Ultimate Comfort: Utterly Delicious & Tender Red Wine Braised Beef

Discover the ultimate cozy dish, this utterly delicious & tender red wine braised beef transforms chuck roast into a melt-in-your-mouth masterpiece.

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Prep Time 30

Cook Time 3

Resting Time 10

Total Time 3 40

Servings: 6 servings

Course: Beef

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef

3½-4 lb Beef Chuck Roast can be substituted with short ribs or brisket for variation

For Flavoring

1 tsp Kosher Salt use about 1 tsp per pound of meat as a guideline
to taste Freshly Ground Black Pepper adjust according to your taste preference
2 Tbsp Neutral Oil e.g., grapeseed oil

Aromatics

1 large Sweet Onion contributes a hint of sweetness and complexity
2 Leeks rinsed well, cut into ½-inch pieces
4 cloves Garlic finely chopped

Vegetables

3 large Carrots peeled and cut into 1-inch pieces

For the Sauce

2 Tbsp Tomato Paste adds a layer of umami richness
2 cups Red Wine full-bodied or medium-bodied
2 cups Beef Broth low-sodium
2 Tbsp Low-Sodium Soy Sauce or Worcestershire Sauce
2 tsp Dijon Mustard adds a hint of tanginess
2 Bay Leaves dried
10-12 sprigs Fresh Thyme rosemary can be a lovely addition too

For Serving

Mashed Potatoes or Polenta, perfect for soaking up the sauce
Sliced Chives a fresh garnish
Flaky Sea Salt to bring out the delicious flavors

Equipment

Dutch oven

Method

Cooking Steps

Start by taking the beef chuck roast out of the fridge and letting it sit at room temperature for 30 minutes.
Preheat your oven to 350°F (177°C) and season the chuck roast generously with kosher salt and freshly ground black pepper.
In a large Dutch oven, heat 2 tablespoons of neutral oil over medium-high heat and brown the seasoned chuck roast on all sides.
In the same pot, add chopped sweet onion and leeks, season with salt, and sauté for 3-4 minutes until softened, then add garlic and tomato paste.
Pour red wine into the pot, scraping up browned bits, and simmer for 2-3 minutes.
Add beef broth, soy sauce, Dijon mustard, bay leaves, thyme, and chopped carrots to the pot and nestle the browned beef back in.
Secure the pot with a lid and braise in the preheated oven for about 3 hours, or until fork-tender.
Once cooked, let the beef rest for a few minutes, shred with forks, and serve over mashed potatoes or polenta.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 19gProtein: 38gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 890mgPotassium: 790mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 4mg

Notes

This recipe is perfect for gatherings and indulging in a comforting dish that everyone will love.

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