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Tender Red Wine Braised Beef
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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.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course, Main Dish
Cuisine: American, European
Keyword: Braised Beef, Red WIne Braised Beef
Servings: 8
Calories: 344kcal

Equipment

Ingredients

  • 2 lbs Beef Chuck
  • 1 Onion Sliced
  • 1 lbs Carrots Chopped
  • 7 cups Beef Broth
  • 3 cups Red wine Dried
  • 1 tbsp Avocado oil or butter
  • 2 tbsp Lemon pepper spice or salt and black pepper
  • 3 springs of thyme
  • 6 cloves Garlic
  • 3 springs of rosemary
  • 1 tbsp Dijon mustard
  • Salt to taste

Instructions

  • 1. Sear the Beef: Pat the beef dry with paper towels and season generously with salt and black pepper or lemon pepper spice. In a large Dutch oven, heat olive oil over medium-high heat. Add the beef, searing it on all sides until golden brown. Work in batches if necessary, avoiding overcrowding the pan. Once browned, transfer the beef to a large plate and set aside.
    2. Sauté Aromatics: In the same pot, add the diced onions, carrots, and garlic. Cook over medium heat until softened, stirring occasionally. Add the tomato paste and cook for a few minutes, stirring, until the paste darkens slightly. This helps to intensify the flavor.
    3. Deglaze with Red Wine: Pour in the dry red wine, using a wooden spoon to scrape up the browned bits from the bottom of the pot. Let the wine simmer for 3–4 minutes to reduce slightly and concentrate its flavor.
    4. Add Braising Liquid: Return the beef to the pot. Add beef broth, fresh thyme, rosemary, and a spoonful of Dijon mustard. Stir everything together to combine. Bring the liquid to a gentle simmer over low heat.
    5. Slow Cook: Cover the Dutch oven with a lid and place it in a preheated oven at 300°F (150°C). Let the beef braise for about 2.5 to 4 hours, or until the meat is fork-tender. If using a slow cooker, cook on low for 6–8 hours after searing the beef and deglazing the pot.
    6. Finish the Sauce: Once the beef is done, remove it from the pot and set it aside. Remove the rosemary and thyme springs.

Nutrition

Calories: 344kcal | Carbohydrates: 10g | Protein: 25g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 937mg | Potassium: 818mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9490IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 3mg