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Red Wine Braised Beef

Tender, slow-braised beef cooked in a rich red wine sauce until fall-apart soft. This classic comfort dish delivers deep, bold flavor and paris perfectly with mashed potatoes, rice, or crusty bread.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 5
Course: Main Course
Cuisine: Comfort Food, French
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 2 lbs chuck roast cut into large chunks
  • 1 cup red wine
  • 2 cups beef broth
  • 3 carrots sliced
  • 1/2 onion diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 tsp thyme
  • Salt and pepper to taste

Equipment

  • Dutch Oven
  • Garlic Press
  • Cutting Board
  • Knife
  • Wooden Spoon

Method
 

  1. Heat olive oil in a Dutch oven over medium-high heat
  2. Sear beef on all sides until deeply browned (don’t rush this step)
  3. Remove beef and set aside
  4. Add onion and carrots, cook 3–4 minutes until softened
  5. Add garlic and cook 30 seconds (don’t burn)
  6. Stir in tomato paste and cook 1 minute to deepen flavor
  7. Pour in red wine and scrape up all browned bits (this is flavor gold)
  8. Add beef broth and thyme
  9. Return beef to the pot
  10. Cover and transfer to oven
  11. Braise for 2.5–3 hours until fork tender
  12. Serve hot with sauce spooned over top

Notes

  • Use a dry red wine (Cabernet or Merlot work great)
  • Rule of Thumb: If you wouldn't drink it, don't cook with it
  • Don’t overcrowd when searing — do batches if needed
  • Even better the next day