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
Units
Scale
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
