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Braised Beef in Red Wine Sauce

Melt-in-Your-Mouth Braised Beef in Red Wine Sauce

This braised beef in red wine sauce epitomizes comfort food, featuring tender beef and rich flavors perfect for any gathering.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Braising Beef well-marbled cuts like chuck
For the Sauce
  • 4 cups Low Sodium Beef Stock opt for vegetable stock for lighter version
  • 1 cup Red Wine full-bodied, such as Cabernet Sauvignon
  • 2 tablespoons Tomato Paste
  • 2 tablespoons Worcestershire Sauce Soy sauce can be a substitute
For the Vegetables
  • 2 cups Carrots freshly diced or chopped
  • 2 medium Yellow Onions sweet or white onions can replace them
  • 2 stalks Celery sliced
  • 4 cloves Garlic Cloves minced or can swap for garlic powder
For the Herbs & Seasoning
  • 2 teaspoons Fresh Thyme or dried herbs can be used
  • 2 teaspoons Fresh Rosemary or dried herbs can be used
  • 2 leaves Bay Leaves remove before serving
  • 1 cup Plain Flour cornstarch can replace for gluten-free option
For Cooking
  • 2 tablespoons Olive Oil or vegetable oil as a swap

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C (320°F). Gather your ingredients and tools, including a Dutch oven.
  2. Chop your carrots, onions, and garlic into bite-sized pieces and slice the celery.
  3. Pat the braising beef dry and season all sides with salt and black pepper.
  4. Heat olive oil in the Dutch oven, then sear the seasoned beef until browned on all sides.
  5. Sauté the chopped vegetables in the same pot until they soften, about 5 to 7 minutes.
  6. Sprinkle flour over sautéed vegetables and cook for about 1 minute to absorb flavors.
  7. Deglaze with red wine, scraping the pot to lift browned bits. Simmer for 2-3 minutes.
  8. Add tomato paste, Worcestershire sauce, and beef stock, stirring until combined.
  9. Add bay leaves, thyme, and rosemary, and nestle seared beef back into the pot.
  10. Cover and slow cook in the oven for at least 3 hours, or until fork-tender.
  11. Remove beef and vegetables; strain the sauce through a fine mesh sieve.
  12. Slice the beef, serve over mashed potatoes, and drizzle with sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 40gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 250IUVitamin C: 10mgCalcium: 30mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 4 days. Freezing is possible for up to 3 months.

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