Description
This Red Wine Braised Beef is a hearty, slow-cooked dish featuring tender chunks of beef simmered in a rich red wine sauce with vegetables and aromatic herbs. Perfect for cozy dinners, it offers deep flavors and a melt-in-your-mouth texture, served best over mashed potatoes or your favorite accompaniments.
Ingredients
Units
Scale
Meat & Oil
- 4 lbs beef chuck roast, cut into large (3-4") pieces
- 2 tablespoons neutral oil (such as vegetable or canola oil)
Vegetables & Aromatics
- 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 & Herbs
- 2 cups red wine (such as merlot or cabernet sauvignon)
- 2 cups beef stock (preferably homemade)
- 4-5 fresh thyme sprigs
- 2 fresh bay leaves
Seasonings & Garnishes
- Kosher salt
- Freshly ground black pepper
- Fresh minced chives, for serving
- Mashed potatoes, for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Pat the beef very dry using a paper towel and season generously with salt and pepper on all sides.
- Sear the Beef: In a large braiser or Dutch oven, heat the oil over medium-high heat until shimmering. Brown the beef on all sides until deeply golden brown, about 3-4 minutes per side. Transfer the browned beef to a plate and set aside.
- Sauté Vegetables: Reduce heat to medium-low and add the chopped onions, sliced leeks, and garlic to the same pot. Sauté until the vegetables are tender and fragrant, about 5 minutes.
- Deglaze and Simmer: Pour in the red wine and beef stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer and season lightly with salt and pepper. Return the beef to the pot, nestling it among the vegetables.
- Add Herbs & Vegetables: Add the carrots, thyme sprigs, and bay leaves. Ensure the beef sits just above the liquid line without being fully submerged.
- Braise in Oven: Cover the pot with a lid and transfer to the preheated oven. Braise for 2.5 hours, then remove the lid and cook for an additional 30-45 minutes until the beef is fork-tender and flavors meld.
- Rest and Serve: Remove the pot from the oven, skim off any fat from the top, and discard the herbs. Cover and let the beef 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.
- Adjust seasoning to taste before serving.
- Ensure the beef is not fully submerged in the liquid for optimal braising.
- This dish tastes even better the next day as flavors develop.
- Use a heavy-bottomed Dutch oven or braiser for even heat distribution.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 60 g
- Cholesterol: 130 mg
