Braised Beef in Red Wine Sauce

Succulent, tender, and packed with deep, savory flavors, this Braised Beef in Red Wine Sauce is the ultimate comfort dish for any special occasion or cozy dinner. Made with a well-marbled beef chuck roast, aromatic vegetables, and a robust red wine, this recipe combines long, slow braising with fresh herbs to create melt-in-your-mouth perfection. The beef is seared to golden-brown excellence before being simmered in a rich sauce that’s thickened to silky smoothness with a classic roux. Garnished with fresh parsley and ideal for pairing with creamy mashed potatoes or crusty bread, this dish is pure indulgence. With a prep time of just 20 minutes and an irresistible depth of flavor, this sophisticated yet approachable recipe is a must-try for anyone who loves hearty, homemade elegance.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 3 pounds Beef chuck roast
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 3 medium Carrots, peeled and sliced into large chunks
• 2 stalks Celery stalks, chopped
• 4 cloves Garlic cloves, minced
• 2 tablespoons Tomato paste
• 2 cups Dry red wine
• 2 cups Beef broth
• 2 Bay leaves
• 4 sprigs Fresh thyme sprigs
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 2 tablespoons Chopped parsley (for garnish)

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper.

Step 3

In a large Dutch oven or oven-safe heavy pot, heat the olive oil over medium-high heat. Sear the beef on all sides until deep golden brown, about 3-4 minutes per side. Remove the beef and set aside.

Step 4

In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 5

Stir in the minced garlic and tomato paste, and cook for another 1-2 minutes until the tomato paste turns a deep red color.

Step 6

Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 3-4 minutes to reduce slightly.

Step 7

Add the beef broth, bay leaves, thyme sprigs, and return the seared beef to the pot. The liquid should come about halfway up the sides of the beef.

Step 8

Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the beef is fork-tender.

Step 9

Remove the pot from the oven and transfer the beef to a cutting board to rest.

Step 10

Strain the braising liquid into a bowl, discarding the cooked vegetables, bay leaves, and thyme sprigs.

Step 11

In the same pot, melt the butter over medium heat and whisk in the flour to create a roux. Cook for 1-2 minutes, then slowly whisk in the strained braising liquid to thicken into a rich sauce.

Step 12

Slice or shred the beef and return it to the pot, stirring to coat with the sauce.

Step 13

Sprinkle with chopped parsley before serving. Enjoy with mashed potatoes, crusty bread, or roasted vegetables.

Nutrition Facts

Serving size	2764.5 grams (2764.5g)

Amount per serving	% Daily Value*
Calories	4492

Total Fat 326.20g	418%
Saturated Fat 128.00g	640%
Polyunsaturated Fat 2.70g
Cholesterol 1083mg	361%
Sodium 7509mg	326%
Total Carbohydrate 58.90g	21%
Dietary Fiber 9.20g	33%
Total Sugars 19.70g
Protein 257.40g	515%

Vitamin D 0IU	0%
Calcium 338mg	26%
Iron 41mg	229%
Potassium 5672mg	121%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.9%

Protein: 24.5%

Carbs: 5.6%