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
Scale
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.
