Red Wine Braised Beef

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Ingredients for Red Wine Braised Beef

Here’s what you’ll need to make this delicious dish:

  • 3 lbs beef chuck roast (or short ribs): A cut of beef with marbling, perfect for braising.
  • 2 tablespoons olive oil: For browning the beef.
  • 1 onion, chopped: Adds depth and sweetness to the sauce.
  • 3 garlic cloves, minced: For a rich, savory flavor.
  • 2 carrots, peeled and chopped: Adds a subtle sweetness and texture.
  • 2 celery stalks, chopped: Balances the richness of the sauce.
  • 2 cups red wine: Use a dry red wine like Cabernet Sauvignon or Merlot.
  • 2 cups beef broth: Adds more flavor to the braising liquid.
  • 2 tablespoons tomato paste: For a hint of acidity and richness.
  • 1 bay leaf: A classic aromatic for braised dishes.
  • 2-3 sprigs fresh thyme: For an earthy, herbal flavor.
  • Salt and pepper: To season the beef.
  • 2 tablespoons flour: For thickening the sauce, if desired.

How to Make Red Wine Braised Beef

  1. Preheat your oven to 325°F (163°C).
  2. Season and brown the beef: Generously season your beef with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set it aside.
  3. Sauté the vegetables: In the same pot, add the chopped onions, carrots, and celery. Cook for about 5-7 minutes, until the vegetables soften and the onions are translucent. Add the minced garlic and cook for another minute.
  4. Deglaze with red wine: Pour the red wine into the pot, using a wooden spoon to scrape up any browned bits from the bottom (this is where a lot of flavor is). Let the wine simmer for about 5 minutes to reduce slightly.
  5. Add the beef and braising liquid: Stir in the tomato paste, then add the beef broth, bay leaf, and thyme. Return the seared beef to the pot, making sure it’s mostly submerged in the liquid.
  6. Braise in the oven: Cover the pot with a lid and transfer it to the preheated oven. Let the beef cook for 2.5 to 3 hours, or until it’s fork-tender.
  7. Thicken the sauce (optional): If you prefer a thicker sauce, remove the beef and vegetables from the pot once done. Simmer the braising liquid on the stovetop over medium heat, whisking in 2 tablespoons of flour until it thickens to your desired consistency.
  8. Serve: Slice or shred the braised beef and serve it with the sauce spooned over the top. This dish pairs wonderfully with mashed potatoes, polenta, or buttered egg noodles.

Kitchen Equipment You’ll Need

  • Dutch oven or large, oven-safe pot: Essential for braising, as it retains heat well and allows even cooking.
  • Wooden spoon: For stirring and deglazing the pot.
  • Tongs: To easily flip the beef while browning.
  • Chef’s knife: For chopping the vegetables.

Tips and Shortcuts

  • Use a slow cooker: If you don’t want to use your oven, you can make this dish in a slow cooker. After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours until the beef is tender.
  • Pick the right wine: Use a red wine that you would drink. Since the wine reduces and intensifies during the cooking process, the flavor will become more pronounced.
  • Rest the beef: Once you remove the beef from the oven, let it rest for 10 minutes before serving. This allows the juices to redistribute throughout the meat, making it even more tender.
  • Make ahead: Red wine braised beef actually tastes better the next day as the flavors have more time to meld. Reheat gently in the oven or on the stovetop before serving.

Recipe Swaps and Variations

  • Change the meat: While beef chuck roast or short ribs are perfect for braising, you can also use other cuts like brisket or even lamb for a different take on this dish.
  • Add mushrooms: For added umami, sauté some mushrooms along with the onions and carrots.
  • Make it gluten-free: Skip the flour at the end, or thicken the sauce with cornstarch instead.
  • Use different herbs: If you don’t have thyme on hand, rosemary or even a bouquet garni will work beautifully.

How to Store Leftovers

This Red Wine Braised Beef stores well in the refrigerator for up to 4 days. Keep it in an airtight container. When reheating, do so slowly on the stovetop or in the oven at a low temperature to preserve the tenderness of the beef. You can also freeze this dish for up to 3 months. Thaw in the refrigerator overnight before reheating.

Food Pairings

Red Wine Braised Beef pairs wonderfully with starchy sides like mashed potatoes, polenta, or buttered egg noodles. For vegetables, roasted Brussels sprouts, green beans, or sautéed spinach are excellent choices. You can also serve a side of crusty bread to soak up the flavorful sauce.

As for drinks, a robust red wine, like the one you cooked with, is the ideal pairing. A bold Cabernet Sauvignon, Merlot, or Syrah will complement the deep flavors of the braised beef beautifully.

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