Sherry Beef
Transform your dinner table with the rich, comforting flavors of Sherry Beef, a slow-cooked masterpiece that’s perfect for cozy evenings. This recipe features tender beef chuck roast seared to golden perfection before being simmered in a luxurious blend of dry sherry, beef broth, and aromatic herbs like thyme and bay leaf. Carrots, onions, and garlic enhance the dish with wholesome depth, while a touch of cornstarch creates a velvety sauce that clings beautifully to every bite. Ready in just over three hours, this one-pot wonder delivers melt-in-your-mouth tenderness and an irresistible aroma that will have everyone asking for seconds. Serve it with creamy mashed potatoes, fluffy rice, or crusty bread for an unforgettable meal. Don’t forget the optional sprinkle of freshly chopped parsley for a pop of color and flavor! Perfect for special occasions or a hearty family dinner, Sherry Beef is a timeless, elegant dish that’s surprisingly easy to make.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, sliced
- 4 units garlic cloves, minced
- 2 medium carrots, peeled and cut into chunks
- 1 cup dry sherry
- 2 cups beef broth
- 2 tablespoons tomato paste
- 5 sprigs fresh thyme
- 1 unit bay leaf
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season the beef chuck roast generously with salt and black pepper on all sides.
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil and butter, and once hot, sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef and set aside.
In the same pot, add the sliced onion, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the carrots to the pot and cook for 2-3 minutes, stirring occasionally.
Deglaze the pot by pouring in the dry sherry. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the sherry simmer for 2-3 minutes to reduce slightly.
Stir in the beef broth, tomato paste, thyme sprigs, and bay leaf. Return the beef to the pot, ensuring it is mostly submerged in the liquid.
Bring the mixture to a gentle simmer, then cover the pot with a lid and reduce the heat to low. Cook for 3 hours, or until the beef is tender and easily pulls apart with a fork. Stir occasionally and check to ensure the liquid hasn’t reduced too much; add a bit more broth or water if necessary.
Once the beef is cooked, remove it from the pot and set aside on a plate, tented with foil to keep warm. Discard the thyme sprigs and bay leaf from the pot.
In a small bowl, mix the cornstarch with water to form a slurry. Stir this into the pot and bring the sauce to a gentle boil, cooking for 2-3 minutes until thickened.
Return the beef to the pot, spooning the sauce over the meat to coat. Let it warm through for a few minutes.
Serve the Sherry Beef with mashed potatoes, rice, or crusty bread. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 736 mg | 32% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.2 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 654 mg | 14% | |
*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.
