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Red wine braised beef chuck roast slow cooked in two cups full-bodied red wine, beef broth, tomato paste, garlic, carrots, fresh rosemary and thyme in Dutch oven served over creamy mashed potatoes

Red Wine Braised Beef

Fork-tender beef braised low and slow in a rich red wine sauce with aromatics and herbs. A deeply satisfying dinner that gets better with time.
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Prep Time 20 minutes
Cook Time 2 hours 55 minutes
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 565
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs beef chuck roast, cut into large chunks
  • 2 tbsp olive oil
  • 1 medium onion, roughly chopped
  • 3 garlic cloves, smashed
  • 2 medium carrots, cut into chunks
  • 2 celery stalks, sliced
  • 2 tbsp tomato paste
  • 1.5 cups dry red wine Cabernet Sauvignon or Merlot
  • 1 cup beef broth
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • salt and black pepper to taste
  • 1 tbsp all-purpose flour optional, for thickening

Equipment

  • Large Dutch oven with lid
  • Wooden spoon
  • Tongs

Method
 

  1. Preheat oven to 325°F. Pat beef dry and season generously with salt and pepper.
  2. Sear beef in olive oil over medium-high heat for 3 to 4 minutes per side until deeply browned. Remove and set aside.
  3. Cook onion, carrots, and celery in the same pot for 4 to 5 minutes. Add garlic and cook 1 minute more.
  4. Stir in tomato paste and cook for 2 minutes, then pour in red wine and simmer for 3 to 4 minutes.
  5. Add beef broth, herbs, and bay leaf. Nestle beef back into the pot with liquid halfway up the sides.
  6. Cover and braise in the oven for 2.5 to 3 hours until the beef is completely fork-tender.
  7. Remove herbs and bay leaf. Thicken sauce on the stovetop if desired, then serve with mashed potatoes or crusty bread.

Notes

  • Never skip the sear - it builds the base flavor of the entire dish.
  • This tastes even better made a day ahead and reheated.
  • Use a dry red wine you would drink, not cooking wine.
  • Refrigerate leftovers with the sauce for up to 4 days or freeze for up to 3 months.