Serve With: Creamy mashed potatoes, polenta, or crusty bread to soak up the sauce.
Leftovers: Store in an airtight container in the refrigerator for up to 4 days.
Reheat Gently: On the stovetop over low heat or in the microwave, covered.
Variations
Add Mushrooms: Sautéed mushrooms add another savory depth.
Make It Spicy: Add a pinch of crushed red pepper for heat.
Herb Boost: Try adding rosemary or parsley for a fresh herbal finish.
FAQ
Can I make this ahead of time?
Yes! In fact, it tastes even better the next day after the flavors have melded together.
Can I use a slow cooker?
Absolutely—sear the beef and veggies first, then cook on low for 8 hours in your slow cooker.
Which wine is best for braising beef?
A dry red wine like Cabernet Sauvignon, Syrah, or Merlot works best. Avoid sweet wines.
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