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
Units
Scale
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
