Tender Port Wine Braised Beef with pearl onions and carrots turns budget friendly chuck roast into a luxurious meal served over mashed potatoes.
Turning an inexpensive beef chuck roast into a luxurious dinner is just a few pantry items away. I always have a bottle of port wine on hand. It doesn’t have to be expensive. I buy the low cost kind from the local grocery store. Port wine can really take your sauces and braises up a notch or two.
I also always have Clamato juice on hand because I’m a lover of Bloody Mary’s and red beer. And that’s why Clamato juice is the “secret ingredient” in this Port Wine Braised Beef. If you don’t have any on hand, just use either tomato juice or a little pureed tomato. I feel like the tomato adds depth and balances the flavors.
Serve over mashed potatoes and let the juices swirl around…it’s so good! Other serving options could be creamy polenta or buttered egg noodles. Sometimes I even add whole or halved mushrooms. They act like a sponge and soak up all the yummy flavors. It’s up to you – Make it your own.
Port Wine Braised Beef
- 3 lb beef chuck roast cut into 4 inch long pieces
- 1 tbsp flour
- 1/4 tsp salt
- 1 tbsp bacon fat or use vegetable oil
- 3 carrots cut in half
- 10 pearl onions peeled
- 2 stalks celery cut in half
- 1 tbsp fresh garlic minced
- 3 cups ruby port wine
- 1 pinch dried thyme
- 2 bay leaves
- 1 cup Clamato juice
- 2 cups beef broth
- Season beef that has been cut in large pieces with salt and dust with flour.
- Heat bacon fat or vegetable oil in a large pot over medium high heat.
- Working in batches, sear all sides of the pieces of beef. Removing seared pieces to a bowl.
- Add carrots, celery, pearl onions and garlic to the pot and stir.
- Add port wine and scrape any browned pieces from the bottom of the pan. Return seared beef and juices back to pot.
- Add remaining ingredients, reduce heat to medium and simmer uncovered until fork tender, about 4 hours.
- Serve in a bowl with mashed potatoes.