Red Wine Braised Beef

This slow cooked beef in red wine recipe delivers melt-in-your-mouth tender meat that’s simmered in a rich savory broth. It’s the warming meal you need on a cool night and a crowd pleasing idea for a family gathering.

Wine braised beef is one of my favorite meals. Not only does the kitchen smell amazing while the beef gently and tenderly roasts but you end up with a rich flavorful meal that never ceases to satisfy.

Braising is Better

Braising beef is an excellent cooking method and ideal for turning inexpensive, tough cuts of beef into tender, flavorful pieces, while also offering convenience and versatility of hands off cooking and the food cooks in one pot.

Though braising sounds like a lot of work, it is actually quite simple. Once you sear the meat it’s just a matter to sautéing the vegetables and herbs and then adding the braising liquid the beef will cook in.

Here’s what you can expect from braising beef:

• Tender Beef – braising beef slowly helps break down the tough fibers, resulting in meat that’s fall-apart tender.
• Enhanced Flavor – browning the beef, building a flavorful base then simmering in a flavorful braising liquid allows the meat to soak up the seasonings and aromatics.
• Locks in Moisture – beef braised in liquid keep it from drying out and ensuring a juice and succulent roast.
• Convenience and Versatility – everything cooks in one pot which simplify cooking and cleaning up. You can also adapt the recipe to work with a variety of cuisines from the classic beef stew, to this Brazilian version of carne de panela or Irish-style stew.

Best cuts of beef for braising

Beef cuts like chuck, brisket, or short ribs are full of connective tissue and collagen, which can make them chewy. Braising these beef cuts slowly results in meat that’s melt-in-your-mouth tender.

Always better with wine

Red wine’s bold flavors complement the richness of beef, and the tannins help tenderize the meat during the slow cooking process.

Some of my favorite picks for a delicious red wine sauce are Cabernet Sauvignon, Merlot and Pinot Noir.

Gathering the ingredients

• Chuck beef: I love using chuck beef to make braised beef.
• Red wine: Red wine adds a deep savory flavor and creates a nice wine sauce the beef simmers in.
• Beef broth: Beef broth also creates the braising liquid. You can also use beef stock if you happen to have some on hand.
• Onion: A whole onion, diced, adds more flavor.
• Carrots: Carrots add some color, flavor, and texture. Make sure to cut them into small cubes.
• Tomato paste: Tomato paste helps thicken up the braising liquid.
• Thyme: You can use dried or fresh, whatever you have on hand.
• Bay leaves: I threw in a few bay leaves for even more depth of flavor.
• Olive oil: I used olive oil to brown the beef chuck but any type of oil will work.

How to Braise Beef

• Preheat the oven to 350F degrees. You can always cook at 325F degrees but I don’t recommend going any higher.
• Season the beef generously with salt and pepper on all sides as this is the only time you will season the dish. Of course you can adjust the seasoning later, if needed. set aside and let it come to room temperature.
• Brown the beef in hot oil on all sides in a large Dutch oven and then transfer to a plate.

• Add onion and carrots and sauté until they soften and then stir in the tomato paste. Don’t skip the tomato paste as it helps thicken the sauce and adds depth of flavor. If you don’t have any on hand, use 1/3 cup of tomato sauce.

• Add the wine and beef broth, reduce the heat, and simmer for a few minutes, stir well.

• Transfer the beef to the pot, add bay leaves and thyme. Cover and cook in the oven for 2 1/2 to 3 hours, or until the braised beef is tender.

Make this Braised Beef in a Slow Cooker or Crockpot

Alternatively from cooking braised chuck roast in the oven, you can also cook in the slow cooker or crockpot. You braise the beef in wine on high heat for 5-6 hours or on low heat for 8 hours. See all the details in the recipe card.

Storing, Freezing and Reheating Information

Storage: Leftovers of this slow cooked beef in red wine will keep in the fridge in an airtight container for 3-4 days. The less you open the container the longer will keep fresh so I like to divide the leftover into meal prep containers, this way I only re-heat what I need.

Freezing: Uneaten braised chuck roast can be frozen for up to 3 months. Thaw in the fridge overnight.

Reheating: Reheat over the stove in sauce pan, add a couple tablespoons of liquid if needed. Reheat on stove top over double boiler or in the microwave.

Serving Suggestions

This beef slow cooked in red wine goes well with loads of dishes, here are a few of my favorites:

This Best Cauliflower Mashed Potato is a great low carb option for mashed potatoes but you can also serve this beef in red wine with regular mashed potatoes, polenta, or Yuca.

Or, to soak up all the flavors of the savory red wine sauce use this Instant Pot No Knead Bread or these French Bread Dinner Rolls.

I like to start my meal with a salad and I think this Brussel Sprout Kale Green Salad or this Roasted Garlic Vegetable Salad are good options.

Feel free to browse through all vegetables and side dishes for loads of ideas!

More Braised Beef

• Classic Braised Beef Shank Osso Bucco
• Balsamic Braised Beef Short Ribs
• Slow Cooker Bourbon Short Ribs
• Hearty Dutch Oven Beef Stew