The Most Tender Red Wine Braised Beef
When you’re craving a cozy, slow-cooked dinner that tastes restaurant-worthy without the high price tag, this Red Wine Braised Beef is the answer. Using affordable cuts like chuck roast or shoulder, this dish transforms humble ingredients into tender and flavorful beef simmered in a rich red wine sauce.
Servings: 6
Equipment
- Dutch oven or braiser
Ingredients
- 3 tbsp olive oil
- 3 lb chuck roast or short ribs (whichever one fits your budget)
- Salt & black pepper ¾–1 tsp of salt per lb of meat
- ⅓ cup flour
- 2 celery stalks chopped
- 3 carrots chopped
- ¼ cup brown sugar
- 1½ cups dry red wine
- 3 cups beef or chicken stock
- 3 –4 sprigs fresh thyme
- 2 garlic heads tops removed
- 1 onion quartered or cut into large chunks
Instructions
- Preheat the oven to 325F.
- If using chuck roast, then trim extra fat and cut the meat into short rub sized pieces, about 3″ long.
- Season all sides generously with salt, black pepper, and flour. Dust off any excess.
- In a large braiser or dutch oven over medium high heat, add the olive oil. Heat up for 1 minute.
- Add the seasoned beef pieces to sear 2-3 minutes untouched on both sides, until deep golden brown. Remove from the pan.
- Add the chopped carrots, and celery to saute 2-3 minutes.
- Stir in the brown sugar, then red wine.
- Place the beef pieces back into the pot, then add stock/bone broth, garlic heads, quartered onion, and fresh herbs.
- Cover with a lid and place on the middle oven rack to slow cook for 3 hours, or until fork-tender.
- Once it’s fork tender, remove from the oven, and let it rest covered for a little bit.
- Enjoy the red wine braised beef over mashed potatoes with the vegetables and a spoonful of the sauce. Garnish with fresh chives or parsley.
Notes
Crockpot option: you can also cook this dish in a slow cooker. I would recommend searing the meat first to get that extra flavor to pop, and then place everything in the slow cooker and cook on low for 6-8 hours, or until tender