Wine Braised Beef
Transform your next dinner into a masterpiece with this indulgent Wine Braised Beef recipe, perfect for hearty family meals or elegant gatherings. Tender beef chuck roast is seared to lock in flavor, then slow-braised in a luxurious blend of dry red wine, beef broth, and a medley of aromatic herbs like thyme, rosemary, and bay leaves. Complemented by caramelized onions, earthy mushrooms, and sweet carrots, this dish offers layers of savory richness and complexity. The melt-in-your-mouth beef is finished with a vibrant parsley garnish and served alongside its velvety sauce for a truly comforting yet sophisticated experience. Whether you're cooking for the holidays or treating yourself to a gourmet meal, this recipe is a must-try for fans of braised beef recipes, slow-cooked dinners, and wine-infused cuisine.
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Recipe Information
Ingredients
- 4 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and chopped
- 2 large celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (like Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 8 ounces mushrooms, sliced
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels. Season all sides generously with salt and pepper, then dust with all-purpose flour, shaking off the excess.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned (about 3-4 minutes per side). Remove the beef and set it aside on a plate.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened and beginning to caramelize. Add the minced garlic and cook for an additional minute.
Stir in the tomato paste and cook for 2 minutes, allowing it to darken and coat the vegetables.
Pour the red wine into the pot, scraping the bottom with a wooden spoon to deglaze and incorporate any browned bits. Simmer for 3-4 minutes to reduce the wine slightly.
Add the beef broth, bay leaves, thyme, and rosemary to the pot. Stir to combine.
Return the seared beef to the pot, along with any juices that have collected on the plate. The liquid should come about halfway up the sides of the beef. If necessary, add more broth or water.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise the beef for 2 1/2 hours, checking every hour to ensure there is enough liquid. Add more broth if needed.
After 2 1/2 hours, add the sliced mushrooms to the pot and stir gently. Continue to braise for an additional 30 minutes, or until the beef is fork-tender.
Remove the pot from the oven and carefully transfer the beef to a cutting board. Let it rest for 10 minutes before slicing or shredding.
Skim off any excess fat from the surface of the sauce in the pot. Discard the bay leaves, thyme, and rosemary sprigs.
Serve the sliced beef with the vegetables and rich sauce spooned over the top. Garnish with freshly chopped parsley.
Nutrition Facts
Calories |
5668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 407.7 g | 523% | |
| Saturated Fat | 152.5 g | 762% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 7828 mg | 340% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 26.6 g | ||
| Protein | 348.3 g | 697% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 439 mg | 34% | |
| Iron | 55.4 mg | 308% | |
| Potassium | 7854 mg | 167% | |
*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.
