Description
This Red Wine Braised Beef is the ultimate comfort dish — tender, slow-cooked beef simmered in a rich red wine sauce infused with herbs, garlic, and vegetables. Perfect for cozy dinners or special occasions, it’s a hearty and elegant meal that pairs beautifully with mashed potatoes or polenta.
Ingredients
- 1.5 kg (3 lbs) beef chuck or short ribs, cut into large chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon flour or cornstarch (optional, for thickening)
- Optional garnish: chopped parsley
Instructions
- Preheat the oven to 160°C (325°F).
- Pat the beef dry and season generously with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides, about 3–4 minutes per side. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook for 6–8 minutes, until softened and golden. Stir in garlic and tomato paste; cook for 1 minute.
- Deglaze the pot with red wine, scraping up any browned bits. Let simmer for 5 minutes to reduce slightly.
- Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Stir to combine.
- Return the beef to the pot, ensuring it’s mostly submerged in the braising liquid.
- Cover and transfer to the oven. Braise for 2.5–3 hours, or until the meat is fork-tender.
- Once cooked, remove the beef and herbs. Simmer the sauce uncovered on the stove for 10–15 minutes to thicken (whisk in a tablespoon of flour or cornstarch slurry if needed).
- Serve the beef with mashed potatoes, creamy polenta, or crusty bread, topped with the rich red wine sauce and fresh parsley.
Notes
- Choose a full-bodied dry red wine for best flavor — avoid sweet or fruity wines.
- This dish can be made ahead; it tastes even better the next day.
- For extra richness, stir in a tablespoon of butter at the end of cooking.
- Pairs beautifully with roasted root vegetables or creamy mashed potatoes.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: French