Red Wine Braised Beef
Melt-in-your-mouth tender beef simmered slowly in a rich, velvety red wine and herb sauce.
Ingredients
- •3 lbs beef chuck roast, cut into 2-inch chunks (1.3 kg)
- •1 tsp salt
- •1/2 tsp black pepper
- •3 tbsp olive oil, divided
- •6 slices thick-cut bacon, diced
- •1 medium yellow onion, chopped
- •3 medium carrots, sliced into rounds
- •3 cloves garlic, minced
- •2 tbsp all-purpose flour
- •2 cups dry red wine, such as Pinot Noir or Cabernet Sauvignon (480 ml)
- •1 1/2 cups beef broth (360 ml)
- •2 tbsp tomato paste
- •3 sprigs fresh thyme
- •2 sprigs fresh rosemary
- •2 dry bay leaves
Instructions
- 1
Pat the beef dry with paper towels and season generously with salt and black pepper.
- 2
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 5 to 7 minutes per batch. Transfer the seared beef to a plate.
- 3
In the same pot, add the diced bacon and cook over medium heat until crispy and rendered, about 6 to 8 minutes. Remove the bacon with a slotted spoon and set aside with the beef.
- 4
Add the remaining tablespoon of olive oil to the pot, then add the chopped onion and sliced carrots. Cook for 5 minutes until the onions are translucent and slightly softened.
- 5
Add the minced garlic and cook for another 1 minute until fragrant.
- 6
Sprinkle the flour over the vegetables and stir well to coat them, cooking for 1 minute to remove the raw flour taste.
- 7
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer and reduce by half, about 5 minutes.
- 8
Stir in the beef broth and tomato paste until fully combined.
- 9
Return the beef, bacon, and any accumulated juices back into the Dutch oven.
- 10
Add the fresh thyme sprigs, rosemary sprigs, and bay leaves to the pot, submerging them slightly in the liquid.
- 11
Bring the mixture to a gentle boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 2 to 2.5 hours, or until the beef is fork-tender and pulls apart easily.
- 12
Remove the herb sprigs and bay leaves, taste the sauce for seasoning, and serve hot.
💡 Chef tips
- Choose a red wine you would actually enjoy drinking, as its flavor concentrates during the braising process.
- This dish actually tastes even better the next day, making it a fantastic make-ahead option if reheated gently on the stovetop.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
✅ How it should turn out
The finished dish should feature fork-tender chunks of beef coated in a glossy, deeply savory sauce with rich notes of red wine, garlic, and herbs.