Red Wine Braised Beef

5 from 4 votes

This red wine braised beef cooks in the oven for over 3 hours until fall-apart tender and extra juicy. The braising liquid is packed with so much flavor, and it's served with carrots and mushrooms.

Prep Time30

Cook Time3 30

Total Time4

Course: Main Course

Cuisine: American

Servings: people

Calories: 818kcal

Author: Tania

Equipment

6-quart Dutch oven

Ingredients

3 pounds boneless beef chuck roast
2 teaspoons Kosher salt plus more as needed
1 teaspoon ground black pepper
Olive oil
1 large yellow onion, peeled cut into chunks
2 stalks celery, cut into thick slices
6 cloves fresh garlic, minced
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
2 tablespoons tomato paste
2 cups red wine cabernet sauvignon or pinot noir
2 cups beef broth plus more as needed
1 tablespoon Worcestershire sauce
3 medium carrots peeled and cut into thick slices
8 ounces cremini mushrooms halved
6 sprigs fresh thyme and rosemary
Chopped Italian parsley for garnish

Instructions

Preheat oven to 300°F.
Season beef: Trim excess fat from the chuck roast. Season generously with 2 teaspoons Kosher salt and 1 teaspoon ground black pepper.
Sear beef: Heat a few generous drizzles of olive oil in a large Dutch oven over medium-high heat. Once hot, sear the chuck roast on both sides undisturbed until a beautiful golden brown crust forms. Remove from the pot. Don’t wipe the pot clean. Tip: Searing undisturbed gives you a better, deeper golden crust.
Saute aromatics: Over medium heat, add a few more drizzles of oil and sauté the onions and celery until softened, about 5 to 6 minutes. Then, add the minced garlic and the minced thyme and rosemary. Sauté for another 1 to 2 minutes until fragrant.
Start the braising base: Next, add tomato paste and stir to coat. Add the 2 cups of red wine, bring to a simmer for just 1 or 2 minutes. The wine doesn't need to reduce.
Add liquids and return beef: Pour in the beef broth and Worcestershire sauce. Season with salt and pepper to taste. Bring to a simmer. Then, return the seared beef nesting it under the liquid (It should cover about 3/4 of the way through. If not, top it off with more broth). Add the sprigs of thyme and rosemary around it, gently pressing to submerge.
Braise: Cover and braise in the oven for 2.5 hours or until it's tender. Tip: Try not to open the oven or lid while it’s cooking, as this can let the heat escape, which interrupts the braising process.
Add carrots and mushrooms: Next, uncover and add the carrots and mushrooms, partially pushing them down under the liquid. Cover and return to the oven for another 30-45 minutes, until the vegetables are softened and the meat is fall-apart tender.
Serve: If needed skim off any excess fat from the surface. Shred the beef and serve with your favorite sides.
Optional: If you'd like to thicken the braising liquid, remove the beef and vegetable from the pot, then stir in a cornstarch slurry (about 1 tablespoon or less dissolved with a little bit of water). Simmer over the stovetop for just 1-2 minutes until thickened.

Video

Notes

A 6-quart Dutch oven with a lid fits a 3-pound chuck roast. If your chuck roast is larger, a 7-8 quart would be ideal.
The key to a super flavorful beef is to let it sear undisturbed on each side until a beautiful golden brown crust forms. This process unlocks tons of flavor (brown bits) for the braising liquid.
If you can't find fresh herbs, you can use minced dried herbs (about 1/3 of the amount of fresh herbs).
Red wine recommendations: Pinot Noir is always my go-to for braising. It's rich but not overpowering.
If you prefer not to use wine, substitute with more beef broth plus a splash of balsamic vinegar or extra Worcestershire to taste for similar acidity.

Substitutions and variations:

Fresh herbs: Dried herbs, about 1/3 of the amount of fresh.
Carrots: I use these whole small gourmet carrots, but you can use regular carrots cut into chunks.
Cremini mushrooms: white mushrooms, portobellos, etc.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition