Red Wine Braised Beef
Melt-in-your-mouth tender beef simmered slowly in a rich, savory red wine sauce with aromatic vegetables and herbs.
Ingredients
- •2 lbs chuck roast, cut into 2-inch cubes (900g)
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •2 tablespoons olive oil
- •1 large yellow onion, chopped
- •3 cloves garlic, minced
- •2 tablespoons all-purpose flour
- •1 1/2 cups dry red wine, such as Merlot or Cabernet Sauvignon (360ml)
- •1 cup beef broth (240ml)
- •2 tablespoons tomato paste
- •3 large carrots, cut into 1-inch chunks
- •8 ounces baby bella mushrooms, halved (225g)
- •3 sprigs fresh thyme
- •2 sprigs fresh rosemary
- •2 bay leaves
Instructions
- 1
Preheat your oven to 325°F (165°C).
- 2
Pat the beef cubes dry with paper towels and season evenly with kosher salt and black pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef in batches and sear until browned on all sides, about 5-7 minutes per batch. Transfer the browned beef to a plate.
- 4
Add the chopped onion to the same pot and cook for 4-5 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot.
- 5
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
- 6
Sprinkle the flour over the onion mixture and stir well to coat, cooking for 1 minute to remove the raw flour taste.
- 7
Slowly pour in the red wine and beef broth, whisking constantly to prevent lumps, and bring the mixture to a simmer.
- 8
Return the beef and any accumulated juices to the Dutch oven, along with the carrots, mushrooms, thyme, rosemary, and bay leaves.
- 9
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Bake for 2 hours, or until the beef is fork-tender.
- 10
Remove from the oven, discard the herb sprigs and bay leaves, taste for seasoning, and serve hot.
💡 Chef tips
- For the best flavor, make this dish a day in advance and gently reheat it on the stovetop before serving, as the flavors deepen overnight.
- If you prefer a thicker sauce, remove the lid for the last 30 minutes of baking to let the liquid reduce naturally.
- Serve this braised beef over creamy mashed potatoes, egg noodles, or polenta to soak up the rich wine sauce.
✅ How it should turn out
The finished dish features deeply tender, fall-apart beef enveloped in a glossy, savory red wine sauce with perfectly cooked vegetables.