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.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

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)

Directions

Step 1

Pat the beef steaks dry with paper towels and season both sides with salt and black pepper.

Step 2

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.

Step 3

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.

Step 4

Add the minced garlic and tomato paste to the skillet. Stir well and cook for 1-2 minutes to deepen the flavor.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Once cooked, remove the steaks from the skillet and set them aside to rest. Discard the bay leaf and thyme sprigs.

Step 9

To thicken the sauce slightly, return the skillet to the stovetop over medium heat and stir in the butter until melted and incorporated.

Step 10

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

Serving size	1714.6 grams (1714.6g)

Amount per serving	% Daily Value*
Calories	2967

Total Fat 237.00g	304%
Saturated Fat 89.90g	450%
Polyunsaturated Fat 3.40g
Cholesterol 706mg	235%
Sodium 7280mg	317%
Total Carbohydrate 32.80g	12%
Dietary Fiber 8.90g	32%
Total Sugars 14.00g
Protein 203.10g	406%

Vitamin D 61IU	303%
Calcium 299mg	23%
Iron 26mg	143%
Potassium 4025mg	86%

*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.

Source of Calories

Fat: 69.3%

Protein: 26.4%

Carbs: 4.3%