Zesty Beef Sangria
Embark on a culinary adventure with this Zesty Beef Sangria, a slow-cooked masterpiece brimming with bright citrus notes and deep, rich flavors. Perfectly seared beef chuck roast is braised in a vibrant blend of red wine, orange juice, beef broth, and aromatic herbs like rosemary, thyme, and bay leaves. Elevated by the zests of fresh orange and lemon, and complemented by warming spices like a hint of cinnamon, this dish creates a harmony of savory and zesty flavors. Tender carrots and a luscious sauce round out this hearty yet refined recipe. Ideal for dinner parties or cozy nights in, serve it with crusty bread, creamy mashed potatoes, or fluffy rice—and don’t forget the parsley garnish for a fresh finish. Whether you're looking for a show-stopping centerpiece or a comforting bowl of warmth, Zesty Beef Sangria is an irresistible blend of sophistication and comfort food bliss.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 pieces Garlic cloves, minced
- 1.5 cups Red wine
- 1 cup Orange juice
- 1 cup Beef broth
- 2 tablespoons Tomato paste
- 2 Fresh rosemary sprigs
- 4 Fresh thyme sprigs
- 1 teaspoon Orange zest
- 1 teaspoon Lemon zest
- 3 medium Carrots, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Bay leaves
- 1 Cinnamon stick
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (160°C).
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef chuck roast with salt and black pepper on all sides.
Sear the beef in the hot oil until browned on all sides, about 2-3 minutes per side. Remove the beef and set it aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
Pour in the red wine, orange juice, and beef broth, scraping the bottom of the pot to deglaze any browned bits.
Add the fresh rosemary sprigs, thyme sprigs, orange zest, lemon zest, bay leaves, and the cinnamon stick.
Return the seared beef to the pot, nestling it into the liquid.
Add the sliced carrots on top of the beef.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the beef is fork-tender.
Remove the pot from the oven. Discard the rosemary, thyme, cinnamon stick, and bay leaves.
Shred the beef into chunks using two forks and stir it into the sauce.
Serve the zesty beef sangria hot, garnished with chopped parsley. Pair with crusty bread, mashed potatoes, or rice for a full meal.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 593 mg | 26% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 7.5 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 816 mg | 17% | |
*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.
