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+ servings

Braised Beef (with Red Wine)

Red wine braised beef is the perfect meal to impress your friends and family. Rich in flavor and texture, the beef just falls apart after braising and simmering in the red wine all afternoon.
5 from 6 votes
Prep Time 25 minutes
Cook Time 4 hours
Course Dinner, Main Course
Cuisine American, French
Servings 4 people
Calories 963 kcal

Equipment

  • Dutch Oven

Ingredients
  

  • 4 lb chuck roast
  • salt and pepper for seasoning
  • 1 tablespoon olive oil
  • 4 cloves garlic smashed and peeled
  • 1 onion peeled and quartered
  • 2 carrots roughly chopped
  • 3 celery stalks roughly chopped
  • 2 C beef broth
  • C red wine
  • 5 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • ½ teaspoon salt
  • ¼ tsp pepper

Instructions
 

  • Preheat your oven to 300°F.
  • Season your roast liberally with salt and pepper.
  • Heat your Dutch oven over medium high heat. Add the oil.
  • Sear the roast until deep brown on all sides, about 2-4 minutes per side. Remove to a plate.
  • Add your garlic, onion, carrots and celery, and cook for 5-7 minutes.
  • Add the wine and broth, scraping any brown bits off the bottom of the pan.
  • Add the herbs and the bay leaves. Add salt and pepper. Return the roast to the pan, and nestle it into liquid, until the liquid comes about halfway up the roast.
  • Cover, and braise in the oven for 4 hours.
  • Carve, and serve with some of the braising liquid.

Video

Notes

While you're cooking the carrots, onions, garlic and celery, you may have to turn down the heat a bit. I've found that the brown bits on the bottom tend to burn, so watch it carefully. If this is happening, just add a few tablespoons of water. 

Nutrition

Serving: 0.25lbsCalories: 963kcalCarbohydrates: 9gProtein: 89gFat: 56gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gTrans Fat: 3gCholesterol: 313mgSodium: 1133mgPotassium: 1853mgFiber: 2gSugar: 3gVitamin A: 5235IUVitamin C: 7mgCalcium: 121mgIron: 11mg
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