Red Wine Braised Beef is a rich and tender dish where chunks of beef slowly cook in red wine, along with garlic, onions, and herbs. The long, gentle simmer makes the meat fall-apart soft, and the sauce turns deep, flavorful, and a little bit silky. This dish feels hearty and comforting, perfect for chilly evenings or special family dinners.
I love making this recipe when I have a bit of time to let everything simmer on the stove or in the oven. The smell that fills the kitchen is amazing and makes me excited to sit down and relax with a warm plate. One tip I always follow is to use a good quality red wine—since it’s a main flavor, it really shines through. Plus, the leftovers taste even better the next day!
Whenever I serve Red Wine Braised Beef, I like to pair it with creamy mashed potatoes or buttery egg noodles to soak up all that beautiful sauce. It’s a dish that brings everyone together around the table, sharing stories as the warm smells linger. I always feel like this meal is a little celebration, even on an ordinary night.
Key Ingredients & Substitutions
Beef chuck roast: This cut is great for braising because it becomes tender and flavorful after slow cooking. You can also use brisket or short ribs if you prefer a fattier, richer texture.
Red wine: Use a dry red like Cabernet Sauvignon or Merlot. The wine adds depth and tang. If you want a non-alcoholic option, try grape juice with a splash of vinegar for acidity.
Vegetables: Carrots, celery, onions, and pearl onions build the flavor base. If pearl onions aren’t available, you can substitute with extra chopped yellow onions.
Herbs: Thyme, rosemary, and bay leaf infuse the sauce with earthiness. Dried herbs work too, but reduce the quantity to avoid overpowering the dish.
Tomato paste: Adds a subtle sweetness and richness. If you don’t have tomato paste, you can use a bit of canned tomato sauce but reduce the liquid slightly.
How Do You Get Beef Tender and Sauce Rich in Red Wine Braised Beef?
Long, slow cooking is key to tender beef and a flavorful sauce. Here’s how I do it:
- Sear the beef well: Brown all sides on medium-high heat to lock in flavor and give a nice crust texture.
- Cook vegetables next: Soften them until fragrant to build the dish’s base flavors.
- Deglaze with wine: Pour in red wine and scrape the pot to pick up browned bits. Simmer to reduce and concentrate flavor.
- Braise low and slow: Cover and cook gently in the oven for about 3 hours until the meat easily falls apart.
- Thicken the sauce carefully: Remove meat and veggies, then stir in a flour slurry on the stove to reach the perfect sauce consistency.
Patience is important, but the results are worth it! Tender meat and a deep, silky sauce make this dish a real treat.
Equipment You’ll Need
- Large Dutch oven or heavy oven-safe pot – I like this because it heats evenly and goes from stovetop to oven easily.
- Wooden spoon – perfect for stirring without scratching the surface.
- Measuring cups and spoons – helps keep everything precise for best results.
- Sharp chef’s knife – makes chopping vegetables safe and quick.
- Cutting board – a sturdy surface for prep work.
- Saucepan (optional) – for thickening the sauce on the stove if needed.
Flavor Variations & Add-Ins
- Swap beef for lamb or veal for a different hearty flavor; they braise similarly.
- Add sliced mushrooms during the vegetable sauté for more earthy richness.
- Mix in some chopped sun-dried tomatoes for a tangy, chewy bite.
- Finish with a splash of balsamic vinegar or a sprinkle of Parmesan cheese for extra depth.
How to Make Red Wine Braised Beef
Ingredients You’ll Need:
For The Beef and Sauce:
- 3 pounds beef chuck roast, cut into large chunks
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 12 small pearl onions, peeled
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour (optional, for thickening)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
For Garnish and Serving:
- 2 tablespoons chopped fresh parsley or chopped chives (for garnish)
- Mashed potatoes or creamy polenta, for serving
Time Needed
This recipe takes about 30 minutes for preparation and searing, then approximately 3 hours for slow braising in the oven. Allow about 15 minutes at the end to thicken the sauce and finish the dish, so plan for about 3 hours and 45 minutes total.
Step-by-Step Instructions:
1. Prepare and Sear the Beef:
Preheat your oven to 325°F (160°C). Season the beef chunks generously with salt and pepper. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the beef pieces in batches, turning them until all sides are nicely seared and golden. Remove the browned beef and set it aside.
2. Cook the Vegetables:
In the same pot, add the chopped onion, carrots, celery, and pearl onions. Cook for 5 to 7 minutes until they start to soften. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 more minutes to deepen its flavor.
3. Deglaze and Combine Ingredients:
Pour in the red wine, scraping the bottom of the pot to release all the browned bits. Let the wine simmer for 3 to 5 minutes to reduce slightly and concentrate in flavor. Then, return the beef to the pot. Add beef broth, fresh thyme, rosemary, and bay leaf. The liquid should almost cover the beef; add extra broth or water if needed.
4. Braise the Beef:
Bring the mixture to a gentle simmer on the stove. Cover the pot with a tight-fitting lid and place it in the preheated oven. Let it braise slowly for about 3 hours, or until the beef is tender and can be shredded easily with a fork.
5. Finish the Sauce and Serve:
Carefully remove the pot from the oven. Take out the herb sprigs and bay leaf. If you want a thicker sauce, remove the beef and vegetables to a serving dish and keep warm. Place the pot back on medium heat, then stir in the flour mixed with a little water to form a slurry. Cook and stir until the sauce thickens to your liking.
Serve the tender beef and vegetables with the rich sauce over creamy mashed potatoes or polenta. Sprinkle with fresh chopped parsley or chives for a fresh, vibrant finish. Enjoy!
Can I Use Frozen Beef for Red Wine Braised Beef?
Yes, you can use frozen beef, but make sure to thaw it completely in the refrigerator overnight before cooking. This ensures even cooking and a tender result.
Can I Make Red Wine Braised Beef Ahead of Time?
Absolutely! In fact, this dish tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the fridge for up to 3 days and gently reheat on the stove or in the oven.
How Do I Thicken the Sauce if It’s Too Thin?
Mix 1 tablespoon of all-purpose flour or cornstarch with a bit of cold water to make a slurry. Stir it into the hot sauce on the stovetop and cook until it thickens. Add gradually to avoid over-thickening.
What Are Good Side Dishes to Serve With Red Wine Braised Beef?
Creamy mashed potatoes or polenta are classic pairings that soak up the delicious sauce perfectly. Roasted vegetables or a simple green salad also make great sides to balance the rich flavors.
