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Red Wine Braised Beef

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Red Wine Braised Beef is a classic comfort dish made by slow-cooking beef chuck in a rich sauce of red wine, beef stock, vegetables, and herbs until fork-tender. Elegant yet easy, it’s perfect for cozy family dinners or special occasions.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 4 hours
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Braising
  • Cuisine: French
  • Diet: Halal

Ingredients

3 pounds beef chuck roast, cut into large 3–4 inch pieces

2 tablespoons neutral oil

1 large yellow onion, chopped

1 leek, sliced (white and light green parts only)

4 garlic cloves, thinly sliced

3 carrots, peeled and chopped

2 cups dry red wine (merlot, cabernet sauvignon, or syrah)

3 cups beef stock (preferably homemade)

4 sprigs fresh thyme

2 fresh bay leaves

Kosher salt, to taste

Freshly ground black pepper, to taste

2 tablespoons fresh minced chives (for serving)

Mashed potatoes (for serving)

Instructions

  1. Preheat oven to 350°F (175°C). Pat beef dry and season generously with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high heat. Sear beef on all sides until golden brown. Remove and set aside.
  3. Reduce heat to medium-low. Add onion, leeks, and garlic. Cook 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. Add carrots, thyme, and bay leaves. Bring to a simmer, cover, and transfer to the oven.
  6. Braise covered for 2 1/2 hours. Remove lid and cook another 30–45 minutes until beef is fork-tender.
  7. Remove from oven, skim excess fat, and let rest in juices for at least 45 minutes.
  8. Rewarm gently before serving over mashed potatoes, garnished with fresh chives.

Notes

  • Substitute chuck with brisket or short ribs for variation.
  • Add mushrooms or parsnips with the carrots for depth.
  • Stir in a spoonful of tomato paste with the vegetables for a tangy twist.
  • Serve with mashed potatoes, polenta, gnocchi, or noodles.
  • Braised beef tastes even better the next day—perfect for make-ahead.

Nutrition

Find it online: https://cheftinaskitchen.com/red-wine-braised-beef/