Red Wine Braised Beef

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180 minTotal time
MediumDifficulty
500kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Beef chuck roast Beef brisket, cut into a similarly sized piece
  • Beef broth Chicken broth
  • Fresh parsley Fresh thyme leaves

Nutrition per serving

Estimated values for 1 serving, 500 kcal

Protein35 g
Carbohydrates18 g
Fat31 g

Fiber 4 g · Sugar 8 g · Sodium 700 mg

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Tender beef braised in a rich red wine sauce, perfect for a hearty main dish.

Main Dish

Steps

  1. Preheat the oven to 325°F (163°C).
  2. Season the beef with salt and pepper.
  3. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
  4. Brown the beef on all sides until a deep golden crust forms.
  5. Remove the beef from the pot and set aside.
  6. In the same pot, add the sliced onion and minced garlic. Sauté until fragrant.
  7. Add diced carrots and celery to the pot, sauté for another 3-4 minutes.
  8. Stir in tomato paste and cook for 1 minute.
  9. Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
  10. Return the beef to the pot and bring the liquid to a simmer.
  11. Cover the pot and transfer it to the preheated oven.
  12. Let the beef braise in the oven for about 2-3 hours, until it becomes tender and easily shreds.
  13. Once cooked, remove the pot from the oven and let the beef rest for a few minutes.
  14. Shred the beef using two forks.
  15. Serve the red wine braised beef with the sauce, garnished with fresh parsley.

Tips for Red Wine Braised Beef

  • The sauce should look glossy and cling lightly to the beef; if it seems thin, let it reduce uncovered on the stovetop.
  • Avoid crowding the pot while browning; a good sear builds deeper flavor, while steaming can leave the beef pale.
  • For easier shredding, the beef should pull apart with little resistance; if it feels firm, it likely needs more braising time.

Drink pairing

A medium-bodied red like a Rioja
Its savory fruit and balanced structure complement the tender beef and rich wine sauce without overwhelming them.

0% option: Sparkling water with a splash of tart cherry juice

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot, adding a splash of broth if the sauce has thickened.

Frequently asked questions

Can I make this ahead?
Yes. Make it a day ahead and refrigerate the beef in its sauce; the flavors meld as it rests. Reheat until steaming hot.

How can I tell when the beef is tender enough?
It is ready when a fork slides in easily and the meat separates with little effort. If it resists, continue braising and check again.

What should I serve with red wine braised beef?
Serve it with mashed potatoes, polenta, or crusty bread to catch the sauce, plus a simple green vegetable.
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