Red Wine Braised Beef is a hearty and comforting dish where tender chunks of beef are slowly cooked in rich red wine and aromatic herbs until they melt in your mouth. The deep flavors from the wine mingle beautifully with the savory meat, creating a warm and satisfying meal that feels like a big kitchen hug.
I love making this dish because it fills the house with the most amazing smell while it simmers away gently on the stove. It’s one of those recipes that takes a little patience, but the slow cooking makes the beef incredibly tender, and the sauce turns silky and packed with flavor. I usually use a decent red wine—nothing too fancy—to make sure the taste really shines through.
My favorite way to eat Red Wine Braised Beef is over creamy mashed potatoes or buttered noodles to soak up all the delicious sauce. It’s perfect for cozy dinners, especially when you want something filling and special without too much fuss. Honestly, this recipe always gets me compliments, and I find myself looking forward to leftovers the next day!
Key Ingredients & Substitutions
Beef chuck roast: This cut is perfect for braising because its marbling becomes tender and flavorful after slow cooking. If you can’t find chuck, brisket or short ribs also work great.
Red wine: Choose a dry red wine like Cabernet Sauvignon or Merlot for rich flavor. If you prefer no alcohol, use extra beef broth mixed with a splash of balsamic vinegar or grape juice for depth.
Pearl onions: These add sweetness and texture but can be swapped with chopped yellow onions or shallots if unavailable.
Herbs: Fresh rosemary and thyme bring aromatic depth. If you only have dried herbs, use about a third of the amount and add earlier in cooking.
How Can I Get Tender, Flavorful Beef in Braising?
The key is low and slow cooking with liquid to break down tough fibers in the meat.
- Start by searing the beef well to develop rich, brown flavor.
- Cook the meat partially submerged in wine and broth with herbs and veggies.
- Braise covered at low heat (around 325°F/163°C) for about 3 hours until the meat easily pulls apart.
- Rest the meat before serving to let the juices redistribute.
Using a heavy pot, like a Dutch oven, ensures even cooking. Be patient—the long cook time is what makes the beef melt-in-your-mouth tender!
Equipment You’ll Need
- Large Dutch oven or heavy oven-safe pot – I love it because it evenly browns the meat and traps heat for slow cooking.
- Chef’s knife – makes chopping vegetables quick and easy.
- Cutting board – keeps your workspace clean and organized.
- Wooden spoon or silicone spatula – gentle on the pot and perfect for stirring.
- Measuring spoons and cups – for the wine, broth, and seasonings.
- Fine mesh strainer (optional) – helps make a smooth sauce if you want to pureé or strain out herbs.
- Serving spoon – to scoop up the tender beef and veggies.
Flavor Variations & Add-Ins
- Use different proteins like lamb or pork shoulder for varied flavors; they all braise well and get tender.
- Add mushrooms or parsnips with the carrots for extra earthy or sweet notes.
- Stir in a splash of balsamic vinegar or Worcestershire sauce at the end for a tangy kick.
- sprinkle fresh herbs like parsley or basil right before serving for a fresh finish.
Red Wine Braised Beef
Ingredients You’ll Need:
- 3 lbs beef chuck roast, cut into large chunks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into chunks
- 12 small pearl onions, peeled
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons butter (optional, for finishing)
- Fresh parsley, chopped for garnish
- Mashed potatoes or buttered noodles, for serving
How Much Time Will You Need?
Getting this dish ready takes about 30 minutes to prepare and sear the meat and veggies, plus about 3 hours for slow braising in the oven. This hands-off cooking time means you can relax while the flavors develop and the beef gets tender.
Step-by-Step Instructions:
1. Prepare and Sear the Beef:
Preheat your oven to 325°F (163°C). Season the beef chunks with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef well on all sides, working in batches if needed, then set the browned beef aside.
2. Cook the Aromatics:
In the same pot, add diced onion and cook until soft, about 5 minutes. Add minced garlic and cook 1 more minute till fragrant. Stir in the tomato paste and cook for 1 to 2 minutes to concentrate flavor.
3. Add Wine, Broth, and Herbs:
Pour in the red wine, scraping up browned bits from the bottom. Let it simmer for about 10 minutes to reduce slightly. Then add beef broth, carrots, pearl onions, rosemary, thyme, and bay leaves. Return the beef chunks to the pot, nestling them into the liquid.
4. Braise in the Oven:
Cover the pot and place it in the preheated oven. Cook for about 3 hours, or until the beef is super tender and pulls apart easily with a fork.
5. Finish the Sauce and Serve:
Take the pot out of the oven. Remove the beef, vegetables, and herbs; discard the herb stems and bay leaves. To thicken the sauce, mix flour and softened butter into a paste and whisk it into the simmering sauce on the stovetop until thickened (optional). Return the beef and veggies to the pot and gently coat with sauce. Serve hot over mashed potatoes or buttered noodles, and sprinkle with fresh parsley for a fresh touch.
Can I Use Frozen Beef for This Recipe?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry to remove excess moisture before searing for the best browning.
Can I Substitute the Red Wine?
Absolutely! If you prefer no alcohol, use additional beef broth mixed with a splash of balsamic vinegar or grape juice to mimic the depth of flavor.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce has thickened too much.
Can I Prepare This Dish Ahead of Time?
Yes! You can braise the beef a day ahead, then cool and refrigerate. Warm it slowly on the stove before serving to allow flavors to meld even more.
