Description

Red Wine Braised Beef is a slow-cooked, tender dish combining beef chuck roast with aromatic vegetables and full-bodied red wine. This comforting and savory recipe offers rich, complex flavors perfect for special occasions or cozy family dinners. The slow braising process ensures melt-in-your-mouth tenderness, enhanced by a luscious sauce made from wine, beef broth, and herbs.

Ingredients

Scale

Meat and Liquids

3 to 4 pounds beef chuck roast
2 cups dry full-bodied red wine (such as Cabernet Sauvignon or Merlot)
2 cups beef broth

Vegetables and Aromatics

2 large carrots, chopped
2 medium onions, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 sprigs fresh thyme
2 bay leaves

Other Ingredients

2 tablespoons tomato paste
2 tablespoons olive oil
1 tablespoon butter
Salt, to taste
Black pepper, to taste

Instructions

Prep and Season the Beef: Pat the beef chuck roast dry with paper towels to ensure a better sear. Generously season all sides with salt and pepper to create a flavorful foundation that will enhance the taste throughout the slow cooking process.
Sear the Beef: Heat olive oil and butter in a heavy, oven-safe pot over medium-high heat. Once hot and shimmering, add the beef and sear on all sides until a rich, brown crust forms. This Maillard reaction locks in flavors and adds depth to the dish.
Sauté the Vegetables: Remove the beef from the pot and set aside. Add chopped onions, carrots, and celery to the same pot. Cook for 5 to 7 minutes until softened and lightly caramelized. Add minced garlic and cook for another minute to release its aroma, building the sauce’s flavor base.
Deglaze with Red Wine: Pour in the red wine, scraping up any browned bits stuck to the pot’s bottom. Let the wine simmer for a few minutes to reduce by about half, concentrating its flavor and reducing sharpness.
Add Broth and Herbs: Stir in beef broth, tomato paste, thyme sprigs, and bay leaves. Season with additional salt and pepper if needed. Nestle the seared beef back into the pot, ensuring it’s mostly submerged in the liquid for even cooking.
Braise in the Oven: Cover the pot with a tight-fitting lid and place it in a preheated oven at 325°F (160°C). Cook low and slow for 3 to 4 hours until the beef becomes fork-tender, breaking down the connective tissues for a tender, juicy texture.
Final Touches: Remove the beef and keep warm. Strain the sauce if desired, then simmer briefly on the stove to thicken. Serve the beef sliced or shredded, topped generously with the rich sauce.

Notes

Choose the right cut: beef chuck or brisket are ideal for slow braising due to their fat content and texture.
Don’t rush the searing step; it builds essential depth of flavor.
Use a good quality dry red wine; avoid cooking wines or sweet varieties.
Slow and low heat is key to achieving melt-in-your-mouth tenderness.
Let the beef rest after braising to allow juices to redistribute for easier slicing and better flavor.

Prep Time: 15 minutes
Cook Time: 3 to 4 hours
Category: Main Course
Method: Braising
Cuisine: American/European

Nutrition

Serving Size: 1 serving (approx. 6 oz beef with sauce)
Calories: 450 kcal
Sugar: 4 g
Sodium: 550 mg
Fat: 25 g
Saturated Fat: 8 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 110 mg

Keywords: red wine braised beef, slow cooked beef, beef chuck roast recipe, braised beef, comfort food, one pot meal