Braised Beef with Caper Sauce
Indulge in the rich, comforting flavors of Braised Beef with Caper Sauce, a dish that combines succulent slow-cooked beef with a tangy, velvety sauce. Perfect for cozy dinners or special occasions, this recipe features a tender beef chuck roast braised to perfection in a savory blend of red wine, beef broth, and aromatic herbs like thyme and bay leaf. The dish is elevated by a luxurious caper-infused sauce, thickened with a beurre manié of butter and flour, which adds a delightful tang and smooth texture. Sautéed vegetables create a flavorful base, while fresh parsley serves as the perfect garnish. Serve this impressive main course over creamy mashed potatoes or alongside crusty bread to soak up every last drop of the bold, delicious sauce. Ideal for those seeking hearty, gourmet-style beef recipes with a touch of elegance!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 units celery stalks, diced
- 3 units garlic cloves, minced
- 1 cup red wine
- 2 cups beef broth
- 1 unit bay leaf
- 2 sprigs fresh thyme
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley, chopped
Instructions
Season the beef chuck roast liberally with salt and black pepper on all sides.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef for 3-4 minutes per side until a deep golden brown crust forms. Remove the beef and set it aside.
Reduce the heat to medium and add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Deglaze the pot with red wine, using a wooden spoon to scrape up any browned bits from the bottom. Allow the wine to simmer until reduced by half, about 3 minutes.
Return the beef to the pot and add the beef broth, bay leaf, and fresh thyme. The liquid should come about halfway up the sides of the beef.
Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and let the beef braise for 2.5 to 3 hours, turning the roast halfway through, until the meat is fork-tender.
Once the beef is cooked, remove it from the pot and cover it with foil to keep warm.
Strain the cooking liquid into a bowl, discarding the solids, and return the liquid to the pot. Simmer over medium heat to slightly thicken and reduce, about 10 minutes.
In a small bowl, mix the butter and flour together to form a smooth paste. Whisk this mixture into the sauce to thicken further, cooking for another 2-3 minutes.
Stir in the capers and adjust the seasoning with more salt and pepper, if needed.
Slice the beef and arrange it on a serving platter. Spoon the caper sauce generously over the top.
Garnish with chopped fresh parsley and serve hot, accompanied by mashed potatoes or crusty bread.
Nutrition Facts
Calories |
2880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.5 g | 265% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 5474 mg | 238% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 14.7 g | ||
| Protein | 174.5 g | 349% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 307 mg | 24% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 3998 mg | 85% | |
*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.
