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Braised Beef with Orange and Red Wine

Braised Beef with Orange and Red Wine

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  • Return beef and add broth:
    Add the seared beef back to the pot. Pour in beef broth, add orange zest, rosemary, and thyme. Bring to a simmer.
  • Braise low and slow:
    Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise for 3–4 hours until beef is fork-tender.
  • Finish and serve:
    Remove herbs, adjust seasoning, and serve the beef with the rich, flavorful sauce spooned over the top.

    • Tips for Perfect Braised Beef

    • Use a heavy, oven-safe pot for even heat distribution.
    • Pat beef dry before searing to get a better crust.
    • Don’t rush the braising — low and slow is key to tenderness.
    • If sauce is too thin after braising, reduce it on the stovetop to thicken.
    • Pair with creamy mashed potatoes or buttered noodles to soak up the delicious sauce.

    Serving Suggestions

    Serve this Braised Beef with Orange and Red Wine alongside buttery mashed potatoes, roasted root vegetables, or creamy polenta. A simple green salad and crusty bread make excellent accompaniments to round out this hearty meal.

    Final Thoughts

    This dish is the perfect marriage of rustic comfort and gourmet flavor. The citrus brightness balances the richness of the beef and wine, creating a sophisticated yet deeply satisfying meal. Ideal for special occasions or whenever you want to treat yourself, Braised Beef with Orange and Red Wine is a timeless recipe that delivers both warmth and elegance in every bite.

    Would you like suggestions for side dishes or wine pairings? I’m happy to help make your meal unforgettable!