Red Wine Braised Beef

Tender Melt in Your Mouth Beef

Find out the secret to making tender, succulent braised beef that melts in your mouth. This delicious recipe and cooking technique will leave your guests begging for seconds.

I love a good, slow-cooked weekend meal that reminds me of my grandma and my slower-paced childhood. This mouthwatering dish is relatively easy to prepare, so even the novice cook can master it.

What is Braising?

The act of braising meat is a two-step process. First, the meat is seared and browned in hot oil in a large Dutch oven or skillet. Then, a liquid like wine or broth and, if desired, spices and vegetables are added. The dish is covered and placed in the oven to cook low and slow. After a few hours, you will have deliciously tender meat and flavorful drippings that you can either reduce or thicken with a bit of cornstarch into a gravy.

Ingredients You’ll Need

• Oil: vegetable or canola
• Vegetables: onion, celery, carrots, garlic
• Beef chuck roast: or short ribs or brisket
• Seasonings: kosher salt, freshly ground black pepper, and bay leaves
• Red wine: a dry wine like Pinot noir or Cabernet Sauvignon
• Beef broth: low sodium or beef stock
• Worcestershire sauce
• Fresh herbs: like rosemary, thyme, and parsley

How To Make Braised Beef

1. Pat the roast dry and sprinkle with salt and black pepper. In a large pot, sear the chuck roast in hot oil. Remove it to a plate or cutting board.
2. Add the onions, celery, and carrots and cook over medium heat until the onions and celery are soft. Reduce the heat and add the garlic, cooking for a minute. Use a slotted spoon to remove the vegetables to a plate and cover.
3. Stir in the wine, beef broth, and Worcestershire sauce. Scrape the bottom of the pot with a spoon to remove the delicious brown bits.
4. Add the roast and fresh rosemary, thyme, and bay leaves to the pot. Cover and place in the oven for about 1 1/2-2 hours.
5. Remove the pot from the oven and add the cooked vegetables. Cover and return the pot to the oven for 1 1/2-2 hours or until the roast is fork-tender.

Preparation Tips

• Use good quality dry red wine. A good rule of thumb is if you won’t drink it, don’t cook with it.
• Chuck roast always requires a little trimming work after cooking. A sharp knife removes cartilage and large portions of fat.
• If desired, thicken the pan juices by placing the Dutch oven uncovered over low heat and simmering for 15-30 minutes to reduce. Or add 2 tablespoons cornstarch to 2 tablespoons of water and whisk to combine. Then, whisk that mixture into the pan juices and bring it to a low boil. Cook until thickened.
• Remember to remove the stems from the rosemary and thyme sprigs as well as the bay leaves. The rosemary and thyme leaves will cook in the pan juices. They are perfectly fine to eat and delicious.

Frequently Asked Questions