Slow-braised beef in a rich red wine sauce is ideal for a make-ahead celebration dinner.
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Substitutions
Replace wine with additional beef broth plus 1 tbsp / 15 ml balsamic vinegar. Beef brisket can replace chuck.
Practical tip
Make this one day ahead; chilled fat lifts off easily and the flavor improves overnight.
Storage and reheating
Cool promptly and refrigerate for up to 4 days or freeze for up to 3 months. Reheat leftovers to 165°F (74°C).
Recipe card
Red Wine Braised Beef
Ingredients
Method
- Heat the oven to 325°F (165°C). Season beef with salt and pepper. Brown it in oil in batches in a Dutch oven, then transfer to a plate.
- Cook onion and carrots for 6 minutes. Add garlic and tomato paste for 1 minute.
- Add wine and scrape up browned bits. Simmer for 5 minutes, then add broth, thyme, bay leaf, beef, and juices.
- Cover and braise for 2 1/2 to 3 hours, until fork-tender. Remove herbs and skim excess fat before serving.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 528 kcal |
| Protein | 34.5 g |
| Fat | 34.2 g |
| Saturated fat | 12.7 g |
| Carbohydrate (including fiber) | 8.0 g |
| Fiber | 1.5 g |
| Sugar | 3.4 g |
| Sodium | 606 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Does the alcohol cook away completely?
Not necessarily. Use the broth-and-vinegar substitution when alcohol must be avoided.
How do I know it is done?
The beef should yield easily to a fork; toughness means it needs more covered cooking time.
More recipes to try: Beef and Barley Soup · Sesame Ground Beef Noodles.
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