Tempranillo Braised Beef

Succulent slow cooked beef that is fork tender in a tempranillo red wine sauce with vegetables.

2 lbs Beef Chuck Roast

1 Bottle Tempranillo Wine

1 Onion

5 Celery Stocks

5 Carrots

1 Bell Pepper

3 Garlic Cloves

1 Cup Beef Stock

1 Can Crushed Tomatoes

1/4 tspn Oregano

1/4 tspn Thyme

1/4 tspn Spanish Paprika

Salt & Pepper

1. Beef:

Place Dutch Oven over high heat
Cut meat into roughly 2″ chunks
Pour 1 tbsp of Extra Virgin Olive Oil in pan
Sear meat on all sides until gold brown
Set meat aside and keep warm

2. Vegetables

Chop all the vegetables and pour into pan
Stir so that bits of meat on the bottom of pan are picked up
Season with salt & pepper
Sweat vegetables for approximately 2-3 minutes stirring occasionally

3. Combine:

Season vegetables with oregano, thyme, Spanish paprika
Stir
Place meat back into pan along with any accumulated juices
Pour 2/3 bottle of wine into pot
Pour can of crushed tomatoes into pan
Pour beef stock into pan
Lower heat to medium-low and cover with lid

Cook for approximately 1 1/2 Hrs.
Lower temperature to low and cook for remaining 1/2 hr.

After cooking sprinkle with fresh parsley and a touch of Extra Virgin olive oil then serve immediately.