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Red Wine Braised Beef

A hearty and comforting dish of tender beef braised in red wine and aromatic vegetables, perfect for family gatherings or cozy dinners.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: French
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds boneless beef chuck roast Opt for a well-marbled cut for more flavor and tenderness.
  • 2 teaspoons Kosher salt Essential for seasoning—don’t skimp!
  • 1 teaspoon ground black pepper For a little heat.
  • 2 tablespoons olive oil Use quality extra virgin olive oil for sautéing.
  • 1 large yellow onion, peeled and cut into chunks Sweet and aromatic.
  • 2 stalks celery, cut into thick slices Adds freshness and depth.
  • 6 cloves fresh garlic, minced Because more garlic never hurt nobody!
  • 2 teaspoons minced fresh thyme A classic herb that pairs beautifully with beef.
  • 1 teaspoon minced fresh rosemary For that fragrant earthy aroma.
  • 2 tablespoons tomato paste Provides richness to the sauce.
  • 2 cups red wine (cabernet sauvignon or pinot noir) A good quality wine enhances the dish.
  • 2 cups beef broth Use low-sodium if preferred.
  • 1 tablespoon Worcestershire sauce Enhances savory notes.
  • 3 medium carrots, peeled and cut into thick slices Their sweetness balances the dish.
  • 8 ounces cremini mushrooms, halved For umami flavor.
  • 6 sprigs fresh thyme and rosemary Great for garnishing too.
  • Chopped Italian parsley for garnish Adds freshness after cooking.

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C).
  2. Trim excess fat from the beef and season generously with Kosher salt and ground black pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat and sear the chuck roast on both sides until golden brown (about 5-7 minutes per side).
  4. Remove the roast and sauté the onions and celery until softened (about 5 minutes). Add minced garlic, thyme, and rosemary, cooking until fragrant (around 2 minutes).
  5. Stir in the tomato paste and cook for another minute.
  6. Deglaze the pot with red wine, bringing it to a simmer while scraping any browned bits.
  7. Add broth and Worcestershire sauce, then place the roast back into the pot and cover with thyme and rosemary.
  8. Cover the pot and braise in the oven for 2.5 to 3 hours.
  9. Uncover, add carrots and mushrooms, cover again, and braise for another 30 to 45 minutes or until everything is fork-tender.
  10. Shred the beef with two forks, returning it to the pot, and serve hot, garnished with chopped parsley.

Notes

Quality matters; don’t skimp on the quality of beef or wine. You can prepare this dish a day in advance for deeper flavors. Store leftovers for up to 3 days in the fridge or freeze for up to 3 months.