Red Wine Braised Beef | Garden in the Kitchen

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.

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 veggies and garlic and then adding the braising liquid the beef will cook in.

If you want to prepare this in the oven, the crockpot, or even the instant pot, I’ve included the instructions in the recipe card. Choose whichever way is easiest for you.

Gather 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.

Alternative Methods of Braising Chuck Roast

Alternatively from cooking braised chuck roast in the oven, you can also cook in the slow cooker or instant pot. All the instructions have been provided in the recipe card below.

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!

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