If you’re looking for a deeply satisfying, restaurant-quality dish to cozy up your dinner table, this Red Wine Braised Beef Recipe is an absolute must-try. Imagine succulent chunks of tender beef, slowly cooked in a rich red wine sauce infused with aromatic herbs and a mellow finish from balsamic vinegar and butter. This dish delivers layers of flavor that feel luxurious yet homey, perfect for a special family meal or an impressive dinner with friends.
Ingredients You’ll Need
The magic of this Red Wine Braised Beef Recipe comes from straightforward, everyday ingredients that marry so perfectly. Each item plays an essential role, whether it’s building the robust flavor of the sauce or adding fresh texture and color to the dish.
- 3 pounds beef chuck roast, trimmed of excess fat: This cut is ideal for slow braising because it becomes meltingly tender while absorbing flavors.
- Salt and freshly ground black pepper, to taste: Essential seasonings to bring out the beef’s natural taste.
- 2 tablespoons olive oil: For browning the meat and sautéing the vegetables, adding a subtle richness.
- 2 large onions, chopped: They add sweetness and depth as they soften.
- 4 cloves garlic, minced: Garlic infuses the dish with savory warmth that complements the red wine.
- 2 carrots, peeled and chopped: Adds both color and a slight natural sweetness to balance the sauce.
- 2 celery stalks, chopped: Provide earthiness and aromatic base notes.
- 2 tablespoons tomato paste: Gives a concentrated tang and richness to the sauce’s body.
- 2 cups dry red wine: The star ingredient that tenderizes the meat while imparting complex fruity and tannic flavors.
- 2 cups beef broth: Adds volume and umami that enhances the overall savoriness.
- 2 bay leaves: For subtle herbal fragrance that rounds out the sauce.
- 1 teaspoon dried thyme: Adds an earthy, minty aroma.
- 1 teaspoon dried rosemary: Its piney notes elevate the beef’s flavor.
- 1 tablespoon balsamic vinegar: Balances richness with a gentle acidity and sweet undertones.
- 1 tablespoon unsalted butter: Whisked in at the end to give the sauce a glossy finish and silky texture.
- Fresh parsley, chopped, for garnish: Adds a burst of fresh color and brightness just before serving.
How to Make Red Wine Braised Beef Recipe
Step 1: Prepare and Season the Beef
Start by preheating your oven to 325°F (165°C). Generously season your beef chuck roast with salt and freshly ground black pepper on every side. This simple seasoning is crucial because it enhances the meat’s natural flavor and prepares it for a beautiful caramelized crust.
Step 2: Sear to Lock in Flavor
Heat olive oil in a large Dutch oven over medium-high heat and sear the beef roast until it has a rich, browned crust, about 4-5 minutes per side. This step not only locks in juices but also develops the foundational flavors that make this Red Wine Braised Beef Recipe so unforgettable.
Step 3: Sauté the Aromatics
In the same pot, toss in the chopped onions, garlic, carrots, and celery. Cook these down until tender and fragrant, about 5-7 minutes. These vegetables create a flavorful bed for the beef and contribute sweetness and depth to the eventual sauce.
Step 4: Build the Sauce
Stir in the tomato paste, cooking it for another couple of minutes to mellow its acidity and unlock its sweetness. Then pour in the dry red wine, scraping up any browned bits stuck to the bottom of the pot. Let this simmer for about 5 minutes to slightly reduce and concentrate those flavors.
Step 5: Add Broth and Herbs, Then Braise
Add the beef broth, bay leaves, thyme, rosemary, and balsamic vinegar, stirring everything together. Nestle the seared beef back into the pot so it’s mostly submerged in the liquid. Cover the pot with a tight lid and transfer it to your oven to braise gently for 2.5 to 3 hours, or until the beef becomes fork-tender and practically melts in your mouth.
Step 6: Finish the Sauce and Rest the Meat
After removing the beef from the pot, discard the bay leaves. Let the meat rest for a few minutes to lock in its juices. Meanwhile, bring the cooking liquid back to a simmer on the stove and reduce it by half, about 10 minutes. Whisk in the butter to create a silky, glossy sauce that will coat every bite beautifully.
Step 7: Slice, Serve, and Enjoy
Slice the rested beef and serve it generously drizzled with that luscious sauce. Don’t forget to sprinkle fresh chopped parsley on top for a lively pop of color and flavor that brightens the dish.
How to Serve Red Wine Braised Beef Recipe
Garnishes
A sprinkle of fresh parsley is all you need to lift this dish’s presentation and flavor. The vibrant green adds freshness and a mild herbal note that complements the richness of the beef and sauce wonderfully.
Side Dishes
This dish pairs beautifully with creamy mashed potatoes, buttery polenta, or even a simple crusty bread to soak up every last drop of the red wine sauce. Roasted seasonal vegetables or steamed green beans also make great companions, offering contrast in texture and brightness.
Creative Ways to Present
For a special dinner, serve slices of the beef atop a bed of buttery mashed potatoes, then spoon the red wine sauce over everything. Alternatively, shred the braised beef and stuff it into hearty buns alongside pickled vegetables for a rustic, flavorful sandwich twist on this classic recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Red Wine Braised Beef Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making your next meal even more delicious.
Freezing
You can freeze portions of this braised beef neatly separated in freezer-safe containers for up to 3 months. Be sure to cool it completely before freezing to preserve the sauce’s texture and taste.
Reheating
Reheat gently on the stove over low heat, adding a splash of broth or water if necessary to loosen the sauce. Avoid microwaving aggressively as it can toughen the meat and separate the sauce.
FAQs
Can I use a different cut of beef for this recipe?
Beef chuck roast is best because its connective tissue breaks down slowly, creating tender meat and rich flavor. Other tougher cuts like brisket or short ribs work well too, but lean cuts won’t have the same tender, juicy results.
What kind of red wine should I use?
Choose a dry red wine with good body and flavor like Cabernet Sauvignon, Merlot, or a red Burgundy. Avoid sweet wines, as they can throw off the balance of this savory dish.
Can I make this recipe in a slow cooker?
Absolutely! After searing and sautéing, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is tender. Just reduce the liquid slightly before serving to thicken the sauce if needed.
Why add balsamic vinegar to the sauce?
Balsamic vinegar adds a subtle acidity and gentle sweetness that balances the deep richness of the beef and wine, enhancing the overall depth of flavor in the sauce.
How do I know when the beef is done?
The beef is perfectly cooked when it is fork-tender—meaning it easily pulls apart with a fork. The long slow braise breaks down the meat’s fibers resulting in luscious, melt-in-your-mouth texture.
Final Thoughts
This Red Wine Braised Beef Recipe is one of those dishes that feels like a warm hug from the inside out. It’s straightforward to make but delivers big on flavor and comfort. Whether you’re entertaining guests or savoring a quiet night in, this recipe is guaranteed to make your meal memorable. I can’t wait for you to try it and fall in love just like I did!
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Red Wine Braised Beef Recipe
- Prep Time: 0h 20m
- Cook Time: 2h 30m
- Total Time: 2h 50m
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Red Wine Braised Beef recipe features a tender beef chuck roast slow-cooked in a rich red wine and herb sauce. The beef is seared, then braised in a combination of red wine, beef broth, aromatic vegetables, and herbs until fork-tender, resulting in a deeply flavorful and succulent dish that’s perfect for a comforting dinner.
Ingredients
Beef and Seasoning
- 3 pounds beef chuck roast, trimmed of excess fat
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Vegetables
- 2 large onions, chopped
- 4 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
Liquids and Flavorings
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon balsamic vinegar
Garnish
- Fresh parsley, chopped
Instructions
- Preheat oven: Preheat your oven to 325°F (165°C) to prepare for braising the beef slowly and evenly.
- Season beef: Generously season the beef chuck roast with salt and freshly ground black pepper on all sides to enhance its flavor.
- Sear beef: Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef roast on all sides until deeply browned, about 4-5 minutes per side. Remove the roast and set aside to lock in juices.
- Sauté vegetables: In the same pot, add chopped onions, minced garlic, carrots, and celery. Cook and stir until vegetables soften and become fragrant, approximately 5-7 minutes.
- Add tomato paste: Stir in tomato paste and cook for an additional 1-2 minutes to develop a rich base flavor.
- Deglaze with wine: Pour in the dry red wine, scraping the bottom of the pot to release browned bits. Let the mixture simmer for about 5 minutes to reduce slightly and concentrate flavors.
- Add broth and herbs: Stir in beef broth, bay leaves, dried thyme, dried rosemary, and balsamic vinegar. Mix well to combine all the elements.
- Return beef to pot: Place the seared beef roast back into the pot, ensuring it is mostly submerged in the liquid for even braising.
- Braise in oven: Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise the beef for 2.5 to 3 hours, or until it becomes fork-tender and easily shredded.
- Rest beef: Carefully remove the beef from the pot and let it rest on a cutting board before slicing. Discard the bay leaves from the sauce.
- Reduce sauce: Place the pot over medium heat on the stovetop and reduce the remaining liquid by half, about 10 minutes. Whisk in the unsalted butter to add richness and smooth texture to the sauce.
- Slice and serve: Slice the rested beef and serve it drizzled with the thickened red wine sauce. Garnish with freshly chopped parsley for a vibrant finish.
Notes
- Use a heavy, oven-safe Dutch oven or similar pot for best braising results.
- Choose a full-bodied dry red wine like Cabernet Sauvignon or Merlot for a richer sauce.
- Searing the beef properly is crucial to develop deep flavor and color.
- Letting the beef rest after cooking helps retain juices and makes slicing easier.
- The sauce can be thickened further with a cornstarch slurry if desired.
- This dish pairs beautifully with mashed potatoes, polenta, or crusty bread to soak up the sauce.
