Red Wine Braised Beef

Red wine braised beef is the ultimate comfort food—tender beef slow-cooked to perfection in a rich, flavorful sauce of red wine, fresh herbs, and vegetables. This impressive yet approachable dish is perfect for a cozy Sunday dinner or a dinner party that will wow your guests.

Why You’ll Love This Recipe

This recipe is a true classic with a gourmet touch. The combination of deep red wine, aromatic vegetables, and tender beef creates a luxurious, melt-in-your-mouth dish. It’s surprisingly simple to prepare with just 15 minutes of hands-on work, while the oven takes care of the rest. Whether served over creamy mashed potatoes, with crusty bread, or alongside a crisp salad, this meal feels special without being complicated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef chuck roast, cut into large 3–4 inch pieces

• Neutral oil

• Yellow onion, chopped

• Leeks, sliced (white and light green parts only)

• Garlic cloves, thinly sliced

• Carrots, peeled and chopped

• Red wine (such as merlot, cabernet sauvignon, or syrah)

• Beef stock, preferably homemade

• Fresh thyme sprigs

• Fresh bay leaves

• Kosher salt

• Freshly ground black pepper

• Fresh minced chives (for serving)

• Mashed potatoes (for serving)

Directions

1. Preheat oven to 350°F (175°C). Pat beef dry with paper towels and generously season with salt and pepper.

2. Heat oil in a Dutch oven or braiser over medium-high heat. Sear beef on all sides until deeply golden brown. Transfer to a plate.

3. Reduce heat to medium-low and add onion, leeks, and garlic. Sauté until softened, about 5 minutes.

4. Pour in red wine and beef stock. Season lightly with salt and pepper, then return beef to the pot.

5. Nestle carrots, thyme, and bay leaves around the beef. Bring to a simmer, cover, and transfer to the oven.

6. Cook for 2 ½ hours covered. Remove lid and continue cooking for another 30–45 minutes, until beef is fork-tender.

7. Remove from oven, skim off excess fat, and let beef rest in the juices for at least 45 minutes.

8. Rewarm gently before serving with mashed potatoes, garnished with fresh chives.

Servings and timing

• Servings: 6

• Prep Time: 30 minutes

• Cook Time: 3 hours 30 minutes

• Total Time: 4 hours

Variations

• Swap beef chuck with brisket or short ribs for different textures and richness.

• Add mushrooms or parsnips along with the carrots for earthy depth.

• Try a bold red wine like Barolo for extra intensity.

• For a slightly tangy twist, stir in a spoonful of tomato paste with the vegetables.

• Serve over polenta, gnocchi, or buttered noodles instead of mashed potatoes.

Storage/Reheating

• Store cooled leftovers in an airtight container in the refrigerator for 4–6 days.

• Freeze in a freezer-safe container or bag for up to 3 months.

• Reheat gently on the stovetop in a Dutch oven with a splash of beef stock or water until warmed through.

FAQs

Can I make this ahead of time?

Yes, braised beef tastes even better the next day after the flavors have developed.

Does the alcohol cook out of the red wine?

Yes, during the long braise, the alcohol cooks off, leaving only rich flavor behind.

Can I make this in a slow cooker?

Yes. After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

What’s the best cut of beef for braising?

Beef chuck is the most economical and reliable, but brisket and short ribs also work beautifully.

What kind of red wine should I use?

Choose a dry, full-bodied wine you’d enjoy drinking, such as merlot, cabernet sauvignon, or syrah.

Can I halve the recipe?

Yes, but reduce the liquid slightly (by about 25%) and check for doneness earlier, around the 2 ½ hour mark.

How do I thicken the braising liquid?

After cooking, simmer the liquid uncovered on the stovetop until it reduces to your desired consistency.

What side dishes pair best with this?

Mashed potatoes, creamy polenta, or crusty bread are perfect for soaking up the sauce. A leafy green salad balances the richness.

Can I freeze braised beef?

Yes, let it cool completely before freezing. Thaw in the refrigerator overnight and reheat gently.

How do I know when the beef is done?

It should be fork-tender and easily pulled apart. If it resists, let it cook longer.

Conclusion

Red wine braised beef is the kind of dish that makes a meal feel truly special. With just a little prep and plenty of slow oven time, you’ll be rewarded with fork-tender beef in a deeply flavorful sauce. Whether for a holiday, dinner party, or simply a cozy weekend meal, this recipe is one you’ll want to make again and again.

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