Tender Red Wine Braised Beef

This tender red wine braised beef is rich, indulgent, and comforting. It pairs perfectly with creamy sides like celery root puree or mashed sweet potatoes. Ideal for special occasions or cozy dinners, this dish is slow-cooked to tender perfection with aromatic vegetables, herbs, and dry red wine for a hearty, flavorful meal.

Braised Beef In Red Wine Sauce

There’s something magical about slow-cooked beef bathed in a rich red wine sauce transforming into a dish bursting with deep, complex flavors. Whether you’re preparing for a special occasion or simply craving a comforting meal, red wine-braised beef is the ultimate dish for those looking to indulge in a hearty, soul-warming experience. It is one of those recipes like Beef Bourguignon or Bison Stew that you would want to make it over and over again!

This beef recipe is my family recipe we’ve made on special occasions and takes advantage of slow cooking methods to break down tough cuts of meat like short ribs or beef chuck roast. With a mix of aromatic vegetables, olive oil, and a braising liquid of red wine and beef broth, you’ll get tender, flavorful results that are truly unforgettable. As the beef simmers gently in the oven or slow cooker, it absorbs the richness of the wine, tomato paste, and bay leaves, creating a hearty and elegant dish.

Making red wine-braised beef is more than just preparing a meal—it’s about creating an experience that brings comfort, warmth, and satisfaction.

Why To Make Red Wine Braised Beef

1. Rich, Deep Flavors: Slow-cooked in a blend of red wine, beef broth, and aromatic vegetables, the flavors intensify over time, resulting in a dish with complex layers of taste. The acidity of the wine tenderizes the beef while adding fruity, savory notes that pair beautifully with the robust sauce.
2. Tender, Melt-in-Your-Mouth Beef: By choosing tougher cuts like beef chuck or short ribs, you allow the slow cooking process to break down the meat’s fibers, transforming it into something incredibly tender and fork-tender. This method rewards patience with an irresistibly soft texture.
3. Minimal Effort, Maximum Reward: While the cooking time is long, the hands-on effort is minimal. Once the meat is browned and the ingredients are combined, the oven or slow cooker does most of the work, making it a relatively easy dish with impressive results..
4. Great for Meal Prep and Leftovers: The dish tastes even better the next day, as the flavors have more time to meld. It’s perfect for meal prep, and leftovers can be repurposed into sandwiches or served over egg noodles for a quick, delicious meal.

Ingredients For Braised Beef (With Red Wine)

• Beef Chuck: This tough cut of meat is perfect for slow cooking. The long, gentle heat helps break down the connective tissues, making the beef tender and succulent. It also beautifully absorbs the rich flavors of the sauce.
• Onion: Onions add a subtle sweetness and depth to the braising liquid.
• Carrots: Carrots bring a natural sweetness and balance to the dish. They also add texture, becoming tender and flavorful as they simmer in the rich braising liquid.
• Beef Broth: The foundation of any good braise, beef broth deepens the flavor of the dish, adding a savory backbone that complements the wine and other ingredients.
• Dry Red Wine is key to creating a rich, complex sauce. The wine’s acidity helps tenderize the beef, while its deep, fruity flavors enhance the overall taste of the dish. Choose a dry red like Cabernet Sauvignon or Merlot for best results.
• Garlic: A few cloves of garlic add an aromatic punch, infusing the dish with its earthy, pungent flavor that mellows and sweetens as it cooks.
• Lemon Pepper Spice: This spice blend brings a zesty brightness to the dish, with a peppery kick and a touch of citrus. It adds a fresh layer of flavor that balances out the richness of the beef and wine.
• Thyme: Fresh or dried thyme adds an herbaceous note to the dish.
• Tomato Paste: Deepens the color and flavor of the sauce. It adds a hint of tang and sweetness that complements the richness of the braised beef.
• Dijon Mustard: A touch of Dijon mustard brings a slight sharpness and tang to the dish, cutting through the richness of the beef and adding complexity to the sauce.
• Lemon Peel: Adding a strip or two of lemon peel brightens the entire dish. The citrus aroma and subtle peel tartness elevate the flavors, adding a fresh, vibrant touch to the braise.

How To Make Braised Beef

To begin, you’ll want to choose the right cut of meat. Boneless short ribs or a beef brisket work wonders in this recipe. You’ll start by searing the meat in a large Dutch oven, browning it on all sides over medium-high heat. This essential step, often referred to as building flavor, allows the beef to develop those irresistible browned bits on the bottom of the pot, which will later infuse the sauce with depth. Using a wooden spoon, scrape the bottom of the pan to release the browned beef bits, ensuring every ounce of flavor is captured.

Once the beef is nicely browned, remove it to a large plate and drain any excess fat. This helps keep the sauce from becoming too oily. Next, sauté the aromatic vegetables in hot oil until golden brown, then add tomato paste to give the sauce a richer color and taste. Deglaze the pan with dry red wine, allowing it to simmer and reduce, which intensifies the flavor of the sauce. Pour in beef stock or broth, add bay leaves, and bring everything to a gentle simmer over medium heat.

Now it’s time for slow cooking. If you’re using an oven, transfer the beef and braising liquid to an oven-safe pot, cover it, and place it on the middle position of a preheated oven. Alternatively, you can use a slow cooker to cook the beef over low heat for several hours until it becomes fork-tender. This method ensures that the tough cuts of meat break down beautifully, resulting in a melt-in-your-mouth texture. For those in a hurry, an instant pot is another option to get similar results in less time.

FAQ

What is braising?

Braising is a cooking method that involves searing meat at a high temperature and then slowly cooking it in liquid (such as broth or wine) at a lower temperature. This technique allows tough cuts of meat to become tender and flavorful over time.

What type of beef is best for braising?

Tougher cuts like beef chuck, short ribs, or beef brisket are ideal for braising. These cuts have more connective tissue, which breaks down during slow cooking, resulting in melt-in-your-mouth tenderness.

Can I make this without alcohol?

Yes! You can substitute the red wine with more beef broth or a combination of broth and balsamic vinegar for acidity. While the flavors will differ slightly, the dish will still be delicious.

Do I need a Dutch oven to make this?

A Dutch oven is ideal because it distributes heat evenly and can go from stovetop to oven. However, you can also use a large, oven-safe pot or a slow cooker. If using a slow cooker, brown the meat on the stovetop first to build flavor.

How long does it take to braise the beef?

Depending on the cut of beef, braising typically takes 2.5 to 4 hours in a preheated oven at around 300°F (150°C). The meat is done when it’s fork-tender.

Can I make this recipe in an Instant Pot?

Yes! To save time, you can use an Instant Pot. Sear the beef in the pot using the sauté function, then pressure cook for about 45 minutes, followed by a natural release. The result will be tender and flavorful, though the slow-cooked version may have a deeper flavor.

How do I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. The flavors often improve the next day, making it a great option for meal prep. You can also freeze it for up to 3 months.

Can I reheat braised beef?

Yes! To prevent the beef from drying out, slow-heat it on the stovetop over low heat . You can also reheat it in the oven at 300°F (150°C), covered, until heated. For faster reheating, use a microwave, though the texture may differ slightly.

Why is my braised beef not tender?

If your braised beef isn’t tender, it likely needs more time to cook. Braising is a slow process that allows tough cuts of meat to break down. Keep cooking the meat until it becomes fork-tender.

What type of red wine should I use?

Choose a dry red wine that you enjoy drinking, such as Cabernet Sauvignon, Merlot, or Pinot Noir. The wine’s quality will affect the final flavor of the dish, so it’s best to use something you like.

What To Serve With Red Wine Braised Beef

Creamy Polenta

Polenta’s smooth, creamy texture makes it an excellent pairing with braised beef. The rich sauce from the beef can be spooned over the polenta, creating a comforting and hearty combination.

Mashed Potatoes

Classic mashed potatoes are a perfect vehicle for soaking up the beef’s rich red wine sauce. For extra flavor, try garlic mashed potatoes or even buttery mashed sweet potatoes.

Roasted Vegetables

For a lighter side, roasted vegetables like carrots, parsnips, or Brussels sprouts add a caramelized sweetness and a nice texture contrast to the tender beef. Season them with olive oil, salt, and pepper, then roast them to golden brown perfection.

Green Beans

Steamed or sautéed green beans add a fresh, crisp element to balance the braised beef’s richness. For extra flavor, toss them with garlic, olive oil, and lemon juice.

Risotto

A creamy Parmesan risotto pairs well with red wine-braised beef. Its luxurious, silky texture complements the tender beef. The risotto also wonderfully absorbs the sauce, making each bite rich and indulgent.

Sautéed Spinach

Lightly sautéed spinach with garlic and olive oil is a simple, nutritious side that helps cut through the richness of the braised beef. It adds a vibrant green element to your plate.

Mashed Sweet Potatoes are a perfect complement to red wine-braised beef. Their natural sweetness balances the richness of the beef, while their creamy texture works well with the bold, savory sauce.

Celery Root Puree (Celeriac Puree) is a creamy, elegant side dish that pairs beautifully with red wine-braised beef. Its subtle, earthy flavor and smooth texture offer a light contrast to the rich, hearty beef and its sauce.

What makes this dish special is its versatility—it’s perfect for dinner parties, yet comforting enough for a family meal. The best part? The flavors intensify the next day, making leftovers just as good, if not better, than the first time. Whether it’s your go-to recipe for a special occasion or a second-time favorite for a cozy night in, red wine-braised beef is a classic comfort food that will never disappoint.

For those who love experimenting, there are different ways to make this dish your own. Some prefer the rich flavor of flanken cut short ribs, while others enjoy using a pot roast or beef brisket. The cooking method you choose, whether slow cooking or using a heavy-bottomed pot, ensures that every bite is tender, flavorful, and satisfying.

So, the next time you’re looking to impress with a dinner party or just want to treat yourself to a meal full of complex flavors, remember that red wine-braised beef is the best way to go. With a little time and patience, you’ll create a dish that’s not only delicious but one that will keep your guests coming back for more.

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