Utterly Delicious & Tender Red Wine Braised Beef at Home

Experience the comforting aroma and melt-in-your-mouth texture of Utterly Delicious & Tender Red Wine Braised Beef, perfect for cozy evenings.

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Prep Time 30

Cook Time 3

Total Time 3 30

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef

3.5-4 lbs Beef Chuck Roast This main protein source provides rich flavor and tender texture.
1 tsp Kosher Salt Enhances flavor; adjust to taste.
1 tsp Freshly Ground Black Pepper Adjust seasoning based on your spice preference.

For the Aromatics

1 large Sweet Onion Serves as the aromatic base.
2 medium Leeks Adds a mild onion flavor.
4 cloves Garlic Infuses delicious flavor.

For the Vegetables

2 medium Carrots Brings sweetness and vibrant color.

For the Sauce

3 tbsp Neutral Oil (e.g., grapeseed oil) Necessary for browning the beef.
2 tbsp Tomato Paste Thickens the sauce.
1 cup Red Wine Provides acidity and flavor for the dish.
2 cups Beef Broth Adds moisture and richness.
2 tbsp Low-Sodium Soy Sauce or Worcestershire Sauce Elevates umami flavor.
1 tbsp Dijon Mustard Offers a hint of tanginess.

For Infusion

2 pcs Bay Leaves Infuses the broth with earthy flavors.
3 sprigs Fresh Thyme Contributes herbal notes.

Equipment

Dutch oven

Method

Step-by-Step Instructions

Allow the chuck roast to sit at room temperature for about 30 minutes before cooking.
Preheat your oven to 350°F (177°C). Season the beef with kosher salt and freshly ground black pepper.
In a Dutch oven, heat neutral oil over medium-high heat. Brown the beef on both sides, about 4 minutes per side.
Sauté chopped onion and leeks in the Dutch oven for 3-4 minutes. Add minced garlic and cook for another minute.
Deglaze the pan with red wine, scraping up browned bits and allowing to simmer for 2-3 minutes.
Add beef broth, soy sauce, mustard, bay leaves, thyme, and carrots to the pot. Stir to combine.
Nestle the browned beef back into the pot, cover, and transfer to the oven. Bake for 3 hours until fork-tender.
Remove the pot from the oven, skim excess fat, and shred the beef into bite-sized pieces.
Return shredded beef to the pot, stir well, and serve over mashed potatoes or polenta.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 500mgPotassium: 900mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 3mg

Notes

For best results, ensure to properly sear the beef and keep a tight-fitting lid during cooking.

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