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Meltingly Tender Red Wine Braised Beef

Meltingly Tender Red Wine Braised Beef

This Meltingly Tender Red Wine Braised Beef recipe creates a succulent dish that is cozy and comforting, ideal for fall and winter dinners.
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Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours
Course main dish
Cuisine American
Servings 6 servings
Calories 400 kcal

Equipment

  • Dutch oven
  • cutting board
  • Knife
  • Wooden spoon

Ingredients
  

Cooking Fat

  • 2–3 tablespoons olive oil

Beef

  • 3 pounds beef chuck roast trimmed of excess fat

Vegetables

  • 3 large carrots peeled as desired & diced into chunky 1-inch pieces
  • 2 stalks celery finely sliced
  • 1 large yellow onion peeled & diced into 1-inch pieces
  • 8 cloves garlic finely chopped or grated

Liquids & Sauces

  • 2 cups dry red wine see Recipe Notes
  • 2 cups beef stock
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard

Herbs & Spices

  • 2 bay leaves
  • 3–4 sprigs fresh rosemary
  • 10–12 sprigs fresh thyme

Optional

  • 2 tablespoons all-purpose flour for slurry with ½ cup beef stock

Instructions
 

Cooking Steps

  • Prepare the beef chuck roast: About 30 minutes – 1 hour before you’d like to begin cooking, pull the beef chuck roast from the refrigerator and allow it to come up to room temperature. Pat the roast dry with a paper towel and season with kosher salt and black pepper.
  • Brown the chuck roast: Heat olive oil in a large pot over medium-high heat. Add the chuck roast and brown for 4-5 minutes per side. Transfer to a plate.
  • Cook the aromatics: In the same pot, add the carrots, celery, onion, and garlic. Season with salt and pepper. Cook for 2-3 minutes until fragrant.
  • Deglaze and braise: Pour in the red wine and scrape any browned bits. Return the beef to the pot with beef stock, tomato paste, Worcestershire sauce, Dijon mustard, bay leaves, rosemary, and thyme. Bring to a boil, reduce to a simmer, cover, and cook for 3 – 3 ½ hours.
  • Finish the beef: Transfer the roast to a plate, discard spent herbs, thicken the braising liquid if desired using a flour slurry, and season to taste.
  • Serve: Shred the beef into pieces and serve over mashed potatoes with the braising sauce drizzled on top.

Notes

Use a medium-bodied Chianti or Merlot for braising. Cooked beef lasts up to 4 days in the fridge and 3 months in the freezer.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 40mgIron: 3mg
Keyword beef, braised, Comfort Food, Instant Pot, red wine, Slow Cooker
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