Description

A hearty and flavorful Red Wine Braised Beef recipe featuring tender chunks of beef slow-cooked in rich red wine with aromatic vegetables and herbs, perfect for a comforting dinner that impresses.

Ingredients

Units Scale

Meat and Vegetables

4 lbs beef chuck roast, cut into large (3-4") pieces
1 yellow onion, chopped
2 large leeks, white and light green parts only, rinsed and sliced
4 garlic cloves, peeled and thinly sliced
3 large carrots, peeled and chopped

Liquids and Seasonings

2 cups red wine, like merlot or cabernet sauvignon
2 cups beef stock, homemade is preferrable
4-5 Fresh thyme sprigs
2 fresh bay leaves
Kosher salt, to taste
Freshly ground black pepper, to taste

For Serving

Fresh minced chives, for serving
Mashed potatoes, for serving

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Instructions

Preheat Oven: Preheat your oven to 350°F. Pat the beef dry with a paper towel and season generously with salt and pepper on all sides.
Brown the Beef: In a large braiser or Dutch oven, heat the oil over medium-high heat until shimmering. Add the beef pieces and brown them on all sides, approximately 3-4 minutes per side, until deeply golden. Transfer the browned beef to a plate and set aside.
Sauté Vegetables: Reduce heat to medium-low. In the same pot, add the chopped onion, sliced leeks, and sliced garlic. Sauté until the vegetables are just tender, about 5 minutes.
Add Liquids and Return Beef: Pour in the red wine and beef stock, bringing the mixture to a simmer. Lightly season with salt and pepper. Return the browned beef to the pot, nestling it among the vegetables. Add the thyme sprigs and bay leaves. The meat should sit above the liquid line for proper braising.
Braise in Oven: Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 hours, then remove the lid and cook for an additional 30-45 minutes, until the beef is fork-tender.
Rest and Serve: Remove the pot from the oven, skim off any fat from the surface, and discard. Cover and let the beef rest in the juices for at least 45 minutes. Reheat gently on the stove before serving. Garnish with minced chives and serve over mashed potatoes.

Notes

Use high-quality red wine, as it influences the flavor significantly.
For a richer sauce, strain the cooking liquid after braising and reduce it over medium heat until slightly thickened.
This dish is excellent made a day ahead, allowing flavors to meld.
Ensure the beef is sliced or shredded before serving for easier eating and better presentation.

Nutrition

Serving Size: 1 cup
Calories: 550
Sugar: 6g
Sodium: 650mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 45g
Cholesterol: 130mg