Red Wine Braised Beef
A rich, comforting classic where tender beef melts in a deep, velvety red wine sauce infused with aromatic herbs.
Ingredients
- •2.5 lbs (1.1kg) beef chuck roast, cut into 2-inch chunks
- •3 tablespoons all-purpose flour
- •2 tablespoons olive oil
- •4 slices thick-cut bacon, chopped
- •1 large yellow onion, diced
- •2 medium carrots, peeled and sliced into rounds
- •3 cloves garlic, minced
- •2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- •2 cups beef stock
- •2 tablespoons tomato paste
- •2 sprigs fresh thyme
- •1 bay leaf
- •2 tablespoons unsalted butter, softened
- •Salt and freshly cracked black pepper to taste
Instructions
- 1
Pat the beef chunks dry with paper towels and toss them in a bowl with the flour, salt, and pepper until evenly coated.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches until deeply seared on all sides, then remove and set aside.
- 3
In the same pot, cook the bacon until crisp. Add the onion and carrots, sautéing until the onion is softened and translucent.
- 4
Stir in the tomato paste and garlic, cooking for 1 minute until fragrant.
- 5
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits.
- 6
Return the beef and any accumulated juices to the pot. Add the beef stock, thyme, and bay leaf. The liquid should just cover the meat.
- 7
Bring to a gentle simmer, then cover tightly and reduce heat to low. Cook for 2.5 to 3 hours, or until the beef is fork-tender.
- 8
Remove the lid, discard the herbs, and stir in the butter to give the sauce a glossy finish. Adjust seasoning with salt and pepper if needed.
💡 Chef tips
- For the best flavor, make this dish a day in advance; the sauce deepens significantly as it rests in the refrigerator overnight.
- If the sauce is too thin, remove the beef and boil the liquid over high heat for 5-10 minutes to reduce it to your desired consistency.
- Serve this over creamy mashed potatoes or buttered egg noodles to soak up the rich wine reduction.
✅ How it should turn out
The finished dish features incredibly tender, succulent beef coated in a glossy, dark mahogany sauce that smells of savory herbs and deep, fruity wine.