Melt-in-your-mouth, tender red wine braised beef is the ultimate comfort food. You may think a dish like this is reserved only for fancy restaurants, but I assure you it’s easily attainable at home.
This braised beef is deeply flavorful, with the red wine bringing a robust, slightly fruity acidity that perfectly balances the rich, savory beef. And the braising liquid? Think of it as a velvety sauce, infused with the earthy fresh herbs. The beef itself becomes incredibly tender, falling apart effortlessly, while the onions, leeks, and garlic practically melt into the sauce.
Have I convinced you to make this recipe yet?! Okay, good.
A few of my other favorite braised beef recipes include this easy braised chuck roast (the same cut of meat used here, but an even simpler preparation, perfect for tacos and sandwiches), flanken ribs, and this braised beef pappardelle pasta.
What You’ll Need
You really don’t a lot of ingredients to maximize the flavor in this dish.
- Beef chuck roast seasoned generously with kosher salt and black pepper
- Neutral oil such as sunflower oil, grapeseed oil, or avocado oil — you want something with a high smoke point
- Aromatics: sweet onion, leeks, garlic, and carrots
- Tomato paste
- Red wine and low-sodium beef broth
- Low-sodium soy sauce or Worcestershire sauce
- Dijon mustard
- Dried bay leaves
- Fresh thyme or rosemary
Ingredient Notes & Substitutions
- Other cuts of beef you can use: bone-in short ribs, boneless short ribs, or brisket will work. Note that bone-in ribs will take a little longer to become tender.
- I recommend a medium- to full-bodied red wine. Cabernet Sauvignon, Syrah, Petite Sirah, or Montepulciano are great options for full-bodied red wines. For something a bit lighter, you could use Cabernet Franc, Sangiovese, or Merlot.
- Soy sauce can be replaced with tamari for a gluten-free option or Worcestershire sauce.
- Beef broth: swap this for chicken broth or vegetable broth if needed.
Directions
There’s about 30 minutes of prep work at the beginning, but then the oven takes over and does all of the work. This is easier than it looks, I promise!
- Season the beef generously then allow it to come to room temperature. Go ahead and preheat an oven to 350°F (175°C).
- Brown the chuck roast. Heat neutral oil in a large Dutch oven, then sear the meat on all sides. Transfer to a plate, then add the vegetables and cook until softened. Stir in a little tomato paste.
3. Deglaze the pan with red wine, scraping the bottom of the pan with a spatula to release any browned bits. Next, add the beef broth, soy sauce, mustard, and fresh and dried herbs. Return the browned beef to the pan, along with any juices.
4. Braise the meat. Cover the pan tightly with a lid, then transfer to the oven and cook for about 3 hours, until the meat is fork tender. Carefully remove the Dutch oven and lid, then skim the fat off the top of the surface. Discard herbs.
5. Shred the beef, using either your hands, tongs, or two forks.
6. Serve red wine braised beef over polenta or mashed potatoes, then spoon as much of the braising liquid on top as you like. Garnish with thinly sliced chives (or simply more fresh thyme) and a generous pinch of flaky sea salt. Enjoy!
FAQs
Red wine adds depth and complexity, but if you prefer not to use it, you can substitute with more beef broth and a tablespoon of balsamic vinegar for acidity. And for a different flavor, you can of course use white wine, but this tends to have a higher acidity.
Use a dry red wine like Cabernet Sauvignon, Syrah, or Montepulciano. Avoid sweet red wines, as they may alter the balance of the dish.
Yes, absolutely! You can substitute beef with lamb shanks, veal shanks, or even pork shoulder.
Ari’s Best Tips!
- Room temperature meat: Letting the chuck roast come to room temperature ensures even cooking and better searing.
- Don’t rush the sear: Take your time browning the beef. This step creates a deep caramelization that builds flavor in the final dish.
- Deglazing is key: Scraping up the browned bits (called fond) after adding the wine gives the braising liquid incredible flavor. And for that matter, be sure to use a good quality red wine, as the flavor will intensify as it reduces.
- Herbs: If fresh herbs aren’t available, you can use 1 teaspoon each of dried thyme and rosemary.
How To Store & Reheat
This dish can be made up to 2 days in advance. The flavors deepen as it sits, making it an excellent option for entertaining and dinner parties. Just reheat on the stove over low heat until warmed through.
- Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Be sure to store the beef and braising liquid together to keep it moist.
- Reheat: You can place the beef, braising liquid, and veggies in a saucepan and warm over medium-low heat until the meat is warm throughout. Alternatively, place the leftovers in a microwave safe container and heat through until hot, adding a splash of broth or water to loosen the sauce if needed.
This dish freezes well! Allow the braised beef to cool completely before transferring to an airtight, freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat as directed.
Serving Suggestions
Braised meats of any kind (beef, lamb, or pork) pair beautifully with creamy mashed potatoes, the classic choice, perfect for soaking up the braising liquid, but I also love to serve this over creamy parmesan polenta. Be sure to have some crusty bread on standby for mopping up excess beef sauce!
For something green, add roasted vegetables (these root veggies are perfect in fall and winter!) or a simple side salad with a light and fresh shallot vinaigrette.
Alternative Methods For Cooking
- Stove-top: cook over a gentle simmer (covered) for 2½ hours.
- Slow cooker: 7 hours on low or 4 hours on high, browning the beef and sautéing the vegetables on a stove-top first.
Luscious, utterly fork-tender, and seriously impressive for requiring such little effort. This is truly one of the most impressive dinner recipes you’ll ever make at home!
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Utterly Delicious & Tender Red Wine Braised Beef
Equipment
- Dutch oven or braiser with lid
- Paper towels
- Large plate
- Cutting board
- forks
Ingredients
For the beef
- 3½-4 lb beef chuck roast
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp neutral oil, such as grapeseed oil
- 1 large sweet onion, chopped into 1-inch pieces
- 2 leeks, rinsed well, halved and cut into ½-inch pieces
- 4 cloves garlic, finely chopped or grated
- 3 large carrots, peeled and cut into 1-inch pieces
- 2 Tbsp tomato paste
- 2 cups red wine, full-bodied or medium-bodied, see note below
- 2 cups beef broth, homemade or low-sodium
- 2 Tbsp low-sodium soy sauce, or Worcestershire sauce
- 2 tsp Dijon mustard
- 2 dried bay leaves
- 10-12 sprigs of fresh thyme, or a mix of thyme and rosemary
For serving
- Mashed potatoes or polenta
- Chives, thinly sliced
- Flaky sea salt
Instructions
- Bring the beef to room temperature. Allow the chuck roast to sit out at room temperature 30 minutes prior to cooking. This will ensure even browning and cook time.
- Season the chuck roast. Preheat an oven to 350F. Pat the beef dry on all sides with paper towels, then season generously with about 3-4 tsp Kosher salt and as much black pepper as you like.
- Brown the beef. Heat 2 Tbsp neutral oil over medium-high heat in a large Dutch oven or pot with deep sides. Allow this to heat up for a few minutes. Once hot, add the seasoned chuck and cook for about 4 minutes per side. Use tongs to carefully transfer to a plate. Do not drain the grease.
- Sauté the aromatics. To the pot, add 1 chopped onion and 2 sliced leeks. Season with ½ tsp Kosher salt, then cook, stirring occasionally, until softened, about 3-4 minutes. Add 4 cloves chopped garlic, then cook 1 minute more. Add 2 Tbsp tomato paste, then use a spatula to break it up as you stir it into the veggies.
- Deglaze with wine. Pour in 2 cups red wine, then use a spatula to scrape up any browned bits from the bottom of the pot. Allow this to simmer for about 2-3 minutes.
- Add remaining sauce ingredients. Pour in 2 cups low-sodium beef broth, 2 Tbsp low-sodium soy sauce, 2 tsp Dijon mustard, 2 bay leaves, and fresh herbs. I like to tie the herbs together with kitchen twine to make for easier removal later, but this is optional. Stir in the chopped carrots.
- Return the beef. Nestle the chuck roast back into the pot. You want there to be enough liquid that the beef is about ⅔ submerged in the liquid.
- Cook until tender. Cover with a tight fitting lid, transfer to the preheated oven, then cook until the meat is fork tender, about 3 hours, then remove.
- Shred the beef. Carefully uncover the pot, then use a spoon to remove any fat or scum that accumulated at the top. Transfer the braised beef to a cutting board. Allow it to rest until it’s cool enough to handle, then use two forks or tongs to pull the meat.
- Finish, then serve! Remove and discard the herbs and dried bay leaves. Taste and adjust seasoning as needed. If desired, you can strain the vegetables, but I like to keep them in. When ready, spoon the red wine braised beef over creamy mashed potatoes or polenta. Serve with some of the braising liquid and tender braised vegetables on top. Garnish with thinly sliced chives and a generous pinch of flaky sea salt. Enjoy!
Notes
- Nutrition facts do not include side dishes like mashed potatoes, polenta, or bread.
- How much salt to season beef? A general rule of thumb is 1 tsp Kosher salt per pound of beef, so scale up or down depending on the size of your chuck roast.
- For a rich, deep flavor, I recommend a medium- to full-bodied red wine. Cabernet Sauvignon, Syrah, Petite Sirah, or Montepulciano are great options for full-bodied red wines. For something a bit lighter, you could use Cabernet Franc, Sangiovese, or Merlot.
- If you prefer a completely smooth sauce, you can absolutely strain out the veggies. I really like them, though, and tend to leave them in. Personal preference. If you’re using the red wine braised beef in tacos or sandwiches, etc., it makes sense to strain them first.
- Leftovers will keep in a sealed container in a refrigerator for up to 4-5 days.
- How to reheat: You can place the beef, braising liquid, and veggies in a saucepan and warm over medium-low heat until the meat is warm throughout. Alternatively, place the leftovers in a microwave safe container and heat through until hot.
- To freeze: Allow the dish to cool completely to room temperature, then transfer to freezer-safe storage containers. This will keep for up to 3 months. Thaw completely overnight in a fridge before reheating as instructed above. If the sauce is too thick, you can add a splash of red wine, beef broth, or even a couple tablespoons of butter to loosen (as you reheat). If it’s too loose, you can simply simmer the sauce on a stovetop until it’s reduced and thickened to desired consistency.
- Other cuts of beef you can use: bone-in short ribs, boneless short ribs, or brisket will work. Note that bone-in ribs will take a little longer to become tender.
- Other cooking methods:
- Stove-top: cook over a gentle simmer (covered) for 2½ hours.
- Slow cooker: 7 hours on low or 4 hours on high, browning the beef and sautéing the vegetables on a stove-top first.
Nutrition
Photography by: Megan McKeehan
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