Open Faced Roast Beef Slow Roasted in a Red Wine Reduction

Technically, any roast beef can be served open faced. But this recipe slow roasts stew meat in its own red wine reduction gravy and is my favorite way to make this classic meal.

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I’ve pretty much been raised on local bulk beef. My parents bought beef by the quarter or half when I was younger, and John and I have always done the same.

It’s much healthier, tastier, and cheaper in the long run. Plus really convenient to have a freezer full of meat.

One thing I used to never know what to do with is stew meat, I mean aside from the obvious – stew.

Stew meat is what’s left over after the steaks and roasts are cut, so its not always the most tender. BUT, this roasting method results in the most tender, flavorful beef that’s just perfect for one of my favorite meals:

Open faced roast beef

Start with 1lb thawed stew meat

Season with 1t sea salt and 1/2t pepper, then toss in 1/4 cup flour

Heat a 12″ skillet on med-high and brown 1/4 cup of butter, once the butter is browned, add the beef and sear until the meat is dark brown on each side, about 3-5 minutes. You don’t want it cooked through – just seared on the outside to lock in flavor.

Set the seared beef aside on a plate, leaving the drippings in the skillet. Then mince a few cloves of garlic, half an onion, and a few mushrooms. Sauté all of that in the hot skillet with the beef drippings until translucent. Then set the onions, garlic, and mushrooms aside on the plate with the beef.

Add 1/2 cup red wine to the hot skillet, scraping the bottom, until it reduces by half. Then, add 1 quart beef bone broth and let the wine and broth reduce for 5 minutes. At this point you can add dried herbs or a drop each of thyme, rosemary, & oregano vitality oils.

Then add the beef, garlic, onions, and mushrooms back in.

Cover the skillet with a lid and roast on 275F for 2 hours or until the beef is fork tender. Serve as is or shred with two forks.

Open faced is my first choice, but served along side of boiled potatoes & kraut is pretty dang delicious as well.

This goes perfectly over my sourdough amish bread, or – if you’re not into sourdough, I have the quick amish bread version too. Either way, so good. Now, for photo sake I left it looking pretty but I’m a savage foodie and usually add a mountain of mashed potatoes and cheese on top. Sorry for party rockin.

Slow Roasted Open Faced Roast Beef

slow roasted stew meat for open faced roast beef sandwiches

1 lb stew meat
1 t sea salt
½ t pepper
¼ cup flour
¼ cup butter
4 cloves garlic, minced
½ onion, diced
? cup sliced mushrooms
½ cup red wine
1 quart beef bone broth
1 drop oregano vitality oil (substitute for fresh herbs if available)
1 drop thyme vitality oil (substitute for fresh herbs if available)
1 drop rosemary vitality oil (substitute for fresh herbs if available)

season stew meat with salt & pepper, then toss in flour
brown ¼ cup butter in a hot 12" cast iron skillet
sear seasoned, floured meat in the hot brown butter until dark brown on each side, about 3-5 minutes
remove the seared beef and set aside on a plate
saute garlic, onion, and mushroom in the beef drippings until translucent, then set aside with the beef
add the red wine to the hot skillet & drippings and reduce by half
then add the bone broth and oils or herbs, reduce for 5 minutes
add the beef, onions, garlic, and mushrooms back into the reduction and cover the skillet with a lid
roast in the oven at 275°F for two hours or until the beef is fork tender
serve as is or shred with forks