Braised Slow Cooked Beef in Red Wine with Onions and Carrots Recipe

This is one of our all-time FAVORITE slow cooked grass-raised beef recipes! This recipe is a good example of how to slow cook meat too.Grass-raised Beef Roast

It takes only 10-15 minutes to prepare and while it’s cooking for 4-5 hours we can be out doing gardening or other work, how much better does it get than to smell amazing aroma’s coming from the kitchen while you’re outdoors doing yard work or gardening! Not to mention, coming indoors hungry and having this incredible meal ready to eat!

You will need:

  • 1 thick cut of grass-raised Beef (any cut and size is great, however, it must be 2″ or more in thickness though, we prefer grass-fed beef from US Wellness Meats because it’s healthier and better tasting)
  • 1 cup of Red Wine (we like to use Merlot)
  • 1 Onion, diced thickly
  • 6-8 organic Carrots, sliced into pieces about 1/2″ thick (bite-sized)
  • 2 TBSP Coconut Oil
  • 4-5 cloves Garlic, chopped
  • water

Method

Preheat oven to 300 degrees F.

In a heavy Dutch Oven pot, over medium on your stovetop, melt coconut oil, then place your cut of beef in and allow to cook on each side until dark brown; about 4 minutes or so on each side.

Lift the meat out of the Dutch Oven and put on a plate while you cook the onions in the same pot (do NOT brown your onions!)

Before onions brown, add red wine; allow wine to cook for about 3-4 minutes to evaporate the alcohol.

Put beef back into the Dutch Oven, add carrots and garlic, then add enough water to just barely cover the ingredients.

Put a lid on the Dutch Oven and place in the preheated oven. After 3-4 hours remove the lid and let cook for one more hour (doing this evaporates out some of the water, making a more robustly flavored sauce).

After a total cooking time of 4-5 hours, remove Dutch Oven from oven and left sit for 10-15 minutes before serving (that part is REALLY hard to do!)

Serve with mashed potatoes or noodles.

More of our favorite recipes:

Pot Roast and Baby Vegetables

Yummy Lamb Meat Loaf

Grilled Flat Iron Steak

Thyme Crusted Sablefish

Serving Tip: We like to serve this slow-cooked meal right from the Dutch Oven so the meat never leaves the juices it’s been cooking in; simply allow each person to break off a hunk of beef with a fork (this is so easy to do as the meat is fall-apart-tender!). Then, spoon out some juices with carrots and onions onto meat, potatoes, or noodles.

Leftovers Tip: If you’re fortunate to have a large cut of meat and have leftovers this recipe tastes delicious reheated -or- slicing the meat and making a sandwich! Makes my mouth water just typing this recipe!

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