Tender Red Wine Braised Beef for Cozy Comfort Food Nights

Tender red wine braised beef recipe is a comforting dish with rich flavors and fork-tender meat, perfect for cozy family gatherings.

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Prep Time 30

Cook Time 3

Resting Time 10

Total Time 3 40

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef

3 pounds Beef Chuck Roast Can substitute with short ribs or brisket.
3 teaspoons Kosher Salt Aim for about 1 tsp per pound.
1 teaspoon Black Pepper Adjust according to your spice preference.

For the Flavor Base

2 tablespoons Neutral Oil e.g., grapeseed oil
1 large Sweet Onion A yellow onion works if you don’t have sweet ones.
2 stalks Leeks Replace with more onion or shallots if preferred.
4 cloves Garlic Fresh garlic recommended.

For the Veggies

2 medium Carrots Sweet potatoes or parsnips can be used as substitutes.

For the Sauce

2 tablespoons Tomato Paste Can be omitted if not available.
1 cup Red Wine Substitute with beef broth and a splash of balsamic vinegar for non-alcoholic.
2 cups Beef Broth Homemade or low-sodium varieties preferred.
2 tablespoons Low-Sodium Soy Sauce or Worcestershire Sauce For gluten-free, use tamari.
1 tablespoon Dijon Mustard Whole grain mustard can also be used.
2 leaves Bay Leaves Avoid substitutions for best flavor.
1 teaspoon Fresh Thyme Rosemary or dried herbs can be used.

For Serving

4 cups Mashed Potatoes or Polenta Suggested sides that complement the beef.

Equipment

Dutch Oven

Method

Step-by-Step Instructions

Prepare the Beef: Season the beef chuck roast with kosher salt and black pepper after letting it rest at room temperature for 30 minutes.
Preheat the Oven: Set your oven to 350°F (177°C).
Sear the Beef: Heat oil in a Dutch oven and sear the seasoned beef for 4 minutes on each side.
Sauté the Aromatics: Add sweet onions and leeks, sauté for 3-4 minutes, then add garlic and cook for 1 minute.
Add Tomato Paste and Deglaze: Stir in tomato paste and red wine, let simmer for 2-3 minutes.
Combine the Sauce Ingredients: Add beef broth, soy sauce, mustard, bay leaves, thyme, and carrots to the pot.
Return the Beef to the Pot: Place the seared beef back, ensuring it's submerged in the liquid.
Braise in the Oven: Cover and braise for 3 hours.
Shred and Serve: After 3 hours, shred the beef and serve over mashed potatoes or polenta.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Store leftover braising liquid in the fridge for up to 5 days or freeze for 3 months.

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