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A serving of succulent Braised Beef garnished with fresh herbs, resting on a rustic plate.

Classic Red Wine Braised Beef with Root Vegetables

Indulge in this deeply flavorful and comforting braised beef, slow-cooked to fork-tenderness in a rich red wine sauce with aromatic vegetables. It's a hearty, stew-like dish perfect for a chilly evening.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: European, French
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 3 lbs Boneless Beef Chuck Roast cut into 2-inch cubes
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper freshly ground
  • 1/4 cup All-purpose Flour
  • 2 tbsp Olive Oil divided
For the Aromatics and Sauce
  • 1 large Yellow Onion chopped
  • 2 medium Carrots peeled and chopped into 1/2-inch pieces
  • 2 stalks Celery chopped into 1/2-inch pieces
  • 4 cloves Garlic minced
  • 2 tbsp Tomato Paste
  • 1.5 cups Dry Red Wine e.g., Cabernet Sauvignon, Merlot
  • 3 cups Beef Broth low sodium
  • 2 Bay Leaves
  • 3 sprigs Fresh Thyme
  • 1 tbsp Worcestershire Sauce
  • 1/2 tsp Kosher Salt or to taste
  • 1/4 tsp Black Pepper or to taste
For Serving (Optional)
  • 2 tbsp Fresh Parsley chopped, for garnish
  • Desired Mashed Potatoes or Crusty Bread for serving

Equipment

  • Large Dutch Oven (6-7 quart capacity)
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons
  • Whisk
  • Tongs

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Pat the beef cubes dry with paper towels. Season them all over with 1 tsp salt and 1/2 tsp black pepper, then dredge evenly in the 1/4 cup all-purpose flour, shaking off any excess. This helps create a beautiful crust and thickens the sauce.
Browning the Beef
  1. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, brown the beef on all sides until a deep golden-brown crust forms. Do not overcrowd the pot; this is crucial for browning, not steaming. Remove browned beef to a plate and set aside. Repeat with the remaining beef, adding the second tablespoon of olive oil if needed.
Building the Flavor Base
  1. Reduce heat to medium. Add the chopped onion, carrots, and celery to the Dutch oven. Sauté, stirring occasionally, until the vegetables begin to soften and become fragrant, about 5-7 minutes. If there are brown bits stuck to the bottom of the pot, that's good! They'll add flavor.
  2. Stir in the minced garlic and tomato paste. Cook for another 2-3 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant. This step deepens its flavor.
  3. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release all the delicious browned bits. Bring the wine to a simmer and let it reduce by about half, approximately 5-7 minutes.
Braising
  1. Return the browned beef and any accumulated juices to the Dutch oven. Add the beef broth, bay leaves, fresh thyme sprigs, Worcestershire sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine. The liquid should mostly cover the beef. If not, add a little more broth.
  2. Bring the mixture to a gentle simmer on the stovetop. Once simmering, cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is incredibly tender and easily falls apart with a fork.
Finishing and Serving
  1. Carefully remove the Dutch oven from the oven. Discard the bay leaves and thyme sprigs. Taste the sauce and adjust seasoning with additional salt and pepper if necessary.
  2. Ladle the tender braised beef and rich sauce into bowls. Garnish with fresh chopped parsley. Serve hot, accompanied by mashed potatoes, creamy polenta, or crusty bread to soak up all the delicious sauce. This hearty stew is a meal in itself!

Notes

Storage: Leftover braised beef can be stored in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day! To thicken the sauce further, you can remove the beef, then reduce the sauce on the stovetop over medium-high heat until it reaches your desired consistency. Alternatively, mix 1 tbsp of cornstarch with 1 tbsp of cold water to create a slurry, then whisk it into the simmering sauce and cook until thickened.