Port Wine Braised Beef
Tender, fall apart, beef chuck braised in rich port wine with carrots and pearl onions over creamy mashed potatoes
- 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.