Easy Red Wine Braised Beef

I used to think braised beef was some fancy restaurant dish that was way too complicated for a regular Tuesday night. My mom never made it, and honestly, the word “braised” sounded intimidating. I figured it required chef skills I didn’t have.

Turns out I was completely wrong. Red wine braised beef is basically just throwing everything in a pot and letting time do the work. Sure, it takes a few hours, but most of that is hands-off cooking while you fold laundry or help with homework. The hardest part is opening the wine bottle—and let’s be honest, that’s never really a problem.

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What Kind of Beef Should I Use?

Chuck roast is absolutely perfect for this braised beef recipe because it has plenty of marbling and connective tissue that breaks down beautifully during the long, slow cooking process. You could also use other tough cuts like beef short ribs or bottom round roast, which will give you similar results. The key is choosing a cut that benefits from braising – avoid lean cuts like sirloin or tenderloin since they’ll dry out with this cooking method. When shopping, look for chuck roast that has good marbling throughout and don’t worry if it looks a bit tough – that’s exactly what you want for braising.

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Options for Substitutions

This braised beef recipe is pretty forgiving when it comes to swaps and substitutions:

• Beef chuck roast: Chuck roast is really the star here and shouldn’t be substituted – it has the perfect marbling and connective tissue that breaks down beautifully during braising. Other tough cuts like short ribs or beef brisket could work, but chuck gives you the best results.
• Red wine: If you don’t have red wine on hand, you can replace it with additional beef stock plus 2 tablespoons of balsamic vinegar and 1 tablespoon of tomato paste to mimic that rich, deep flavor.
• Leeks: No leeks? You can use an extra onion or substitute with 3-4 shallots. The flavor will be slightly different but still delicious.
• Fresh herbs: If you only have dried herbs, use about 1 teaspoon of dried thyme instead of fresh sprigs, and 1 dried bay leaf instead of 2 fresh ones. Add them at the same time as the fresh versions.
• Beef stock: Store-bought beef stock works fine if you don’t have homemade. In a pinch, you can use chicken stock, but the flavor won’t be quite as rich and beefy.
• Neutral oil: Any high-heat cooking oil works here – vegetable oil, canola oil, or even avocado oil will do the job for browning the meat.

Watch Out for These Mistakes While Cooking

The biggest mistake when braising beef is rushing the searing process – you need to get a deep, golden-brown crust on all sides of the meat before adding any liquid, which means resisting the urge to move the pieces around and letting them sit undisturbed for 3-4 minutes per side.

Another common error is using cheap cooking wine instead of something you’d actually drink, since the wine flavor concentrates during the long cooking process and becomes a major part of the final dish.

Don’t skip the step of browning your vegetables after searing the meat, as this adds another layer of flavor to your braising liquid, and make sure your oven temperature stays low and steady around 325°F to prevent the meat from becoming tough instead of tender.

Finally, resist the temptation to check on your braise too often – opening the oven door repeatedly lets heat escape and can add 30-45 minutes to your cooking time.

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What to Serve With Red Wine Braised Beef?

This rich, tender braised beef is absolutely perfect over a bed of creamy mashed potatoes, which soak up all that incredible wine sauce beautifully. You can also serve it alongside buttery egg noodles or polenta if you want to switch things up from the classic mashed potato pairing. A simple side of roasted vegetables like Brussels sprouts or green beans adds a nice fresh contrast to the hearty meat. Don’t forget some crusty bread or dinner rolls on the side – you’ll want something to mop up every bit of that amazing braising liquid!

Storage Instructions

Refrigerate: This braised beef actually gets better with time! Store it in the fridge in an airtight container for up to 4 days. The flavors really meld together overnight, making it taste even richer the next day. I love making this on Sunday and enjoying it throughout the week.

Freeze: Red wine braised beef freezes like a dream for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. I like to freeze individual portions so I can thaw just what I need for dinner without having to defrost the whole batch.

Reheat: Gently warm the beef on the stovetop over medium-low heat, stirring occasionally until heated through. You can also reheat it in a 325°F oven covered with foil for about 20-30 minutes. If the sauce seems too thick after reheating, just add a splash of beef stock or water to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3700
• Protein: 260-290 g
• Fat: 200-230 g
• Carbohydrates: 65-80 g

Ingredients

For the braise:

• 4 lb chuck roast, cut into large 3 to 4 inch chunks
• 2 tbsp neutral-flavored oil
• 1 yellow onion, chopped
• 2 large leeks (white and light green parts only), rinsed and sliced
• 4 garlic cloves, thinly sliced
• 3 large carrots, peeled and chopped
• 2 cups dry red wine (such as merlot or cabernet sauvignon)
• 2 cups beef broth (homemade if possible)
• 4 to 5 sprigs fresh thyme
• 2 fresh bay leaves
• Kosher salt, to taste
• Fresh ground black pepper, to taste

For serving:

• Minced chives, optional
• Mashed potatoes

Step 1: Preheat Oven and Prepare Beef

• 4 lb chuck roast, cut into large 3 to 4 inch chunks
• kosher salt, to taste
• fresh ground black pepper, to taste

Preheat your oven to 350°F (175°C).

Using paper towels, pat the chuck roast pieces very dry to help them brown better.

Generously season the beef all over with kosher salt and freshly ground black pepper.

Step 2: Brown the Beef

• 2 tbsp neutral-flavored oil
• seasoned beef from Step 1

Heat neutral-flavored oil in a large braiser or Dutch oven over medium-high heat until shimmering.

Add the seasoned beef chunks and sear them on all sides until a deep golden brown crust forms, about 3 to 4 minutes per side.

Work in batches if needed to avoid crowding the pan.

Transfer the browned beef to a plate and set aside.

Step 3: Sauté Aromatics

• 1 yellow onion, chopped
• 2 large leeks (white and light green parts only), rinsed and sliced
• 4 garlic cloves, thinly sliced

Reduce the heat to medium-low.

Add the chopped onion, sliced leeks, and thinly sliced garlic to the same pan.

Sauté, stirring occasionally, until the onions and leeks are just tender, which should take about 5 minutes.

The browned bits on the bottom of the pan will add wonderful flavor.

Step 4: Deglaze and Assemble for Braising

• 2 cups dry red wine (such as merlot or cabernet sauvignon)
• 2 cups beef broth (homemade if possible)
• browned beef from Step 2
• 3 large carrots, peeled and chopped
• 4 to 5 sprigs fresh thyme
• 2 fresh bay leaves
• kosher salt, to taste
• fresh ground black pepper, to taste

Pour in the dry red wine and beef broth, scraping the bottom to deglaze any flavorful bits.

Season the liquid lightly with salt and pepper.

Bring the mixture up to a simmer.

Return the browned beef (from Step 2) to the pot, then nestle the carrots, thyme sprigs, and bay leaves around the meat.

The beef should sit just above the liquid level for the perfect braise.

Cover the pan and transfer it to the preheated oven.

Step 5: Braise the Beef

Bake the covered braise in the preheated oven for 2 1/2 hours.

Then, remove the lid and continue cooking for an additional 30 to 45 minutes, until the beef is extremely tender and can be easily shredded with a fork.

I occasionally check at this point and add a splash of broth if it looks too dry.

Step 6: Finish and Serve

• mashed potatoes
• minced chives, optional

Remove the braiser or Dutch oven from the oven.

Skim off and discard the layer of fat on top of the braising liquid.

Cover the meat and let it rest in the juices for at least 45 minutes; this helps the flavors meld and the meat keep moist.

When ready to serve, gently rewarm the beef on the stove if needed.

Serve over mashed potatoes and, for a fresh finish, garnish with minced chives if desired.

Easy Red Wine Braised Beef

Delicious Easy Red Wine Braised Beef recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 58 minutes mins

Cook Time 1 hour hr 57 minutes mins

Total Time 2 hours hrs 55 minutes mins

Servings 4

Calories 3550 kcal

Ingredients

  

For the braise:

• 4 lb chuck roast, cut into large 3 to 4 inch chunks
• 2 tbsp neutral-flavored oil
• 1 yellow onion, chopped
• 2 large leeks (white and light green parts only), rinsed and sliced
• 4 garlic cloves, thinly sliced
• 3 large carrots, peeled and chopped
• 2 cups dry red wine (such as merlot or cabernet sauvignon)
• 2 cups beef broth (homemade if possible)
• 4 to 5 sprigs fresh thyme
• 2 fresh bay leaves
• kosher salt, to taste
• fresh ground black pepper, to taste

For serving:

• minced chives, optional
• mashed potatoes

Instructions

 

• Preheat your oven to 350°F (175°C). Using paper towels, pat the chuck roast pieces very dry to help them brown better. Generously season the beef all over with kosher salt and freshly ground black pepper.
• Heat neutral-flavored oil in a large braiser or Dutch oven over medium-high heat until shimmering. Add the seasoned beef chunks and sear them on all sides until a deep golden brown crust forms, about 3 to 4 minutes per side. Work in batches if needed to avoid crowding the pan. Transfer the browned beef to a plate and set aside.
• Reduce the heat to medium-low. Add the chopped onion, sliced leeks, and thinly sliced garlic to the same pan. Sauté, stirring occasionally, until the onions and leeks are just tender, which should take about 5 minutes. The browned bits on the bottom of the pan will add wonderful flavor.
• Pour in the dry red wine and beef broth, scraping the bottom to deglaze any flavorful bits. Season the liquid lightly with salt and pepper. Bring the mixture up to a simmer. Return the browned beef (from Step 2) to the pot, then nestle the carrots, thyme sprigs, and bay leaves around the meat. The beef should sit just above the liquid level for the perfect braise. Cover the pan and transfer it to the preheated oven.
• Bake the covered braise in the preheated oven for 2 1/2 hours. Then, remove the lid and continue cooking for an additional 30 to 45 minutes, until the beef is extremely tender and can be easily shredded with a fork. I occasionally check at this point and add a splash of broth if it looks too dry.
• Remove the braiser or Dutch oven from the oven. Skim off and discard the layer of fat on top of the braising liquid. Cover the meat and let it rest in the juices for at least 45 minutes; this helps the flavors meld and the meat keep moist. When ready to serve, gently rewarm the beef on the stove if needed. Serve over mashed potatoes and, for a fresh finish, garnish with minced chives if desired.