Go Back
–+ servings
Red Wine Braised Beef Recipe

Red Wine Braised Beef

iamwinfred
This Red Wine Braised Beef is a deeply comforting, French-inspired braise that transforms humble beef chuck into something truly spectacular. Seared until golden, then slow-cooked in a full bottle of dry red wine with aromatic vegetables, herbs, and rich beef broth, the beef becomes impossibly tender while the braising liquid reduces into a glossy, restaurant-worthy sauce. It's a make-ahead dream that tastes even better the next day, and it pairs beautifully with creamy mashed potatoes, buttered egg noodles, or crusty bread for soaking up every last drop.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Course Main Course
Cuisine French
Servings 6 servings
Calories 490 kcal

Equipment

  • Enameled Cast Iron Dutch Oven 5-6 quart, oven-safe with tight-fitting lid
  • Chef's knife
  • Cutting board
  • Wooden spoon or silicone spatula
  • Measuring cups
  • Measuring spoons
  • Paper towels For patting beef dry before searing
  • Tongs For turning beef during searing
  • Ladle For serving

Ingredients
  

For the Beef

  • 3 lbs beef chuck roast about 1.4 kg, cut into 2-inch chunks
  • 2 tbsp all-purpose flour for dredging
  • 1 tsp salt plus more to taste
  • 1 tsp black pepper plus more to taste

For the Braise

  • 2 tbsp olive oil 30 ml
  • 1 large yellow onion diced
  • 3 medium carrots peeled and cut into 1-inch pieces
  • 3 celery stalks cut into 1-inch pieces
  • 6 garlic cloves minced
  • 2 tbsp tomato paste 30 ml
  • 1 bottle dry red wine 750 ml; Cabernet Sauvignon or Merlot recommended
  • 2 cups beef broth 480 ml; low sodium preferred
  • 1 tbsp Worcestershire sauce 15 ml

Herbs

  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

For Garnish

  • fresh parsley chopped, for serving

Instructions
 

  • Preheat your oven to 325°F (165°C). Pat the beef chuck pieces completely dry with paper towels, then season all sides with salt and pepper and toss with flour to coat lightly.
  • Heat olive oil in a Dutch oven over medium-high heat. Working in batches, sear beef pieces without crowding for 3-4 minutes per side until deeply browned on all sides, then transfer to a plate.
  • In the same pot over medium heat, cook onion, carrots, and celery for 5-6 minutes until softened, then add garlic and cook 1 minute more. Add tomato paste and cook, stirring, for 2 minutes until caramelized.
  • Pour in the red wine and Worcestershire sauce, scraping up all browned bits from the bottom of the pot. Bring to a gentle boil and cook uncovered for 5 minutes to reduce slightly.
  • Return the seared beef and any collected juices to the pot, pour in the beef broth, and tuck in the thyme, rosemary, and bay leaves. The liquid should reach about two-thirds up the sides of the beef.
  • Cover the Dutch oven tightly and transfer to the preheated 325°F oven. Braise for 2.5 to 3 hours, until the beef is completely fork-tender and pulls apart easily.
  • Remove and discard the thyme, rosemary, and bay leaves. If desired, transfer the beef to a plate and simmer the braising liquid on the stovetop for 10-15 minutes to thicken, then return the beef to the sauce.
  • Taste the sauce and adjust seasoning with salt and pepper. Serve over mashed potatoes, egg noodles, or polenta, garnished with freshly chopped parsley.

Notes

  • Use beef chuck roast, not lean cuts like sirloin. Chuck has the collagen and fat needed to become tender and saucy during the long braise.
  • Pat the beef completely dry before searing. Any surface moisture prevents browning and will result in steamed, grey meat instead of a flavorful crust.
  • Sear the beef in batches and do not move the pieces around. A deep brown crust takes 3-4 minutes of undisturbed contact with the hot pan.
  • Use a dry red wine you would enjoy drinking. Cabernet Sauvignon, Merlot, Syrah, or Cotes du Rhone blends all work beautifully. Avoid sweet wines or bottled cooking wine.
  • Do not rush the oven time. The low, slow heat is what converts collagen into gelatin and makes the beef silky and fall-apart tender.
  • Make it ahead: this dish tastes even better the next day. Refrigerate overnight, skim off any solidified fat from the surface, then reheat gently on the stovetop.
  • For a thicker sauce, remove the cooked beef and simmer the braising liquid on the stovetop over medium heat for 10-15 minutes until it reduces to your desired consistency.
  • To make in a slow cooker, complete all stovetop steps as written, then transfer everything to the slow cooker and cook on low for 7-8 hours or high for 4-5 hours.
  • Mushroom variation: add 8 oz of sliced cremini mushrooms with the vegetables in Step 3 for extra earthy depth.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of broth if needed.

Nutrition

Serving: 1ServingCalories: 490kcalCarbohydrates: 12gProtein: 42gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 620mgPotassium: 780mgFiber: 2gSugar: 4gVitamin A: 85IUVitamin C: 8mgCalcium: 6mgIron: 30mg
Keyword beef braise recipe, braised chuck roast, French braised beef, red wine braised beef, slow cooked beef
Tried this recipe?Let us know how it was!