Elegant Red Wine Braised Beef with Vegetables

1. Season the Beef

Begin by seasoning your beef roast with 2 teaspoons of kosher salt, letting it stand for about an hour. This will enhance the flavor and tenderize the meat, ensuring it is at room temperature before cooking.

2. Reduce the Wine

In the meantime, pour the entire bottle of red wine into a saucepan and let it reduce over medium heat for about 15 minutes. This step is crucial as it maximizes the complex flavors and minimizes any sourness in the wine.

3. Prepare the Herb Bundle

Tie together the parsley sprigs, thyme, and bay leaves using kitchen twine to create a herb bundle. This will make it easy to remove the herbs later.

4. Pat Dry and Tie Beef

Pat the beef dry with paper towels, season it with pepper, and tie each piece with kitchen twine to keep its shape during cooking. Preheat your oven to 300 degrees Fahrenheit.

5. Cook Bacon

In a large Dutch oven, cook the bacon over medium heat until it is crisp, about 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.

6. Brown the Beef

Brown the beef in the Dutch oven, turning to ensure all sides are well-seared, which should take about 8 to 10 minutes. This browning step adds a deep flavor and beautiful color to the meat.

7. Cook Onion and Garlic

Add the finely chopped onion to the pot and cook until softened, about 2 to 4 minutes. Stir in the minced garlic and cook for about 30 seconds before adding the flour and the reserved bacon. This mixture will help thicken the sauce later.

8. Add Wine, Broth, and Herbs

Pour the reduced wine and beef broth into the Dutch oven, then add the herb bundle and the browned beef. Bring the liquid to a simmer. Cover the pot with aluminum foil and the lid to create a tight seal, then place it in the preheated oven.

9. Cook Beef in Oven

Let the beef cook in the oven for 2 hours, turning it every hour to ensure even cooking. After 2 hours, add the sliced carrots to the pot and continue cooking for another 30 minutes to an hour, until the meat is tender.

10. Prepare Pearl Onions

While the beef cooks, prepare the pearl onions. In a skillet, combine the onions, butter, sugar, and ½ cup of water. Cover and cook over medium heat for 5 to 8 minutes. Uncover and continue cooking until the water evaporates and the onions are golden brown, about 3 to 4 minutes.

11. Cook Mushrooms

Add the mushrooms to the skillet along with ¼ teaspoon salt, and cook until they release their moisture and turn golden, about 8 to 12 minutes.

12. Soften Gelatin

Soften the gelatin in a small bowl with ¼ cup water and set it aside.

13. Finish Sauce

Once the beef is done, transfer it to a carving board and tent it with foil to keep it warm. Skim off any fat from the surface of the cooking liquid in the Dutch oven. Add the onion-mushroom mixture to the pot and simmer until the sauce has thickened and reduced to the desired consistency, which should take about 20 to 30 minutes. Stir in the softened gelatin, ensuring it is well incorporated into the sauce.

14. Serve

Serve the braised beef with the rich sauce and vegetables. This dish pairs beautifully with boiled potatoes, buttered noodles, or steamed rice for a complete and elegant meal.