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Hey y’all! If you’re craving comfort food that’s both elegant and homey, this Red Wine Braised Beef recipe is for you. Imagine fork-tender beef, rich with deep flavors from a luscious red wine sauce, vegetables, and aromatic herbs. It’s the ultimate dish for gatherings, special occasions, or simply a cozy night at home. Let’s get cooking!

Why You’ll Love This Red Wine Braised Beef

Unbelievably tender beef that melts in your mouth after slow braising.

Rich, complex flavors thanks to the combination of red wine, herbs, and vegetables.
Perfect make-ahead meal for dinner parties, holidays, or meal prep.
Versatile—serve it with mashed potatoes, pasta, or crusty bread.

One-pot recipe means less cleanup and more flavor development!

Ingredients for Red Wine Braised Beef

3 lbs beef chuck roast, cut into 2-inch cubes
2 tablespoons olive oil

2 teaspoons kosher salt
1 teaspoon black pepper
1 large yellow onion, chopped

3 carrots, peeled and cut into 1-inch pieces
3 celery stalks, cut into 1-inch pieces
4 garlic cloves, minced

2 tablespoons tomato paste
2 cups full-bodied dry red wine (like Cabernet Sauvignon or Merlot)
2 cups beef broth

2 bay leaves
3 sprigs fresh thyme
2 sprigs fresh rosemary

1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar

Directions: How to Make Red Wine Braised Beef

Step 1: Prep and Sear the Beef

Pat the beef cubes dry with paper towels. Season with salt and pepper.

Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat.
Working in batches, sear the beef for 2-3 minutes per side, until deep brown. Transfer to a plate.

Step 2: Saute Vegetables & Build Flavor

Lower the heat to medium. Add onion, carrots, and celery. Cook for 5-6 minutes until they start to soften and the onions are translucent.

Add garlic and tomato paste. Stir and cook for 1-2 minutes until fragrant and slightly caramelized.

Step 3: Deglaze and Braise

Pour in the red wine, scraping up any browned bits from the bottom. Bring to a simmer and let reduce by half, about 8-10 minutes.
Return beef and any juices to the pot. Add beef broth, bay leaves, thyme, rosemary, Worcestershire sauce, and balsamic vinegar. Stir well.

Bring to a gentle simmer, then cover.
Transfer to a preheated oven at 325°F (160°C) and braise for 2.5 to 3 hours, or until beef is fork-tender.

Step 4: Finish & Serve

Remove herbs and bay leaves. Skim off excess fat if desired.

Taste and adjust seasoning as needed.
Serve hot with your favorite sides!

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes

Notes: Tips for Red Wine Braised Beef Success

For best results, use a full-bodied dry red wine; avoid sweet wines. Learn more about cooking with wine.
Let the beef rest for 10 minutes before serving to help the juices redistribute.
If the sauce is too thin, simmer uncovered on the stovetop for 10-15 minutes to reduce and thicken.

Variations: Red Wine Braised Beef Twists

Slow Cooker Red Wine Braised Beef: Sear beef and veggies, then transfer everything to a slow cooker and cook on low for 8 hours.
Italian-Style Braised Beef: Add diced tomatoes, Italian herbs, and finish with fresh parsley.
Gluten-Free Version: Use gluten-free Worcestershire sauce and verify your broth is also gluten-free.

Required Equipment

Large Dutch oven or heavy oven-safe pot with lid
Chef’s knife and cutting board
Measuring cups and spoons

Wooden spoon or spatula
Tongs

Storage Instructions for Red Wine Braised Beef

Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat gently on the stovetop or in the microwave until warmed through.

Suggested Pairings & Serving Recommendations

Serve Red Wine Braised Beef over creamy mashed potatoes, polenta, or buttered egg noodles.

Add a side of crusty bread to mop up the delicious sauce.
Pair with roasted root vegetables or a fresh green salad for balance.
Enjoy with a glass of the same red wine used in the recipe for a perfect match!

Pro Tips for Perfect Red Wine Braised Beef

Choose well-marbled beef chuck for maximum tenderness and flavor (beef cut reference).
Browning the beef deeply is key to a rich, savory sauce—don’t rush this step.
Let the finished dish sit, covered, for 15 minutes before serving to allow flavors to meld (braising tips here).

Red Wine Braised Beef FAQ

Can I use a different cut of beef?: Yes! Chuck roast is ideal, but brisket or short ribs also work beautifully for braising.
What red wine should I use?: Choose a dry, full-bodied wine like Cabernet Sauvignon, Merlot, or Syrah for the best flavor depth.
Can I make Red Wine Braised Beef ahead of time?: Absolutely! The flavor gets even better the next day, making it a fantastic make-ahead meal.