braised beef with red wine

Here’s a detailed recipe for Braised Beef with Red Wine – a rich, savory, and comforting dish that’s perfect for a cozy dinner or a special occasion. It’s a classic French-inspired preparation similar to Boeuf Bourguignon, but with simpler, more accessible ingredients.

🍷🥩 Braised Beef with Red Wine

Tender chunks of beef slowly braised in a deep red wine sauce with aromatic vegetables and herbs. It’s hearty, elegant, and gets better with time.

✅ Ingredients (Serves 4–6)

For the Beef:

2.5 lbs (1.1 kg) beef chuck or stewing beef, cut into large chunks
Salt & freshly ground black pepper
2–3 tablespoons olive oil

For the Braise:

1 large onion, chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour (for thickening)
2 cups (500 ml) dry red wine (see FAQs)
1½ cups (375 ml) beef stock
2 teaspoons Worcestershire sauce (optional, but boosts umami)
2 bay leaves
3–4 sprigs fresh thyme (or 1 tsp dried thyme)
1 sprig rosemary (optional)
1 cup mushrooms, halved or quartered (optional, add in last hour)
Fresh parsley (for garnish)

🔪 Instructions

1. Prep the Beef

Pat the beef dry with paper towels and season generously with salt and pepper.
In a large Dutch oven or heavy oven-safe pot, heat olive oil over medium-high heat.
Sear the beef in batches until browned on all sides (don’t overcrowd the pan).
Remove and set aside.

2. Sauté the Vegetables

In the same pot, add more oil if needed. Add onions, carrots, and celery. Cook for 6–8 minutes until softened.
Add the garlic and cook for another minute.

3. Build the Sauce

Stir in the tomato paste and cook for 1–2 minutes to concentrate flavor.
Sprinkle in the flour and cook for another minute, stirring constantly.
Deglaze the pot with the red wine, scraping up all the browned bits.
Add back the beef, then pour in the beef stock and Worcestershire sauce (if using).
Add bay leaves, thyme, and rosemary.

4. Braise Low and Slow

Bring to a gentle simmer.
Cover and place in a preheated oven at 160°C / 325°F.
Braise for 2.5 to 3 hours, or until the beef is fork-tender.
Add mushrooms in the last hour of cooking if desired.

5. Finish and Serve

Remove bay leaves and herb stems.
Taste and adjust seasoning (salt, pepper, maybe a dash of balsamic or sugar if the wine is very tannic).
Let rest for 10–15 minutes before serving.
Garnish with chopped fresh parsley.

🍽️ Serving Suggestions

Over mashed potatoes, creamy polenta, or buttered egg noodles
With crusty bread to soak up the sauce
Alongside roasted root vegetables or a crisp green salad

❓ FAQs – Braised Beef with Red Wine

Q: What kind of beef is best for braising?

A: Use well-marbled, tougher cuts like:

Chuck roast
Brisket
Short ribs (boneless or bone-in)
These cuts become tender and flavorful when slow-cooked.

Q: What type of red wine should I use?

A: Choose a dry, full-bodied red wine, such as:

Cabernet Sauvignon
Merlot
Shiraz/Syrah
Pinot Noir (lighter but still works)
Avoid sweet wines. Use something you’d enjoy drinking, but it doesn’t need to be expensive.

Q: Can I make it ahead of time?

A: Yes! In fact, it tastes even better the next day. Let it cool, refrigerate overnight, and gently reheat. The flavors deepen beautifully.

Q: Can I cook it on the stovetop or slow cooker instead?

Stovetop: Simmer gently for 2.5–3 hours, stirring occasionally.
Slow Cooker: After browning meat and sautéing veg, transfer everything to a slow cooker. Cook on low for 8–9 hours or high for 5–6 hours.

Q: How do I thicken the sauce more?

A: If the sauce is too thin after braising:

Remove the beef, simmer the sauce uncovered on the stove to reduce.
OR mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in over heat.

Q: Can I freeze braised beef?

A: Yes! Cool completely, portion into containers, and freeze for up to 3 months. Thaw in the fridge and reheat gently on the stove or oven.

Q: What vegetables can I add?

A: In addition to carrots and mushrooms, try:

Pearl onions
Parsnips
Turnips
Baby potatoes (add in the last hour so they don’t overcook)

Would you like:

A printable version of the recipe?
A pressure cooker / Instant Pot version?
Wine pairing recommendations?

Let me know!