Description
This hearty red wine braised beef recipe features tender, flavorful chunks of beef slowly cooked in a rich red wine sauce with aromatic vegetables and herbs. Perfectly paired with mashed potatoes, it offers a comforting and elegant meal ideal for special occasions or cozy weeknights.
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 preferred
- 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 garnish
- Mashed potatoes, for serving
Instructions
- Preheat oven: Set your oven to 350°F (175°C). Pat the beef dry with paper towels 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 on all sides until deeply golden, about 3-4 minutes per side. Transfer the browned beef to a plate.
- Sauté vegetables: Reduce heat to medium-low. Add the chopped onions, sliced leeks, and garlic to the same pot. Sauté until the vegetables are tender, approximately 5 minutes.
- Add liquids and return beef: Pour in the red wine and beef stock, bringing the mixture to a gentle simmer. Season lightly with salt and pepper. Nestle the browned beef back into the pot along with carrots, thyme sprigs, and bay leaves. Ensure the meat is just above the liquid line—it’s important that it isn’t fully submerged for proper braising.
- Braise in the oven: Cover the pot with a lid and place it in the preheated oven. Cook for 2.5 hours until the beef is tender and easily falls apart.
- Finish cooking: Remove the lid and continue to cook for an additional 30-45 minutes to deepen the flavors and ensure maximum tenderness.
- Rest the beef: Remove from the oven and let the beef rest, covered, in the juices for at least 45 minutes. Skim off any excess fat from the surface before serving. Rewarm gently on the stove if needed.
Notes
- For a richer flavor, use homemade beef stock.
- Make sure to brown the beef thoroughly to develop a deep flavor base.
- Ensure the beef is just above the liquid line during braising for optimal results.
- This dish tastes even better the next day after flavors meld.
- Serve with mashed potatoes or your preferred side for a complete meal.
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 125 mg
