Red Wine Oven Braised Beef

Why You’ll Love This Recipe

This dish transforms a simple cut of beef into something luxurious with minimal hands-on time. The oven does most of the work, allowing the flavors to develop slowly while the beef becomes melt-in-your-mouth tender. The red wine and herbs create a complex, deeply savory sauce that’s perfect over mashed potatoes, polenta, or crusty bread. It’s a reliable and impressive meal for dinner parties or a comforting family Sunday dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef chuck roast or stew beef, cut into large chunks

• Salt

• Black pepper

• All-purpose flour (for dusting)

• Olive oil

• Onion, chopped

• Carrots, chopped

• Celery, chopped

• Garlic, minced

• Tomato paste

• Red wine (dry, such as Cabernet Sauvignon or Merlot)

• Beef broth

• Bay leaves

• Fresh thyme

• Fresh rosemary

• Worcestershire sauce (optional)

• Crushed red pepper flakes (optional)

Directions

1. Preheat oven to 325°F (160°C).

2. Pat the beef dry and season with salt and pepper. Lightly dust with flour.

3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Set aside.

4. In the same pot, add onions, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook for 1 minute.

5. Add tomato paste and cook for another 2 minutes, stirring constantly.

6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.

7. Return the beef to the pot. Add beef broth, bay leaves, thyme, rosemary, and Worcestershire sauce if using.

8. Cover the pot and transfer it to the oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender.

9. Remove from oven, discard herbs, and adjust seasoning. Simmer uncovered on the stovetop if the sauce needs thickening.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cook time: 3 hours
Total time: 3 hours 20 minutes

Variations

• Mushroom version: Add sautéed mushrooms during the last hour of cooking for earthy richness.

• Vegetable-heavy: Add diced potatoes, parsnips, or turnips along with the carrots.

• Herb swap: Use dried herbs if fresh aren’t available—just reduce the quantity by one-third.

• No wine option: Substitute with additional beef broth and a splash of balsamic vinegar or grape juice.

• Spicy touch: Add a pinch of cayenne or red pepper flakes for subtle heat.

Storage/Reheating

Let the dish cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat until warmed through, adding a splash of broth or water if needed. This dish also freezes well—store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

What’s the best cut of beef for braising?

Beef chuck roast is ideal—it becomes incredibly tender after slow cooking and is well-marbled for flavor.

Can I use a different type of wine?

Yes, any dry red wine like Cabernet, Merlot, or Pinot Noir works well. Avoid sweet or heavily oaked wines.

Is it okay to make this ahead?

Yes, the flavor actually improves after a day. Make it a day in advance and reheat gently before serving.

Can I cook this on the stovetop or in a slow cooker?

Yes, simmer gently on the stovetop for 3–4 hours or cook in a slow cooker on low for 7–8 hours.

How do I thicken the sauce?

Simmer uncovered on the stovetop after braising or mix a little cornstarch with water and stir it in while simmering.

What sides pair well with this dish?

Mashed potatoes, polenta, crusty bread, or buttered noodles are all excellent choices.

Can I make this dish gluten-free?

Yes, skip the flour or use a gluten-free flour blend to dust the beef before browning.

What should I do with leftovers?

Leftovers make a great filling for sandwiches, pot pies, or pasta dishes.

Do I need a Dutch oven?

A heavy, oven-safe pot with a lid works best. If you don’t have one, use a deep baking dish covered tightly with foil.

Can I add tomato sauce instead of paste?

Tomato paste is more concentrated, but you can substitute with a smaller amount of thick tomato sauce and reduce the broth slightly.

Conclusion

Red Wine Oven Braised Beef is a beautifully simple yet elegant meal that transforms humble ingredients into something extraordinary. With tender meat, a rich and flavorful sauce, and a long, slow cook in the oven, it’s the kind of dish that brings comfort and satisfaction to the table. Perfect for both casual nights and special occasions, this stew is sure to become a timeless favorite in your kitchen.

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