Braised Beef in Red Wine Sauce
Succulent, tender, and packed with deep, savory flavors, this Braised Beef in Red Wine Sauce is the ultimate comfort dish for any special occasion or cozy dinner. Made with a well-marbled beef chuck roast, aromatic vegetables, and a robust red wine, this recipe combines long, slow braising with fresh herbs to create melt-in-your-mouth perfection. The beef is seared to golden-brown excellence before being simmered in a rich sauce that’s thickened to silky smoothness with a classic roux. Garnished with fresh parsley and ideal for pairing with creamy mashed potatoes or crusty bread, this dish is pure indulgence. With a prep time of just 20 minutes and an irresistible depth of flavor, this sophisticated yet approachable recipe is a must-try for anyone who loves hearty, homemade elegance.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 medium Carrots, peeled and sliced into large chunks
- 2 stalks Celery stalks, chopped
- 4 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 2 cups Dry red wine
- 2 cups Beef broth
- 2 Bay leaves
- 4 sprigs Fresh thyme sprigs
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper.
In a large Dutch oven or oven-safe heavy pot, heat the olive oil over medium-high heat. Sear the beef on all sides until deep golden brown, about 3-4 minutes per side. Remove the beef and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and tomato paste, and cook for another 1-2 minutes until the tomato paste turns a deep red color.
Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 3-4 minutes to reduce slightly.
Add the beef broth, bay leaves, thyme sprigs, and return the seared beef to the pot. The liquid should come about halfway up the sides of the beef.
Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the beef is fork-tender.
Remove the pot from the oven and transfer the beef to a cutting board to rest.
Strain the braising liquid into a bowl, discarding the cooked vegetables, bay leaves, and thyme sprigs.
In the same pot, melt the butter over medium heat and whisk in the flour to create a roux. Cook for 1-2 minutes, then slowly whisk in the strained braising liquid to thicken into a rich sauce.
Slice or shred the beef and return it to the pot, stirring to coat with the sauce.
Sprinkle with chopped parsley before serving. Enjoy with mashed potatoes, crusty bread, or roasted vegetables.
Nutrition Facts
Calories |
4492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.2 g | 418% | |
| Saturated Fat | 128.0 g | 640% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1083 mg | 361% | |
| Sodium | 7509 mg | 326% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 19.7 g | ||
| Protein | 257.4 g | 515% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 41.3 mg | 229% | |
| Potassium | 5672 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
