Go Back
–+ servings
Red Wine Braised Beef

Irresistible Red Wine Braised Beef for a Cozy Night In

This Red Wine Braised Beef is a comforting dish that transforms tough cuts into tender bites, perfect for sharing on cozy evenings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Beef Chuck Roast This cut provides flavorful tenderness.
For the Seasoning
  • 1 tablespoon Kosher Salt Adjust based on preference.
  • 1 teaspoon Black Pepper Freshly ground.
For Cooking
  • 2 tablespoons Neutral Oil e.g., grapeseed or olive oil.
For the Aromatics
  • 1 medium Sweet Onion Yellow or white onions work as substitutions.
  • 2 stalks Leeks Regular onions can be swapped.
  • 4 cloves Garlic Freshly minced.
For Added Sweetness
  • 2 medium Carrots Enhance nutrition and taste.
For the Sauce
  • 2 tablespoons Tomato Paste Optional for a thinner consistency.
  • 1 cup Red Wine Substitute with beef broth and balsamic vinegar for a non-alcoholic option.
  • 2 cups Beef Broth Homemade or low-sodium.
  • 2 tablespoons Soy Sauce Low-sodium options are healthier.
  • 1 tablespoon Dijon Mustard Honey mustard can be a milder alternative.
  • 2 leaves Bay Leaves Substitute with fresh thyme or oregano.
  • 1 teaspoon Fresh Thyme Rosemary can be mixed in.
For Serving
  • 4 cups Creamy Mashed Potatoes or Polenta Rice is a wonderful alternative.
  • 2 tablespoons Chives Green onions can stand in.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Red Wine Braised Beef
  1. Start by bringing your beef chuck roast to room temperature, allowing it to rest for about 30 minutes.
  2. Generously sprinkle kosher salt and freshly ground black pepper over the chuck roast.
  3. In a heavy Dutch oven, heat a splash of neutral oil over medium-high heat until shimmering.
  4. Carefully place the seasoned beef in the pot, browning it for 4 minutes per side.
  5. With the beef removed, add chopped sweet onion and leeks to the pot.
  6. Pour in about a cup of red wine, using a wooden spoon to scrape the bottom of the pot.
  7. Stir in the beef broth, soy sauce, Dijon mustard, bay leaves, fresh thyme, and chopped carrots.
  8. Return the browned beef chuck roast to the pot, cover it, and braise in the oven for about 3 hours.
  9. Once cooked, remove the beef, allow it to cool slightly, then shred it into bite-sized pieces.
  10. Serve over creamy mashed potatoes or polenta, garnishing with fresh chives.

Nutrition

Serving: 6servingsCalories: 500kcalCarbohydrates: 30gProtein: 45gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

For best quality, don’t rush browning, check for tenderness, and store leftovers properly.

Tried this recipe?

Let us know how it was!