Red Wine Braised Beef is a dish full of rich flavors and tender, melt-in-your-mouth meat. The beef slowly simmers in a deep, comforting red wine sauce, mingling with fragrant herbs and vegetables until everything is perfectly soft and delicious. It’s a classic meal that feels special but is surprisingly easy to make.
I love making this on a chilly evening when I want something cozy and satisfying. There’s something about the way the beef takes in all the wine and herbs that makes me want to savor every bite. One tip I always follow is to let it cook low and slow — the longer, the better — so the flavors really come together and the meat gets nice and tender.
My favorite way to serve this is with buttery mashed potatoes or crusty bread to soak up all that lovely sauce. It’s always a hit with family and friends, and I enjoy how it turns a simple dinner into a comforting feast. It’s one of those meals that makes the kitchen smell inviting and fills everyone’s belly with warmth.
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking because it becomes tender and juicy. If you want, you can use short ribs or brisket but cook times may vary.
Red Wine: Choose a dry wine like Cabernet Sauvignon or Merlot. If you prefer no alcohol, try using a rich grape juice mixed with a bit of beef broth instead.
Carrots & Aromatics: Carrots, onion, garlic, and celery create a flavorful base. If you don’t have celery, you can skip it or add extra carrots.
Tomato Paste: Adds depth and balances the wine’s acidity. You can substitute with a little tomato sauce but use less liquid overall.
Beef Broth: Use low-sodium broth if you want more control over salt. Vegetable broth can be used for a milder taste.
Herbs: Fresh thyme and rosemary give an earthy touch. Dried herbs work too—just use about one-third the amount.
Mashed Potatoes: I suggest using starchy potatoes like Russet or Yukon Gold for creamy results. Milk and butter make them rich but you can swap dairy for plant-based milk and margarine.
How Do You Get Tender, Flavorful Red Wine Braised Beef?
Key to success is browning the beef first, which locks in flavor and adds a rich crust. Then, cooking it slowly in wine and broth softens the meat and blends all flavors.
- Dry the beef well before seasoning to help it brown better.
- Don’t crowd the pot when searing; work in batches so the beef caramelizes evenly.
- Reduce the wine in the pot before adding broth and beef—this concentrates flavor and cooks off alcohol.
- Cover tightly and braise low and slow in the oven for 2.5 to 3 hours for best tenderness.
- Check tenderness by poking meat with a fork – it should pull apart easily.
- For a thicker sauce, finish by simmering on stove with a flour slurry.
- Serve over creamy mashed potatoes to soak up every bit of the rich sauce.
Patience is key. The longer, low heat lets the beef become tender and the sauce rich and silky. It’s worth the wait!
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed ovenproof pot – I like it because it evenly distributes heat and can go straight into the oven.
- Cutting board and sharp knife – makes chopping vegetables safe and easy.
- Wooden spoon or spatula – gentle for scraping up browned bits and stirring.
- Measuring cups and spoons – for accurate ingredient portions.
- Steamer or pot for boiling potatoes – essential for creamy mash.
- Potato masher or fork – helps mash the potatoes smoothly.
Flavor Variations & Add-Ins
- Swap beef for lamb or pork shoulder for a different taste. They all braise well and stay tender.
- Add a splash of balsamic vinegar or red wine vinegar in the sauce for a touch of acidity that brightens the flavors.
- Mix in mushrooms or pearl onions during the braise for extra texture and flavor.
- Sprinkle with grated Parmesan or crumbled blue cheese on top for added richness.
Red Wine Braised Beef
Ingredients You’ll Need:
For the Beef and Sauce:
- 3 lbs beef chuck roast, cut into large chunks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks (or baby carrots)
- 2 celery stalks, chopped
- 2 cups dry red wine (Cabernet Sauvignon or Merlot work well)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme (or 2-3 sprigs fresh thyme)
- 1-2 sprigs fresh rosemary
- 1 bay leaf
- 1 tablespoon all-purpose flour (optional, for thickening)
- Fresh parsley or chives, chopped for garnish
For the Mashed Potatoes:
- 2 lbs potatoes, peeled and cut into chunks
- ½ cup whole milk (warm)
- 4 tablespoons unsalted butter
- Salt and pepper to taste
Time You’ll Need:
You’ll spend about 20 minutes prepping and browning the beef and veggies, then 2.5 to 3 hours braising the beef in the oven. Making mashed potatoes takes about 15 to 20 minutes. All together, plan for around 3 hours, but most of that time the oven does the work!
Step-by-Step Instructions:
1. Brown the Beef
Preheat your oven to 325°F (160°C). Pat the beef chunks dry and generously season with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef on all sides until nicely crusted, about 3–4 minutes per side. Work in batches if needed to avoid overcrowding. Remove beef and set aside.
2. Cook the Vegetables
In the same pot, add diced onion, carrots, and celery. Cook until softened and lightly browned, about 5–7 minutes. Add garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for 1–2 minutes.
3. Deglaze and Combine
Pour in red wine, scraping the bottom of the pot to loosen any browned bits. Let the wine simmer and reduce by half, about 5–7 minutes. Return the beef to the pot. Add beef broth, thyme, rosemary, bay leaf, salt, and pepper. Stir gently.
4. Braise the Beef
Cover the pot and place it in the preheated oven. Braise for 2.5 to 3 hours, until the beef is very tender and falls apart easily with a fork.
5. Prepare Mashed Potatoes
While the beef cooks, boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain, then mash with butter and warm milk until smooth and creamy. Season with salt and pepper to taste. Keep warm.
6. Finish and Serve
Remove the beef and vegetables from the pot. Discard bay leaf and rosemary sprigs. If you like a thicker sauce, mix flour with cold water to make a slurry and stir it into the braising liquid on the stove. Simmer until thickened. Serve the tender beef and carrots over mashed potatoes, spoon the sauce on top, and garnish with parsley or chives. Enjoy with crusty bread or a simple salad!
Can I Use Frozen Beef for This Recipe?
Yes, but be sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry well to ensure a good browning crust when searing.
Can I Substitute the Red Wine?
Absolutely! Use grape juice mixed with a splash of vinegar or extra beef broth for a non-alcoholic version. Just keep in mind the flavor will be less complex without wine.
How Do I Store Leftovers?
Let the beef and sauce cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the sauce thickens too much.
Can I Make This Ahead of Time?
Yes! Braised beef actually tastes better the next day as the flavors meld. Prepare the whole dish, cool, and refrigerate overnight. Reheat slowly on the stove before serving.
