Red Wine Braised Beef

When rich red wine meets tender beef chuck roast, magic happens in your kitchen. Every forkful of this Red Wine Braised Beef delivers deep, savory layers of flavor, melding with the sweetness of carrots and the subtle bite of celery. As the wine reduces, it concentrates into a velvety sauce that clings lovingly to each chunk of meat, promising a meal that warms the soul from the inside out. There’s something inherently satisfying about taking simple ingredients—beef, vegetables, herbs—and transforming them through slow cooking into a dish that feels luxurious yet comforting. It’s like receiving a warm hug on a plate, especially on a chilly evening when you crave something substantial and heartwarming.

Savor the Comfort of Red Wine Braised Beef: A Hearty, Flavor-Packed Dish for Any Occasion. This recipe falls into the Dinner course category and carries an Intermediate difficulty level, making it perfect for adventurous home cooks looking to impress without feeling overwhelmed. You’ll spend just about 20 minutes prepping your ingredients—chopping, seasoning, and browning—before letting the oven work its low-and-slow magic for approximately 3 hours, plus a brief 10-minute rest to let the juices settle. At around 550 calories per serving, it’s rich enough to satisfy, yet balanced by bright notes of garlic, onion, and thyme. Whether you’re hosting a casual family supper or a special gathering, this Red Wine Braised Beef stands out as a memorable centerpiece that tastes even better the next day. Ready your Dutch oven and get set for a culinary journey that celebrates depth, aroma, and pure, unadulterated comfort.

KEY INGREDIENTS IN RED WINE BRAISED BEEF

Before we dive into the cooking process, let’s take a closer look at the heroes of this recipe. Each ingredient plays a crucial role, contributing flavor, texture, or both. Understanding their roles will not only help you appreciate the dish more but also empower you to make substitutions or tweaks down the line.

• Beef chuck roast

Known for its ample marbling, beef chuck roast becomes meltingly tender after long, gentle cooking. The connective tissues break down over hours in the oven, resulting in succulent, pull-apart meat that soaks up every bit of the braising liquid.

• Olive oil

A high-quality olive oil provides a subtle fruitiness and helps create a golden, flavorful crust on the beef chunks during the browning stage. This initial sear locks in juices and adds depth to the final sauce.

• Salt and freshly ground black pepper

Simple seasoning is vital at every stage. Salt enhances the natural flavors of the beef and vegetables, while freshly ground black pepper brings a sharp, lively note that balances the dish’s richness.

• Onion, chopped

Sweet and aromatic, onions form the flavor foundation of the braising liquid. As they soften, they release natural sugars that deepen the sauce’s complexity.

• Garlic, minced

Garlic infuses the entire dish with its distinctive, pungent warmth. Minced garlic disperses evenly, ensuring every bite carries a hint of its savory punch.

• Carrots, peeled and sliced

Carrots introduce a gentle sweetness and vibrant color. Their natural sugars caramelize slightly during sautéing, adding another layer of flavor to the sauce.

• Celery stalks, sliced

Celery contributes a subtle earthiness and a crisp texture that balances the softer vegetables and tender meat, keeping the dish well-rounded.

• Red wine

Opt for a full-bodied variety like Cabernet Sauvignon or Merlot. The wine’s tannins and acidity brighten the sauce, while its robust flavors meld beautifully with the beef.

• Beef broth

This provides a savory backdrop, ensuring the braising liquid stays rich and meaty even as the wine reduces. A quality broth intensifies the overall savoriness.

• Tomato paste

Packed with concentrated tomato flavor and a hint of sweetness, tomato paste helps thicken the sauce and gives it a glossy, appetizing hue.

• Worcestershire sauce

Just a splash adds tangy, umami complexity. Its fermented notes enhance the meatiness without overpowering the other flavors.

• Bay leaves

These whole leaves lend a subtle herbal fragrance, infusing the braise with gentle, aromatic undertones.

• Dried thyme

Thyme’s earthy, slightly minty profile complements the richness of red wine and beef, tying the flavors together seamlessly.

• Dried rosemary

With its pine-like aroma, rosemary adds a fragrant sharpness that brightens the hearty stew.

• All-purpose flour

Used as a thickening agent, the flour is whisked into the braising liquid toward the end, helping to achieve that perfect, clingy sauce consistency.

• Cold butter

Cut into pieces and stirred in at the finish, cold butter enriches the sauce with silkiness and a subtle, creamy gloss.

• Fresh parsley, chopped for garnish

A sprinkle of parsley adds a fresh, herbal pop of color and flavor, providing a lovely contrast to the deep, savory notes.

HOW TO MAKE RED WINE BRAISED BEEF

Let’s roll up our sleeves: we’re about to transform raw ingredients into a sumptuous, slow-cooked masterpiece. This recipe hinges on building layers of flavor—browning the beef, sautéing the vegetables, reducing the wine, and marrying everything together in the oven. Follow these detailed steps to ensure your Red Wine Braised Beef emerges tender, flavorful, and utterly irresistible.

1. Preheat your oven to 325°F (160°C). Ensure the oven rack is positioned in the center to promote even heat circulation around your Dutch oven or oven-safe pot.

2. Season the beef chunks generously with salt and pepper on all sides. This seasoning forms the groundwork for flavor penetration during cooking.

3. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Once shimmering, add the beef pieces in batches, browning them on all sides for about 3–4 minutes per batch. This Maillard reaction creates those delicious browned bits that will deepen the sauce. Remove the meat and set it aside.

4. Without cleaning the pot, add the chopped onion, minced garlic, sliced carrots, and celery. Sauté for about 5 minutes, stirring often, until the vegetables are softened and a nice fond (browned bits) forms on the bottom.

5. Stir in the tomato paste and continue cooking for another 1–2 minutes, ensuring it coats the vegetables and releases its concentrated flavor.

6. Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for about 5 minutes until it’s slightly reduced and its alcohol aroma mellows.

7. Stir in the beef broth, Worcestershire sauce, bay leaves, dried thyme, and dried rosemary. Return the beef chunks to the pot, nestling them into the liquid, and bring everything to a gentle simmer on the stovetop.

8. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for about 2½ to 3 hours, or until the beef is so tender it easily pulls apart with a fork.

9. Carefully remove the pot from the oven. Use tongs or a slotted spoon to lift the beef chunks onto a platter and set aside.

10. Place the pot back on the stove over medium heat. In a small bowl, mix the flour with a bit of cold water to form a smooth paste, then whisk it into the braising liquid to thicken the sauce.

11. Add the cold butter pieces, stirring until they melt and create a glossy, silky sauce.

12. Return the beef to the pot just long enough to warm through. Serve hot, garnished with freshly chopped parsley.

SERVING SUGGESTIONS FOR RED WINE BRAISED BEEF

Once your kitchen is filled with the deep, rich notes of slow-cooked beef and red wine, it’s time to think about how to present this comforting dish. Pairing is all about complementing the hearty flavors with textures and sides that soak up the sauce and provide balance. Whether you’re after classic comfort or a more refined plating, these suggestions will help you turn a homey stew into a memorable feast. Think of each accompaniment as a supporting actor—enhancing the star without stealing the show.

• Creamy mashed potatoes

The classic choice: smooth, buttery potatoes create the perfect bed for pooling that luscious braising sauce. Whip with a dash of cream and a knob of butter for maximum decadence.

• Crusty artisan bread

A crisp-crusted loaf like a baguette or sourdough invites dipping and mopping. Tear off a chunk, scoop up the sauce, and relish the contrast between chewy interior and snap-to-the-bite crust.

• Polenta or creamy grits

For a twist, serve the beef over soft polenta or stone-ground grits. Their slightly grainy texture and subtle corn flavor blend beautifully with the rich, tomato-tinged sauce.

• Roasted root vegetables

Roasted carrots, parsnips, and potatoes tossed in olive oil, rosemary, and sea salt add a hearty, caramelized side that echoes the stew’s flavors while introducing a firmer bite.

HOW TO STORE RED WINE BRAISED BEEF

Storing leftovers properly ensures that every bite the next day—or even weeks later—retains that just-made quality. The low-and-slow cooking not only builds flavor but also helps the meat develop a better texture over time. When cooled and stored correctly, the braised beef becomes even more harmonious as the flavors meld overnight. Follow these tips to keep your dish tasting fresh, rich, and ready to reheat.

• Refrigerate promptly

Once the beef has cooled slightly, transfer it to an airtight container. Refrigerate within two hours of cooking to prevent bacterial growth. Properly chilled, it will stay fresh for up to 4 days.

• Freeze in portions

For longer storage, divide the beef and sauce into freezer-safe containers or heavy-duty zip-top bags. Leave a little headspace for expansion and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Separate sauce and meat

If you plan to store portions for more than a couple of days, consider storing the beef and sauce separately. This prevents the meat from becoming overly soft and allows you to reheat each component gently.

• Reheat gently

Whether from fridge or freezer, reheat on the stovetop over low heat, stirring occasionally. If the sauce has thickened too much, add a splash of broth or water to restore the ideal consistency.

CONCLUSION

From the first sizzle of the beef hitting the hot oil to the moment you spoon that deeply flavored sauce over mashed potatoes, this Red Wine Braised Beef recipe takes you on a journey of taste and comfort. We’ve covered everything: selecting the perfect chuck roast, building flavor layers with aromatic vegetables and robust wine, and the patient art of braising in the oven until the meat is fork-tender. Along the way, you’ve learned how to thicken the sauce with a simple flour-and-butter finish, ensuring a glossy, restaurant-worthy presentation right at home. Don’t forget—this dish often tastes even better the next day, so feel free to make it in advance, store it properly, and enjoy that deep, melded flavor when you’re ready.

You can easily print this article and save it for later reference, so it’s always at hand when you’re planning your next hearty dinner. Below, you’ll also find a helpful FAQ section covering common questions about ingredient swaps, timing, and reheating tips. I’d love to hear how your Red Wine Braised Beef turns out—feel free to leave comments if you have questions, share your favorite side dish pairings, or offer any feedback. Your experiences help build our community of home cooks and keep these recipes evolving. Happy cooking, and may every bite bring warmth and joy to your table!

Print Recipe

Red Wine Braised Beef

Author: Laura Mitchell Courses: Dinner

Difficulty: Intermediate Prep Time 20 mins Cook Time 3 hrs Rest Time 10 mins Total Time 3 hrs 30 mins

Calories: 550

Description

This Red Wine Braised Beef features tender, succulent chunks of beef slowly cooked in rich red wine and aromatic herbs, delivering an unforgettable, savory experience that warms the soul.

Ingredients

Scale

1/2x 1x 2x 3x

• 3 lbs beef chuck roast, cut into large chunks

• 2 tbsp olive oil

• Salt and freshly ground black pepper, to taste

• 1 large onion, chopped

• 3 cloves garlic, minced

• 2 carrots, peeled and sliced

• 2 celery stalks, sliced

• 2 cups red wine

• 2 cups beef broth

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 2 bay leaves

• 1 tsp dried thyme

• 1 tsp dried rosemary

• ¹⁄₄ cup all-purpose flour

• 2 tbsp cold butter, cut into small pieces

• Fresh parsley, chopped for garnish

Instructions

1. Preheat your oven to 325°F (160°C).
2. Season the beef chunks generously with salt and pepper on all sides.
3. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the beef pieces in batches, browning them on all sides, about 3-4 minutes per batch. Remove and set them aside.
4. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
5. Stir in the tomato paste and continue cooking for another 1-2 minutes until it’s well-mixed with the vegetables.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pot, and let it simmer for about 5 minutes until slightly reduced.
7. Stir in the beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Return the beef chunks to the pot and bring to a gentle simmer.
8. Cover the pot with a tight-fitting lid and place it in the preheated oven. Braise for about 2.5 to 3 hours, until the beef is tender and easily pulls apart with a fork.
9. Remove the pot from the oven. Carefully take out the beef chunks and set them aside on a platter.
10. Place the pot back on the stove over medium heat. Mix the flour with a bit of cold water to form a smooth paste, then whisk it into the braising liquid to thicken it.
11. Add the cold butter pieces, stirring until they are melted and the sauce is glossy and smooth.
12. Return the beef to the pot, just to warm through, and serve hot, garnished with freshly chopped parsley.

Note

• Choose a full-bodied red wine like Cabernet Sauvignon or Merlot for the best flavor.
• This dish can be prepared a day in advance and often tastes better the next day.
• Serve with creamy mashed potatoes or crusty bread to soak up the flavorful sauce.
• The braised beef can also be made using a slow cooker; simply follow the initial steps, then slow cook on low for 6-8 hours.

Keywords: braised beef, red wine, comfort food, slow cooker, hearty meal, beef chuck roast