Utterly Delicious & Tender Red Wine Braised Beef for Cozy Nights

Enjoy the utterly delicious and tender red wine braised beef that warms the soul on cozy nights.

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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

3 pounds Beef Chuck Roast Can substitute with bone-in or boneless short ribs or brisket.
1 tablespoon Kosher Salt About 1 tsp per pound for best results.
1 teaspoon Black Pepper
2 tablespoons Neutral Oil (e.g., Grapeseed Oil) Essential for browning the meat.

For the Aromatics

1 large Sweet Onion Diced.
2 stalks Leeks Sliced and rinsed thoroughly.
4 cloves Garlic Minced.

For the Vegetables

2 large Carrots Cut into 1-inch pieces.

For the Sauce

2 tablespoons Tomato Paste
1.5 cups Red Wine Can substitute with beef broth and balsamic vinegar.
2 cups Beef Broth Opt for low-sodium.
1 tablespoon Low-Sodium Soy Sauce or Worcestershire Sauce
1 tablespoon Dijon Mustard

For the Seasoning

2 whole Bay Leaves
2 teaspoons Fresh Thyme Feel free to mix with rosemary.

For Serving

4 cups Mashed Potatoes or Polenta Garnish with thinly sliced chives and flaky sea salt.

Equipment

Dutch oven

Method

Step‑by‑Step Instructions

Start by taking your beef chuck roast out of the fridge and let it come to room temperature for about 30 minutes.
In a Dutch oven, heat about two tablespoons of neutral oil over medium-high heat until shimmering. Place the seasoned beef chuck roast in the pot and sear it for about 4 minutes on each side, or until it develops a golden crust.
In the same pot, add the sweet onion and leeks, sprinkling them lightly with salt. Sauté for 3 to 4 minutes until softened. Add minced garlic and tomato paste, cooking for an additional minute.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the wine reduces slightly.
Reduce the heat and stir in the beef broth, soy sauce or Worcestershire sauce, Dijon mustard, bay leaves, and thyme. Incorporate the cut carrots.
Nestle the seared chuck roast back into the pot, ensuring it is about two-thirds submerged in the liquids.
Cover the Dutch oven with a lid and transfer it to a preheated oven set at 350°F (177°C). Let it braise for approximately 3 hours.
Once done, remove the pot from the oven and let it rest for a few minutes. Shred the beef with two forks and serve over creamy mashed potatoes or polenta, garnished with chives and sea salt.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 6gVitamin A: 900IUVitamin C: 10mgCalcium: 25mgIron: 3.5mg

Notes

Let the beef come to room temperature before cooking for even cooking. A deep golden crust is crucial for flavor.

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