Tender red wine braised beef is easily made in a Dutch oven with chuck roast, onions, celery, carrots, and fresh herbs in tasty red wine sauce. Warm up on chilly nights with this delicious and hearty braised beef dish, made with red wine, for added richness and depth of flavor.
It’s the perfect comfort food to enjoy during the fall season, or anytime a little chill is in the air. I love to serve this with creamy mashed potatoes and butter swim biscuits.
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
- 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.
- 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.
- Stir in the wine, beef broth, and Worcestershire sauce. Scrape the bottom of the pot with a spoon to remove the delicious brown bits.
- 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.
- 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.
Serving Suggestions
A starch is a must with this recipe. We like garlic mashed potatoes, angel hair pasta, rice, or egg noodles.
To balance the heavy meal, try a simple garden salad or spring mix salad. Homemade rolls or bread, such as cheddar drop biscuits or beer bread, are always delicious.
Frequently Asked Questions
I love my Dutch Oven. It is one of my favorite cooking methods because you can sear, braise, and roast in the same pan. However, if you do not have one or want to invest in one, you can cook this recipe using a couple of pans. Simple sear in a heavy skillet and bake in a covered casserole dish.
Chuck roast works best with this recipe because the fat and cartilage in the meat help make it tender and give it plenty of flavor. Other choice cuts include beef brisket and short ribs.
Use a dry red wine, such as Pinot Noir or Cabernet Sauvignon. Make sure it is a quality wine that you would enjoy a glass of.
More Beef Recipes
Braised Beef
Ingredients
- 3 tablespoons canola or vegetable oil
- salt
- black pepper
- 3-4 lb chuck roast
- 1 medium onion diced
- 2 ribs celery chopped
- 3-4 large carrots peeled and cut in 1 inch chunks
- 3 cloves garlic minced
- 1 cup dry red wine good quality
- 2 cups low sodium beef broth or beef stock
- 2 tablespoons Worcestershire Sauce
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Pat the chuck roast dry and sprinkle with salt and black pepper. Heat 1 1/2 tablespoons oil over medium in a Dutch oven or large pot. Sear the chuck roast on both sides. Remove it to a plate or cutting board.
- Heat 1 1/2 tablespoons oil in Dutch Oven over medium heat. Add onions, celery, and carrots. Cook for 5-6 minutes or until the onions and celery are soft. Reduce the heat to low. Add the garlic, cooking for 1 minute; stirring constantly. Remove the vegetables to a plate;, scraping the pan well to get all the garlic out.
- Stir in the wine, beef broth, and Worcestershire sauce. Scrape the bottom of the pot with a spoon to remove the brown bits.
- Add the roast and fresh rosemary, thyme, and bay leaves to the pot. Cover and place in the oven at 325 degrees for 1 1/2-2 hours.
- Remove the pot from the oven and add the cooked vegetables to the pot. Cover and return the pot to the oven for 1 1/2-2 hours or until the roast is fork-tender.
- Shred the roast with two forks, removing the fat and cartilage as you go. Remove rosemary and thyme stems and bay leaves from the pan juices
- If desired, thicken the pan juices by placing the Dutch oven uncovered over a burner and simmer for 15-30 minutes to reduce. Or add 2 tablespoons cornstarch to 2 tablespoons of water and whisk to combine. Whisk the mixture into the pan juices and bring the mixture to a low boil. Cook until thickened. This will only take a couple of minutes.
Notes
- 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 a burner and simmer for 15-30 minutes to reduce. Or add 2 tablespoons cornstarch to 2 tablespoons of water and whisk to combine. Then simply whisk that into the liquid and simmer until thickened.
- Don’t forget to remove the stems from the rosemary and thyme sprigs, and the bay leaves. The rosemary and thyme leaves will cook in the pan juices. They are perfectly fine to eat and delicious.
Nutrition
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Deborah
I made this dish tonight for my husband and I….it was absolutely delicious 😋 and super super easy! I have made a number of your recipes and have never been disappointed 🤗
Beth Pierce
Thanks Deborah! So glad that you and your husband enjoyed it!
Roger
Your wonderful article got me started with braising Merci beaucoup!
Beth Pierce
Awesome! It is a delicious way of cooking! So many great recipes!
Toni
One of the most requested meal at my house! A family favorite!
Toni
This is always a hit at my house! Delicious!
Matt Taylor
This is so good! The beef is so flavorful and moist, not dry at all. Love it!
Stephanie
The meat was so moist and flavorful and absolutely incredible!
Jessica
So tender! I literally fell apart with a fork. Will make again.
Jenn
Holy COW this looks delicious! I’ve never tackled making braised beef before but I am so excited to try it now armed with this awesome recipe!
Suzy
The best kind of comfort food! Tender beef with great flavor! Love it!
Emily Liao
Made this recipe last night and it was so so delicious! My boyfriend was going back for seconds.
Krissy Allori
So good! The meat is tender, moist and delicious. It also makes great leftovers.
Kelly Anthony
I also love using my dutch oven and this recipe will be a great addition to my list of favorite comfort foods using my slow cooker.
Krissy Allori
Yum! This is so good. I love that it was easy and the meat was so juicy and tender.
Anna
We really enjoyed this beef! It’s flavorful and so tender. I will be making it again soon!
Lauren Kelly
We made this tonight with brown rice and it was incredible! LOVED IT!
Toni
I love this! So easy to make and so good!