I love creating flavorful braised beef dishes. I start with hearty beef chuck, olive oil, red wine, and garlic, then add onion, carrots, and tomato paste for depth. This blend of robust ingredients yields a remarkable beef dinner that reveals layers of taste. I invite you to experience its allure.

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I’ve always been drawn to recipes that challenge me to mix simplicity with bold flavors and this Red Wine Braised Beef definitely fits that bill. I start off by seasoning 3 lbs beef chuck with salt and freshly ground black pepper before dredging it in all-purpose flour for a bit of extra texture.

Then I sear the meat in olive oil until it’s beautifully browned. After that, I throw in a large chopped onion, carrots, celery, and minced garlic which quickly fill my kitchen with a wonderful aroma.

I mix in tomato paste and deglaze with red wine and beef broth, adding in a bay leaf, a couple of thyme sprigs and a rosemary sprig to really let the flavors shine. This dish is my go-to for when I want a beef dinner that transports me with every bite.

Trust me, if you love hearty meat recipes that pack a punch, this is one you dont want to miss!

Why I Like this Recipe

I really love how this recipe makes the beef so incredibly tender that it practically melts in your mouth after a few hours in the oven.

I also enjoy the way the red wine and herbs come together to give the dish a rich, deep flavor thats hard to beat.

Another reason is that it fills my kitchen with an amazing aroma that makes me feel right at home even on cooler days.

Lastly, I appreciate how simple and forgiving the recipe is; even if I mess up a step or two, it still turns out delicious every time.

Ingredients

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Beef chuck provides essential protein and flavor, it slowly tenderizes and gives the dish hearty depth.
Red wine adds tangy sweetness, enriches the sauce, and brings out a subtle smoky note.
Tomato paste intensifies umami flavor and offers a slight sweetness without overwhelming the palate.
Beef broth provides moisture and rich taste, balancing the robust flavors in this dish.
Olive oil enhances texture and aids in browning, giving a nice crisp outer layer.
Carrots offer natural sweetness, fiber, and colorful contrast to this rich savory dish.
Garlic brings warmth and pungency that lifts the sauce, making every bite enjoyable.
Fresh onion adds aromatic sweetness, enhancing the overall savory base with a slight crunch.

Ingredient Quantities

3 lbs beef chuck, cut into 2-3 inch cubes

Salt to taste

Freshly ground black pepper to taste

3 tbsp all-purpose flour

2-3 tbsp olive oil

1 large onion, coarsely chopped

3 medium carrots, peeled and cut into chunks

2 celery stalks, chopped into pieces

4 garlic cloves, minced

2 tbsp tomato paste

2 cups red wine (Cabernet Sauvignon works great)

2 cups beef broth

1 bay leaf

2 sprigs fresh thyme

1 sprig fresh rosemary

How to Make this

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1. Preheat your oven to 325°F.

2. Pat the beef cubes dry, then season generously with salt and pepper and toss them in flour until evenly coated.

3. In a big, heavy pot or Dutch oven, heat the olive oil over medium-high heat and sear the beef in batches till all sides are nicely browned; then set the meat aside.

4. Lower the heat, add your chopped onion, carrots, and celery to the pot and cook them until they start to soften, about 5-7 minutes.

5. Stir in the minced garlic and tomato paste and let it cook for a minute so the flavors can mix.

6. Pour in the red wine, scraping up any brown bits from the bottom of the pot, and let it simmer for about 2 minutes.

7. Add the beef broth, bay leaf, thyme, and rosemary, and stir well.

8. Return the browned beef to the pot making sure its mostly covered by the liquid and vegetables.

9. Cover the pot with a lid and put it in the oven for about 2 1/2 to 3 hours until the beef is tender.

10. Once it’s done, remove the bay leaf and herb sprigs, taste and adjust with extra salt or pepper if needed, then serve hot with your favorite side dish.

Equipment Needed

1. Oven – Needed to preheat to 325°F.
2. Heavy, oven-safe pot or Dutch oven with a lid – For searing and braising the beef.
3. Cutting board – For chopping the onion, carrots, and celery.
4. Chef’s knife – To chop and mince the vegetables and garlic.
5. Mixing bowl – To toss the beef cubes in flour before searing.
6. Measuring cups and spoons – To accurately measure the olive oil, flour, tomato paste, red wine, and beef broth.
7. Wooden spoon – For stirring the vegetables and sauce.
8. Tongs – To easily turn and transfer the beef during searing.
9. Paper towels – For patting the beef dry before seasoning.

FAQ

What type of red wine should i use?

Cabernet Sauvignon works really well, but if you dont have it, any good dry red wine will do just fine.

How can i tell when the beef is done braising?

The beef should be super tender and fall apart easily when you pierce it with a fork. If it’s still tough, give it more time.

Why do i need to toss the beef in flour?

The flour helps the beef brown nicely and also thickens up the sauce as it cooks, giving the dish more body.

Can i use a slow cooker for this recipe?

Yep, you can throw it in a slow cooker too. Just adjust the cooking time like about 6 hours on low so the beef gets tender.

Can i make this dish ahead of time?

Sure thing, this braised beef actually tastes better the next day after the flavors have had time to meld together.

Red Wine Braised Beef Recipe Substitutions and Variations

If you cant find beef chuck, try using stew meat instead. It might not be exactly the same, but it’ll do the trick.
You can use canola oil or veggie oil in place of that olive oil if you’re in a pinch.
If red wine ain’t available, a good white wine can work, or even a mix of grape juice with a little vinegar to give it that tangy kick.
Need a swap for beef broth? Chicken broth can be used, but keep in mind it gives a milder flavor.

Pro Tips

1. Sear the beef in small batches so it browns nicely and doesn’t end up stewin’ in its own juices, that extra caramelization really boosts the flavor.
2. When you add the red wine, be sure to scrape up all those tasty brown bits off the bottom of the pot cause that’s where a lot of the flavor hides.
3. Keep an eye on your veggies – make sure they’re cut into similar sized pieces so they cook evenly and none of them turns mushy or keeps its crunch.
4. Towards the end of cookin, give the stew a good taste and adjust the salt and pepper. Sometimes a lil extra seasoning makes all the difference in bringin out those rich flavors.

Red Wine Braised Beef Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. Oven – Needed to preheat to 325°F.
2. Heavy, oven-safe pot or Dutch oven with a lid – For searing and braising the beef.
3. Cutting board – For chopping the onion, carrots, and celery.
4. Chef’s knife – To chop and mince the vegetables and garlic.
5. Mixing bowl – To toss the beef cubes in flour before searing.
6. Measuring cups and spoons – To accurately measure the olive oil, flour, tomato paste, red wine, and beef broth.
7. Wooden spoon – For stirring the vegetables and sauce.
8. Tongs – To easily turn and transfer the beef during searing.
9. Paper towels – For patting the beef dry before seasoning.

Ingredients

3 lbs beef chuck, cut into 2-3 inch cubes
Salt to taste
Freshly ground black pepper to taste
3 tbsp all-purpose flour
2-3 tbsp olive oil
1 large onion, coarsely chopped
3 medium carrots, peeled and cut into chunks
2 celery stalks, chopped into pieces
4 garlic cloves, minced
2 tbsp tomato paste
2 cups red wine (Cabernet Sauvignon works great)
2 cups beef broth
1 bay leaf
2 sprigs fresh thyme
1 sprig fresh rosemary

Directions

Preheat your oven to 325°F.
Pat the beef cubes dry, then season generously with salt and pepper and toss them in flour until evenly coated.
In a big, heavy pot or Dutch oven, heat the olive oil over medium-high heat and sear the beef in batches till all sides are nicely browned; then set the meat aside.
Lower the heat, add your chopped onion, carrots, and celery to the pot and cook them until they start to soften, about 5-7 minutes.
Stir in the minced garlic and tomato paste and let it cook for a minute so the flavors can mix.
Pour in the red wine, scraping up any brown bits from the bottom of the pot, and let it simmer for about 2 minutes.
Add the beef broth, bay leaf, thyme, and rosemary, and stir well.
Return the browned beef to the pot making sure its mostly covered by the liquid and vegetables.
Cover the pot with a lid and put it in the oven for about 2 1/2 to 3 hours until the beef is tender.
Once it’s done, remove the bay leaf and herb sprigs, taste and adjust with extra salt or pepper if needed, then serve hot with your favorite side dish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.