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Red Wine Braised Beef

Red Wine Braised Beef: Ultimate Comfort for Cozy Evenings

Experience incredibly tender and flavorful red wine braised beef that's perfect for dinner.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Beef Chuck Roast Feel free to swap for bone-in short ribs or brisket.
  • 1 tablespoon Kosher Salt Adjust according to your taste.
  • 1 teaspoon Freshly Ground Black Pepper
For the Aromatics
  • 2 tablespoons Neutral Oil Grapeseed or canola oil works well.
  • 1 medium Onion Shallots can be a substitute.
  • 2 stalks Leeks Ensure they're rinsed well.
  • 4 cloves Garlic Minced.
For the Vegetables
  • 2 medium Carrots Feel free to include other veggies.
For the Sauce
  • 2 tablespoons Tomato Paste
  • 1 bottle Red Wine For a non-alcoholic version, swap with beef broth and a splash of balsamic vinegar.
  • 2 cups Beef Broth Low-sodium recommended.
  • 2 tablespoons Soy Sauce or Worcestershire Sauce
  • 1 tablespoon Dijon Mustard Optional but recommended.
For the Seasoning
  • 2 leaves Bay Leaves Remove before serving.
  • 2 sprigs Fresh Thyme or Rosemary Tie together for easy removal.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions for Red Wine Braised Beef
  1. Bring the beef chuck roast to room temperature, about 30 minutes. Season with kosher salt and black pepper.
  2. Heat oil in a Dutch oven over medium-high heat. Sear the beef for 3-4 minutes on each side until golden-brown. Transfer to a plate to rest.
  3. In the same pot, sauté onion and leeks for 3-4 minutes until translucent. Add garlic and cook for 1 more minute. Stir in tomato paste and cook until caramelized.
  4. Pour in red wine, scraping up browned bits. Simmer for 2-3 minutes.
  5. Add beef broth, soy sauce, mustard, bay leaves, and thyme. Return beef to the pot ensuring it's submerged in liquid.
  6. Cover and cook in a preheated oven at 350°F for about 3 hours until the beef is tender.
  7. Remove the beef from the pot and shred. Discard bay leaves and thyme. Serve over mashed potatoes or polenta, garnished with chives and sea salt.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 18gProtein: 45gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 5mg

Notes

Pairs beautifully with creamy mashed potatoes or polenta to soak up the rich sauce.

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