Red Wine Braised Beef is a rich and tender dish where slow-cooked beef meets the deep, fruity flavors of red wine. The beef becomes so soft it almost melts in your mouth, soaking up all the herbs and spices while simmering gently in the wine and broth. It’s a perfect meal for a cozy night when you want something hearty and comforting.
I love making this dish because the aroma fills the whole house with warmth and makes everyone eager to take a seat at the table. One of my favorite things is how the beef is so easy to shred after hours of braising—it feels like a little kitchen victory every time. Plus, the sauce thickens beautifully, adding just the right touch of richness to every bite.
My go-to way to serve this is over creamy mashed potatoes or buttered noodles, so the sauce can soak into them perfectly. It’s a crowd-pleaser that’s ideal for sharing with family or friends, especially on chilly evenings. I always find that leftovers taste just as good the next day, making it a great dish to cook ahead and enjoy again.
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect because it becomes tender and juicy during slow braising. If unavailable, brisket or short ribs also work well.
Red Wine: Use a full-bodied dry red like Cabernet Sauvignon or Merlot for deep flavor. If you want to skip alcohol, try unsweetened grape juice or beef broth with a splash of vinegar.
Vegetables: Carrots and pearl onions add natural sweetness and texture. Frozen pearl onions can be used if fresh aren’t available—just thaw them first.
Herbs: Fresh rosemary, thyme, and bay leaves are key for aroma. Dried herbs can be used; reduce quantity by half for stronger flavor.
How Do You Get That Perfect Tender and Flavorful Braised Beef?
The secret is slow cooking at a low temperature to break down tough meat fibers while locking in flavor. Here’s how:
- Pat the beef dry before seasoning for a good sear.
- Brown the beef well to develop rich flavor—don’t rush this step.
- Deglaze the pan with wine, scraping up browned bits; that builds depth in the sauce.
- Braise covered in the oven at low heat (around 325°F) for 3+ hours until meat pulls apart easily.
- Don’t skip resting the beef before serving to let flavors settle.
This slow and steady method turns a tough cut into a tender, flavorful meal that melts in your mouth.
Equipment You’ll Need
- Heavy-bottomed Dutch oven or ovenproof pot – I prefer this because it distributes heat evenly and goes from stovetop to oven smoothly.
- Wooden spoon or spatula – helps scrape up browned bits from the bottom for extra flavor.
- Fine-mesh sieve – useful for straining the sauce and getting a smooth finish.
- Measuring spoons and cups – keeps your ingredients accurate and easy to scale.
Flavor Variations & Add-Ins
- Replace carrots with parsnips or turnips for extra root vegetable flavor.
- Add a splash of balsamic vinegar or a teaspoon of Dijon mustard to the sauce for tang and richness.
- Stir in mushrooms during the last hour for earthy depth and more texture.
- Use fresh herbs like parsley or basil as a bright garnish to finish the dish.
Red Wine Braised Beef
Ingredients You’ll Need:
For the Beef and Braise:
- 3 lbs beef chuck roast, cut into large chunks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4-5 large carrots, peeled and halved or left whole if small
- 1 cup pearl onions, peeled
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
For Thickening and Finishing (Optional):
- 2 tablespoons all-purpose flour (for thickening)
- 2 tablespoons unsalted butter (for finishing)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe requires about 20 minutes of prep and browning time plus 3 to 3 ½ hours of slow braising in the oven. Plan for roughly 4 hours total, including resting and finishing the sauce.
Step-by-Step Instructions:
1. Preparing and Browning the Beef:
Preheat your oven to 325°F (160°C). Pat the beef chunks dry with paper towels and season them well with salt and pepper. Heat olive oil in a heavy-bottomed Dutch oven or ovenproof pot over medium-high heat. Brown the beef pieces in batches for about 4-5 minutes on each side until deep golden brown. Remove and set aside.
2. Cooking the Aromatics:
In the same pot, add chopped onion and sauté until soft and golden, about 5 minutes. Stir in minced garlic and cook another 30 seconds until fragrant. Mix in tomato paste and cook for 2 minutes to deepen its flavor.
3. Deglazing and Adding Liquids:
Pour in the red wine to deglaze the pot, scraping the bottom with a spoon to loosen any browned bits. Let the wine reduce by half, about 8-10 minutes. Add beef broth and Worcestershire sauce, then return the browned beef and any juices to the pot.
4. Adding Vegetables and Herbs, Then Braising:
Add the carrots, pearl onions, rosemary, thyme, and bay leaves. Give everything a gentle stir. Bring the pot to a simmer on the stove, then cover with a tight-fitting lid and transfer to the oven. Let it braise for about 3 to 3 ½ hours until the beef is tender and easy to pull apart.
5. Finishing the Dish:
Remove the pot carefully from the oven. Take out the beef and vegetables and keep warm. Strain the sauce through a fine sieve into a saucepan, discarding solids. If you like a thicker sauce, whisk flour into a little cold water to make a slurry and stir it into the simmering sauce. Cook until the sauce thickens, then stir in butter for a silky finish. Adjust seasoning with salt and pepper.
6. Serving:
Serve the tender beef and vegetables over creamy mashed potatoes or buttered noodles. Spoon the rich sauce generously over the top and sprinkle with fresh chopped parsley for a pretty, fresh touch.
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef chuck roast, but be sure to thaw it completely in the refrigerator overnight before cooking. This ensures even browning and better texture during braising.
Can I Substitute the Red Wine?
If you prefer not to use red wine, you can replace it with extra beef broth mixed with a splash of balsamic vinegar or grape juice to mimic the acidity and depth without the alcohol.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the sauce has thickened too much.
Can I Make This Dish Ahead of Time?
Absolutely! Braised beef often tastes even better the next day as the flavors continue to meld. Prepare the dish completely, then cool and refrigerate overnight. Reheat slowly on the stove before serving.