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Tender Red Wine Braised Beef

Melt-in-Your-Mouth Tender Red Wine Braised Beef Bliss

A delectable tender red wine braised beef recipe that offers melt-in-your-mouth comfort on chilly evenings.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Braise
  • 3.5-4 lb Beef Chuck Roast Optimal tenderness and flavor.
  • 1 tsp Kosher Salt Season generously; aim for about 1 tsp per pound of beef.
  • to taste Freshly Ground Black Pepper Adds depth.
  • 1 tbsp Neutral Oil (e.g., Grapeseed) Essential for browning.
  • 1 cup Sweet Onion, chopped Chopped into 1-inch pieces.
  • 1 cup Leeks, chopped Rinsed and cut into ½-inch pieces.
  • 4 cloves Garlic, finely chopped Maximizes savory flavor.
  • 2 medium Carrots, peeled and chopped Cut into 1-inch pieces.
  • 1 tbsp Tomato Paste Thickens the braising liquid.
  • 2 cups Red Wine Use full or medium-bodied.
  • 2 cups Beef Broth Low-sodium options work best.
  • 1 tbsp Low-Sodium Soy Sauce/Worcestershire Sauce Elevates umami flavor.
  • 1 tbsp Dijon Mustard Adds depth.
  • 2 pieces Bay Leaves Infuse flavor throughout.
  • 1 tbsp Fresh Thyme Feel free to mix with rosemary.
For Serving
  • 4 cups Mashed Potatoes or Polenta Creamy bases that complement the beef.
  • 2 tbsp Thinly Sliced Chives For garnish.
  • to taste Flaky Sea Salt Enhances flavors.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Prepare the Beef: Take the chuck roast out of the fridge and let it come to room temperature for about 30 minutes. Preheat oven to 350°F (177°C).
  2. Season and Sear the Beef: Pat the beef dry and season with kosher salt and pepper. In a large Dutch oven, heat oil and sear beef for about 4 minutes on each side until browned.
  3. Sauté Aromatics: In the same pot, add onions and leeks; sauté for 3-4 minutes until softened. Add garlic and cook for an additional minute.
  4. Build the Flavor Base: Stir in tomato paste, then pour in red wine to deglaze the pot. Simmer for 2-3 minutes.
  5. Add the Remaining Ingredients: Pour in beef broth, soy sauce, and mustard. Toss in bay leaves, thyme, and carrots. Nestle beef in pot, ensuring it's ⅔ submerged in the liquid.
  6. Braise the Beef: Cover tightly and transfer to the preheated oven. Braise for about 3 hours until fork-tender.
  7. Serve the Dish: Once done, remove beef and let it rest before shredding. Serve over mashed potatoes or polenta with sauce on top, garnishing with chives and flaky salt.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 11gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 700IUVitamin C: 5mgCalcium: 60mgIron: 3mg

Notes

Allowing the beef to rest at room temperature ensures even cooking. Searing the beef develops rich flavors. Adjust sauce consistency as needed.

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