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Red Wine Braised Beef - AI-generated editorial food image for Dishvera

Red Wine Braised Beef

Slow-braised beef in a rich red wine sauce is ideal for a make-ahead celebration dinner.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 528
Ingredients Method Notes

Ingredients
  

  • 3 lb 1.36 kg beef chuck roast, cut into large pieces
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 2 tbsp 30 ml neutral oil
  • 1 large onion about 200 g, diced
  • 3 carrots about 225 g, cut into chunks
  • 3 garlic cloves minced
  • 2 tbsp 30 g tomato paste
  • 2 cups 480 ml dry red wine
  • 3 cups 720 ml low-sodium beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf

Method
 

  1. 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.
  2. Cook onion and carrots for 6 minutes. Add garlic and tomato paste for 1 minute.
  3. Add wine and scrape up browned bits. Simmer for 5 minutes, then add broth, thyme, bay leaf, beef, and juices.
  4. Cover and braise for 2 1/2 to 3 hours, until fork-tender. Remove herbs and skim excess fat before serving.

Notes

Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.