Braised Beef Steak Maroon
Indulge in the rich and robust flavors of Braised Beef Steak Maroon, a comfort food classic elevated with a sophisticated twist. Perfectly seared ribeye or sirloin steaks are gently braised in a luxurious sauce of red wine, aromatic vegetables, and savory herbs, creating a melt-in-your-mouth texture that’s impossible to resist. This hearty dish is slow-cooked to perfection, developing deep, layered flavors as the beef soaks in the maroon-colored sauce infused with thyme and bay leaf. A finishing touch of butter adds velvety richness to the sauce, making it the ideal companion for creamy mashed potatoes, roasted veggies, or crusty bread. Perfect for a cozy family dinner or an impressive dinner-party main, this recipe delivers both elegance and soul-warming satisfaction.
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Recipe Information
Ingredients
- 4 pieces beef steaks (ribeye or sirloin)
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine (e.g., Merlot or Cabernet Sauvignon)
- 2 cups beef stock
- 1 bay leaf
- 3 thyme sprigs
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Pat the beef steaks dry with paper towels and season both sides with salt and black pepper.
Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add olive oil and sear the beef steaks for 3-4 minutes on each side, or until nicely browned. Remove the steaks and set aside.
In the same skillet, lower the heat to medium and add the chopped onion, carrot, and celery. Cook for 5-7 minutes, stirring frequently, until the vegetables are softened and slightly caramelized.
Add the minced garlic and tomato paste to the skillet. Stir well and cook for 1-2 minutes to deepen the flavor.
Deglaze the skillet by carefully pouring in the red wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the seared steaks to the skillet and pour in the beef stock. Add the bay leaf and thyme sprigs. Bring the mixture to a gentle simmer.
Cover the skillet (or transfer everything to a baking dish and cover tightly with foil) and braise in a preheated 325°F (165°C) oven for 1.5 to 2 hours, or until the beef is tender and infused with the sauce.
Once cooked, remove the steaks from the skillet and set them aside to rest. Discard the bay leaf and thyme sprigs.
To thicken the sauce slightly, return the skillet to the stovetop over medium heat and stir in the butter until melted and incorporated.
Serve the braised beef steaks warm, topped with the rich maroon sauce. Sprinkle with fresh parsley if desired. Pair with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1622 mg | 71% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 3.6 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 78 mg | 6% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1166 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
