven.
- Cook, stirring every 45 minutes and adding liquid to keep the meat half submerged, until the meat begins to get tender, at least 1 1/2 hours and more likely more than 2 hours.
- Now begin to check the meat every 15 minutes, adding a spoonful more liquid only if the pot looks too dry.
- The braise is done when the meat is very tender and almost falling apart, at least another 30 minutes.
- Taste and adjust the seasoning, garnish with the parsley, and serve.