Red Wine Braised Beef is a dish that feels like a warm hug on a plate. Tender chunks of beef slowly cooked in rich red wine, with deep flavors that meld beautifully as the meat becomes so soft it practically melts in your mouth. This dish often includes onions, garlic, and herbs, making every bite full of comforting, hearty goodness.
I love making this recipe when I want something special but not complicated. The slow cooking lets the beef soak up all the delicious juices, and the kitchen fills with the most inviting aroma. I usually let it simmer for hours, and the wait is always worth it when I see everyone digging in happily at the table.
My favorite way to enjoy Red Wine Braised Beef is over creamy mashed potatoes or buttered noodles, where the sauce can soak in and add even more flavor. It’s perfect for sharing on a cozy night, especially when paired with a simple green salad or some crusty bread to mop up every last bit of the sauce. This dish never fails to bring comfort and smiles around the dinner table.
Key Ingredients & Substitutions
Beef chuck roast: This cut has plenty of connective tissue, which breaks down during slow cooking to make the meat tender and juicy. If unavailable, beef brisket or short ribs work well too.
Dry red wine: Choose a decent-quality dry red wine like Cabernet Sauvignon or Merlot. If you prefer no alcohol, substitute with extra beef broth and a splash of grape or cranberry juice for acidity.
Tomato paste: This adds depth and richness to the sauce. If you don’t have tomato paste, a bit of ketchup or crushed tomatoes can work in a pinch, but reduce other liquids slightly.
Vegetables: Carrots, pearl onions, and potatoes add sweetness and texture. Feel free to swap pearl onions with sliced yellow onions or shallots.
Herbs: Fresh thyme and bay leaves bring a lovely aroma. If fresh herbs aren’t on hand, dried thyme is fine—use about one-third of the amount.
How Do I Get Tender, Flavorful Beef in This Braise?
The slow braising method is key to juicy, tender beef. Here’s how to get it right:
- Brown the beef well: Use medium-high heat to develop a crust. This adds flavor via the Maillard reaction.
- Low and slow cooking: Braise in the oven at 325°F (163°C) for 3+ hours. The low temperature breaks down collagen without drying out the meat.
- Use a tight lid: Keeping moisture and steam in ensures the beef stays juicy.
- Rest the meat: Let the cooked beef rest in the sauce off the heat for 10 minutes. It helps flavors meld and juices redistribute.
Following these tips means you’ll end up with rich, tender beef that falls apart easily and soaks up all the wonderful flavors from the wine and herbs.
Equipment You’ll Need
- Dutch oven or large ovenproof pot – I love using this because it browns the beef and goes straight into the oven for braising.
- Wooden spoon – perfect for scraping up browned bits and stirring the sauce without scratching the surface.
- Strainer or fine sieve – helps you remove excess fat from the braising liquid for a smoother sauce.
- Pot for mashed potatoes – any medium-sized pot works well for boiling and mashing potatoes.
- Knife and cutting board – essential for prepping vegetables and cutting the beef.
Flavor Variations & Add-Ins
- Swap the beef for lamb or pork shoulder for a different taste experience.
- Add a splash of balsamic vinegar or a pinch of cinnamon to the sauce for a sweet and tangy twist.
- Mix in mushrooms or parsnips with the vegetables for extra flavor and texture.
- Include fresh herbs like rosemary or basil for a different aromatic profile.
How to Make Red Wine Braised Beef
Ingredients You’ll Need:
For the Beef and Braise:
- 3 lbs beef chuck roast, cut into large pieces
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 12 small pearl onions, peeled
- 8-10 baby potatoes or fingerling potatoes, halved (optional)
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves, plus extra for garnish
- 2 bay leaves
For Thickening and Serving:
- 2 tablespoons all-purpose flour (optional, for thickening sauce)
- 2 tablespoons unsalted butter (for mashed potatoes)
- 1/2 cup milk or cream (for mashed potatoes)
- 2 lbs potatoes, peeled and cut for mashed potatoes
- Fresh parsley, chopped (for garnish)
Time Needed
This dish takes about 15 minutes to prepare and brown the beef, plus 3 to 3.5 hours of slow braising in the oven. You’ll also need about 20 minutes to prepare mashed potatoes. Plan for a total of roughly 4 hours from start to finish, perfect for a relaxed day when you can let the oven do the work.
Step-by-Step Instructions:
1. Prep and Brown the Beef
Preheat your oven to 325°F (163°C). Season the beef pieces well with salt and pepper. Heat olive oil in a large Dutch oven or heavy, oven-safe pot over medium-high heat. Brown the beef on all sides, about 3 to 4 minutes per side, until deep and golden. Remove the beef and set aside.
2. Cook the Aromatics
In the same pot, add the sliced onions. Cook them gently until softened and caramelized, about 5 to 7 minutes. Add the minced garlic and cook for just another minute to release its aroma.
3. Build the Sauce
Stir in the tomato paste and cook for 1 to 2 minutes to deepen its flavor. Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Let it simmer for about 5 minutes until slightly reduced.
4. Add Broth, Herbs, and Vegetables
Add the beef broth, fresh thyme, bay leaves, carrots, pearl onions, and potatoes to the pot. Return the browned beef to the liquid and nestle the pieces comfortably into the braise.
5. Braise in the Oven
Cover the pot with a lid and transfer it to the preheated oven. Let it braise gently for 3 to 3.5 hours, or until the beef is tender enough to pull apart with a fork.
6. Prepare Mashed Potatoes
While the beef cooks, boil peeled potatoes in salted water until soft, about 15 to 20 minutes. Drain, then mash with butter and milk or cream. Season with salt and pepper to taste. Keep warm until ready to serve.
7. Finish the Sauce
Once the beef is tender, remove the meat and vegetables and keep them warm. Strain the braising liquid into a saucepan and skim off excess fat. If you want a thicker sauce, whisk the flour into a little cold water to make a slurry, then stir it into the sauce and simmer until thickened. Taste and adjust the seasoning.
8. Serve and Garnish
Plate a generous scoop of mashed potatoes, top with chunks of tender beef and vegetables, and spoon the rich red wine sauce over everything. Sprinkle with fresh thyme and chopped parsley for a beautiful, fresh finish. Enjoy your cozy, comforting meal!
Can I Use Frozen Beef for This Recipe?
Yes, but make sure the beef is fully thawed before cooking. Thaw it in the refrigerator overnight for best results to ensure even cooking and tenderness.
Can I Substitute the Red Wine?
If you prefer not to use red wine, substitute it with extra beef broth mixed with a splash of balsamic vinegar or grape juice for acidity. This helps maintain rich flavor without the alcohol.
How Should I Store Leftovers?
Store any leftover beef and vegetables in an airtight container in the fridge for up to 3 days. The sauce may thicken in the fridge; gently reheat with a splash of broth or water to loosen it up.
Can I Make This Recipe Ahead of Time?
Definitely! The flavors often improve after resting overnight. Prepare the dish, cool completely, refrigerate, and reheat gently on the stove or in the oven before serving.
