Imagine tender chunks of beef, slowly simmered to perfection in an aromatic bath of rich red wine and fragrant herbs. This Red Wine Braised Beef is the ultimate comfort dish, perfect for impressing guests or simply treating yourself to a cozy meal. It’s a symphony of flavors and warmth, with each bite offering a rich, savory experience like no other.
Why You’ll Love This Recipe
- Rich Flavor: The deep notes of red wine and herbs infuse the beef with an incredible depth of taste.
- Tender Perfection: Slow cooking makes sure the beef is melt-in-your-mouth tender.
- Easy to Prepare: With simple ingredients, it’s hassle-free and impressive.
- Versatile Meal: Perfect for both elegant dinners or cozy family occasions.
Ingredients You’ll Need
While the name might sound fancy, the ingredients for Red Wine Braised Beef are delightfully simple. Each ingredient is carefully chosen to enhance the depth and richness, providing a flavorful base for the tender beef.
- Beef Chuck Roast: The marbling yields tender, juicy bites after slow cooking.
- Red Wine: Opt for merlot or cabernet sauvignon for those robust flavors and a touch of acidity.
- Leeks and Onions: They add sweetness and savoriness to the sauce.
- Fresh Thyme and Bay Leaves: These herbs infuse the dish with earthy, aromatic undertones.
Variations
This recipe is wonderfully adaptable, allowing you to tailor it to suit dietary preferences or what you have available in your pantry. Feel free to take these suggestions and make the dish truly yours.
- Vegetable Swap: Try adding mushrooms or parsnips for added earthiness.
- Wine-Free Version: Replace red wine with additional beef stock and a splash of balsamic vinegar for acidity.
How to Make Red Wine Braised Beef
Step 1: Sear the Beef
Pat the beef dry with a paper towel. Generously season with salt and pepper, then brown in a hot, oiled Dutch oven until each side is golden. This locks in juices and enhances flavor.
Step 2: Build the Flavor Base
Lower the heat and add onions, leeks, and garlic. Sauté until the veggies are soft, then pour in red wine and stock. This deglazes the pan, incorporating all those caramelized bits into the sauce.
Step 3: Braise
Return the beef to the pot, nestling in carrots, thyme, and bay leaves. Ensure the beef is mostly above the liquid line for a proper braise. Cover and cook in a 350-degree F oven for 3 hours until tender.
Pro Tips for Making Red Wine Braised Beef
- Perfect Sear: Ensure your pan is hot enough before adding the beef to achieve a good crust.
- Wine Choice: Choose a wine you enjoy drinking, as its flavor concentrates in the dish.
- Time Saver: Prep ingredients in advance so you can enjoy a seamless cooking experience.
How to Serve Red Wine Braised Beef
Garnishes
A sprinkle of fresh chives not only adds a pop of color but also a mild oniony flavor that pairs beautifully with rich beef.
Side Dishes
This dish is perfect with creamy mashed potatoes that soak up the luscious sauce, or try it with crusty bread for a rustic touch.
Creative Ways to Present
Serve beef elegantly in individual bowls over a bed of mashed or roasted vegetables, highlighting the vibrant colors with fresh herbs.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to four days. The flavors deepen, making each reheated bite even more divine.
Freezing
This dish freezes well, providing a convenient, make-ahead option. Portion into containers, freeze for up to three months, and thaw in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of beef stock if needed to loosen the sauce and maintain that rich, glossy finish.
FAQs
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Can I substitute the wine with another liquid?
Yes, you can use extra beef stock with a tablespoon of balsamic vinegar for acidity if you prefer not to use wine.
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What cut of beef is best for braising?
A chuck roast is ideal due to its rich marbling, which breaks down during cooking to create tender, flavorful meat.
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Can I use dried herbs instead of fresh?
Fresh herbs provide the best flavor, but you can substitute with dried herbs; use about one-third of the amount of fresh.
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How do I know when the beef is done?
Check the beef for fork tenderness after about 3 hours; it should pull apart easily when ready.
Final Thoughts
Red Wine Braised Beef is one of those recipes that turns dinner into a special occasion, no matter the day. I encourage you to try it and let it become the heartwarming staple it is in my home. Enjoy the process, and savor every delicious bite!
Print
Red Wine Braised Beef Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: American/French
Description
This rich and tender Red Wine Braised Beef is slow-cooked to perfection in a savory wine and beef broth reduction, infused with aromatic herbs and vegetables. Perfectly paired with mashed potatoes, this hearty dish is ideal for cozy dinners and special occasions.
Ingredients
Meat and Vegetables
- 4 lbs beef chuck roast, cut into large (3-4″) pieces
- 1 yellow onion, chopped
- 2 large leeks, white and light green parts only, rinsed and sliced
- 4 garlic cloves, peeled and thinly sliced
- 3 large carrots, peeled and chopped
Liquid and Herbs
- 2 cups red wine, like merlot or cabernet sauvignon
- 2 cups beef stock
- 4–5 fresh thyme sprigs
- 2 fresh bay leaves
Cooking and Seasoning
- 2 tablespoons neutral oil
- Kosher salt
- Freshly ground black pepper
Serving
- Fresh minced chives, for serving
- Mashed potatoes, for serving
Instructions
- Preheat the oven: Set your oven to 350°F (177°C). Ensure the oven is fully preheated before starting the cooking process.
- Prepare the beef: Pat the beef dry with paper towels and generously season all sides with kosher salt and freshly ground black pepper.
- Sear the beef: In a large braiser or Dutch oven, heat the oil over medium-high heat until shimmering. Add the beef and brown on all sides, about 3-4 minutes per side, until deeply golden. Transfer the browned beef to a plate.
- Sauté vegetables: Reduce heat to medium-low, add the chopped onions, sliced leeks, and garlic to the same pot. Sauté until the vegetables are just tender, about 5 minutes.
- Add liquids: Pour in the red wine and beef stock, bringing the mixture to a simmer. Season lightly with salt and pepper to taste.
- Combine and braise: Return the beef to the pan, nestling it among the vegetables. Add the thyme sprigs and bay leaves. The beef should sit just above the liquid line—do not fully immerse it. Cover the pot with a lid.
- Cook in the oven: Transfer to the oven and braise for 2.5 hours. Afterward, remove the lid and cook for another 30-45 minutes to allow the sauce to thicken and the beef to become fork-tender.
- Rest the beef: Remove the pot from the oven, discard the herbs and fat layer on top. Cover and let rest for at least 45 minutes to allow juices to redistribute.
- Reheat and serve: Rewarm on the stovetop gently before serving. Garnish with minced chives and serve alongside mashed potatoes.
Notes
- Use a good quality red wine for a richer flavor—the wine does not cook off completely, so choose one you enjoy drinking.
- For a thicker sauce, remove the beef after braising and simmer the liquid over medium heat until reduced to desired consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 525 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 125 mg
