If you’re planning a romantic dinner—or simply want a comforting, slow‑braised meal that rewards you with incredible leftovers—this dish is a classic. And yes, the wine cooks down beautifully, leaving behind deep, concentrated flavor. If you’re curious about how alcohol evaporates during cooking, Serious Eats explains the science here.
Beef Braised in Stock & Red Wine
Egg Noodles (follow package directions)
Caesar Salad
Fresh Hard Rolls or French Bread
Red Wine – Merlot or Cabernet Sauvignon
Beef Braised in Stock & Red Wine
1 tsp pressed garlic
¼ tsp freshly ground pepper
1 tsp dried oregano
¼ cup chopped carrots
8–10 half‑inch pieces bacon
¼ cup chopped celery
3 lbs English Cut or Rump Roast
½ cup dry red wine
3 tbsp butter
2 cups beef stock
1 tbsp olive oil
1½ cups canned tomatoes, chopped
½ cup chopped onions
1 bay leaf
Preheat oven to 350°F.
Mix the garlic, oregano, pepper, and bacon. Make deep incisions in the roast and tuck the mixture inside. For tips on seasoning and preparing beef roasts, see BBC Good Food’s roast beef guide.
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In a heavy skillet, melt 1 tbsp butter with the olive oil over medium heat. Brown the beef on all sides. This step builds flavor through the Maillard reaction—Serious Eats breaks it down here.
In a Dutch oven, melt the remaining butter. Finely chop the onions, carrots, and celery together, then sauté for 10 minutes until soft and lightly golden. Place the browned beef on top.
Discard most of the fat from the skillet. Add the wine and boil over high heat, scraping up the browned bits. This is called deglazing—learn more at The Kitchn.
When the wine reduces to about ¼ cup, pour it into the Dutch oven along with the beef stock, tomatoes, and bay leaf. The liquid should reach about one‑third up the roast. Add more stock if needed. Bring to a boil, cover tightly, and braise in the oven for 2 hours or until fork‑tender. For a deeper look at braising technique, see Bon Appétit’s braising guide.
Now pour yourself a glass of wine, grab a good book, and enjoy the aroma filling your kitchen.
When done, transfer the roast to a cutting board, tent with foil, and let rest for 10–15 minutes. Resting helps retain juices—here’s why it matters.
Strain the braising liquid through a fine sieve, pressing the vegetables to extract every drop of flavor. Skim off excess fat. Reheat if needed. Slice the beef, overlap the slices, and spoon a little sauce over the top.
If the stovetop looks chaotic from reducing the wine, don’t worry—a quick spray of glass cleaner will take care of it.
If you’re cooking for two, slice only what you need and freeze the rest. Braised beef freezes beautifully and makes an effortless future meal.
Caesar Salad for Two
1 coddled egg
1 large garlic clove
½ tsp anchovy paste
Freshly ground pepper
½ tsp Dijon mustard
½ tbsp fresh lemon juice
1 drop white vinegar
¼ cup olive oil
Romaine lettuce (3 leaves per person)
½ cup freshly grated Parmesan
Bring a small saucepan of water to a boil and coddle the egg for 2 minutes. For safe egg handling, see FoodSafety.gov.
In a wooden or glass bowl, mash the garlic. Add anchovy paste, pepper, and mustard. Mix well. Add lemon juice and vinegar. Stir in ½–¾ of the coddled egg. Whisk in the olive oil until the dressing becomes frothy. For Caesar salad history and technique, see Serious Eats.
Tear the romaine into bite‑size pieces, toss with the dressing, add Parmesan, toss again, and serve immediately in chilled bowls.
For a larger salad, scale ingredients proportionally—but never exceed two eggs.
