Red Wine Braised Beef is the kind of dish that wraps you in a warm, comforting hug with every bite. Tender, flavorful, and bursting with the aromas of red wine & fresh herbs, this dish is ideal for any special occasion or cozy evening at home.
Why You’ll Love This Recipe
- Rich Flavor: The red wine infuses the beef with a deep, complex taste that’s hard to resist.
- Tender Texture: Slow braising makes the beef melt-in-your-mouth tender.
- Simple Ingredients: Basic pantry staples come together to create something spectacular.
- Perfect for Entertaining: This dish not only tastes fantastic but also looks impressive on the table.
Ingredients You’ll Need
Gathering your ingredients for this Red Wine Braised Beef is as straightforward as it gets. Each component plays a crucial role, from delivering rich flavors to enhancing the dish’s visual appeal.
- Beef Chuck Roast: The marbling in this cut is perfect for braising, ensuring every piece is juicy and tender.
- Red Wine: Choose a dry wine like Merlot or Cabernet Sauvignon to complement the beef’s earthy flavors.
- Beef Stock: Homemade stock gives you maximum flavor richness; it’s the backbone of the sauce.
- Fresh Thyme and Bay Leaves: These aromatics add depth and a hint of freshness to the dish.
- Kosher Salt and Black Pepper: True kitchen essentials that enhance all the savory flavors.
Variations
Part of the magic of this Red Wine Braised Beef recipe is its versatility. Feel free to adapt it to suit your taste preferences or dietary needs.
- Mushroom Addition: Add sliced mushrooms for an earthy complement that pairs beautifully with red wine sauce.
- Herb Variation: Try rosemary instead of thyme for a slightly piney, aromatic depth.
- Vegetable Switch: Swap out carrots for parsnips for a sweeter, smoother flavor profile.
How to Make Red Wine Braised Beef
Step 1: Preparation
Preheat your oven to 350°F. Pat the beef dry with paper towels, ensuring you remove any excess moisture, which helps in achieving a nice sear. Generously season all sides with salt and pepper.
Step 2: Searing the Beef
Heat the oil in a large Dutch oven over medium-high heat until it shimmers. Add the beef in batches, making sure not to overcrowd the pan, and brown on all sides. This creates a savory crust that locks in flavor. Transfer to a plate and set aside.
Step 3: Building the Flavor Base
Reduce the heat to medium-low. Add onions, leeks, and garlic, sautéing until they are tender and fragrant, about 5 minutes. This forms the aromatic base of your sauce.
Step 4: Creating the Braising Liquid
Pour in the red wine and beef stock, bringing the mixture to a simmer while scraping up the browned bits from the pot’s bottom. This deglazing step balances the sauce with rich, complex flavors.
Step 5: Braising the Beef
Return the beef to the pot and nestle in the carrots, thyme sprigs, and bay leaves, ensuring the meat sits just above the liquid line. Cover and transfer to the oven for 2.5 hours. Remove the lid for the last 30-45 minutes to allow the beef to become fully tender and the flavors to concentrate.
Pro Tips for Making Red Wine Braised Beef
- Deglaze the Pot: Don’t skip scraping up the brown bits when adding wine—they’re packed with flavor.
- Patience is Key: Allow the beef to rest in the juices after cooking to enhance tenderness.
- Choose the Right Wine: A good rule of thumb is to cook with wine that you enjoy drinking.
- Herb Bouquet: Tie the thyme sprigs and bay leaves together for easy removal after cooking.
How to Serve Red Wine Braised Beef
Garnishes
Finish your Red Wine Braised Beef with a sprinkle of freshly minced chives. Their mild, oniony brightness adds a lovely contrast to the rich flavors of the beef.
Side Dishes
Pair this delightful dish with creamy mashed potatoes. The potatoes will soak up the sumptuous sauce, ensuring not a drop is wasted. For a refreshing crunch, a side salad of mixed greens is an excellent companion.
Creative Ways to Present
For an elegant presentation, serve the beef on a large platter with the vegetables nestled around it. Drizzle some sauce on top, and save the rest for a gravy boat on the side. This makes it both visually appealing and convenient for guests to add more sauce as desired.
Make Ahead and Storage
Storing Leftovers
Store any leftover Red Wine Braised Beef in an airtight container in the refrigerator. It will keep well for up to 3 days, and the flavors will continue to meld and improve over time.
Freezing
To freeze, let the dish cool completely, then transfer to a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of beef stock if needed to maintain moisture. Alternatively, you can warm it in a 300°F oven until heated through.
FAQs
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Can I use a different cut of meat?
Yes, brisket or short ribs also work wonderfully in this recipe. They have a similar fat content and will become tender with slow cooking.
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What if I don’t have a Dutch oven?
A heavy-bottomed deep pan or a slow cooker can also be used. Just ensure it can handle the oven temperature or use the slow cooker’s low setting.
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Can this dish be made without wine?
Absolutely, substitute the wine with more beef stock. You might want to add a tablespoon of red wine vinegar to mimic wine’s acidity.
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Is there a vegan version of this dish?
Yes! You can substitute beef with jackfruit or mushrooms and use vegetable stock. The herb and wine flavors will still shine through beautifully.
Final Thoughts
Try this Red Wine Braised Beef recipe when you want to impress your guests, or simply treat yourself to an extraordinary home-cooked meal. Its rich flavors and tender texture will leave everyone asking for more. Enjoy the process and savor every bite!
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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: American or French-inspired
Description
This hearty Red Wine Braised Beef recipe features tender, fall-apart beef chuck cooked slowly in a rich red wine and aromatic vegetable broth. Perfectly served over mashed potatoes, it’s ideal for cozy dinners and special occasions, offering deep flavors and tender textures with minimal fuss.
Ingredients
Meat and Vegetables
- 4 lbs beef chuck roast, cut into large (3-4″) pieces
- 1 yellow onion, chopped
- 2 large leeks, white and light green parts only, rinsed and sliced
- 4 garlic cloves, peeled and thinly sliced
- 3 large carrots, peeled and chopped
Liquids and Herbs
- 2 cups red wine (merlot or cabernet sauvignon)
- 2 cups beef stock (preferably homemade)
- 4-5 fresh thyme sprigs
- 2 fresh bay leaves
Seasonings and Garnishes
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons neutral oil (such as vegetable or canola oil)
- Fresh minced chives, for serving
For Serving
- Mashed potatoes
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Pat the beef dry with paper towels and generously season all sides with salt and pepper.
- Brown the beef: In a large braiser or Dutch oven, warm the oil over medium-high heat until shimmering. Sear the beef pieces until deeply golden brown on all sides, about 3-4 minutes per side. Transfer the browned beef to a plate and set aside.
- Sauté vegetables: Reduce heat to medium-low. In the same pot, add the onions, leeks, and garlic. Cook until the vegetables are just tender, about 5 minutes, stirring occasionally.
- Deglaze and simmer: Pour in the red wine and beef stock, scraping up any browned bits from the bottom of the pan. Bring to a simmer. Season lightly with salt and pepper.
- Return meat and add herbs: Nestle the beef back into the pot, along with the carrots, thyme sprigs, and bay leaves. The liquid should come just below the meat. Cover the pot with a lid.
- Braise in the oven: Transfer the covered pot into the preheated oven and cook for 2½ hours. Then, remove the lid and cook for another 30-45 minutes, until the beef is fork-tender and easily pulls apart.
- Rest and serve: Remove from oven. Skim any fat from the surface and discard. Cover and let rest in the juices for at least 45 minutes. Reheat gently on the stove before serving. Garnish with minced chives and serve over mashed potatoes.
Notes
- For a richer flavor, use homemade beef stock if available.
- Ensure the meat is not fully submerged in liquid to achieve a proper braise with tender, flavorful beef.
- Resting the beef in its juices helps retain moisture and enhances tenderness.
- This dish pairs beautifully with crusty bread or roasted vegetables.
Nutrition
- Serving Size: 1/6 of the recipe (about 1.5 cups)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 125 mg
