Kate’s Best One-Pot Red Wine Braised Beef Recipe
Classic comfort food done the rich, savory way with this Braised Beef Recipe! Tender chunks of beef – infused with aromatics like garlic, fresh herbs, and a hint of red wine – simmer low and slow until they reach melt-in-your-mouth perfection. Serve alongside creamy polenta, buttery mashed potatoes, or crusty bread for a cozy, satisfying dinner.
Hearty and deeply satisfying braised beef is one of my favorite comfort foods. Each tender morsel of beef is infused with rich flavors like red wine, herbs, and vegetables.
This, my friends, is the magic of braising, and it’s an essential cooking technique for any cook who craves comforting, deeply satisfying meals. But is the thought of braising meat a bit intimidating?
Braising is often viewed as a complex culinary technique reserved for fancy restaurants. However, I’m here to tell you that it’s actually a pretty simple recipe! This dish will impress though, so you should definitely make it for special occasions and dinner parties.
It’s a forgiving process that rewards even beginner cooks with incredible results from the very first time you make it. By understanding a few key principles, you can unlock a whole world of comforting dishes, and that’s where I come in. I want to help you become a happier, more confident cook by providing reliable, approachable recipes that empower you to trust your kitchen instincts.
What Is Braising?
So, what exactly is braising? In essence, it’s a two-step cooking method. First, the meat is seared to create a delicious, caramelized crust. Then, it’s slowly cooked in a flavorful liquid until it transforms into a tender, fall-apart masterpiece. This is a great recipe for tougher cuts of meat, breaking down the connective tissue and producing an incredibly succulent result.
What Cut Of Beef Should I Use?
A beef chuck roast (aka what you would use to make pot roast) is a powerhouse cut, it is flavorful and cheap—this is how you feed a crowd on a budget. I like to cut the roast into large pieces, then everyone gets a nice large hunk of beef and the meat stays moist. Other options would be boneless short ribs or brisket.
Ingredients
- Boneless chuck roast. A budget-friendly cut available at any grocery store.
- All purpose flour. The flour gives the meat a nice crust and helps the sauce thicken slightly as it cooks.
- Kosher salt. I always use Morton’s kosher salt unless otherwise specified.
- Freshly ground black pepper. Invest in a good pepper mill and black peppercorns to amp up your cooking.
- Olive oil. I usually buy California olive oil because it is fresher than imported olive oils.
- Yellow onion. This kind of onion has nice buttery flavor that is great in this dish.
- Garlic cloves. Fresh garlic cloves always taste better than pre-chopped.
- Carrots. Cut in large pieces so they don’t fall apart in the long braise.
- Celery stalks. Again, larger chunks are good.
- Fresh thyme. Use the whole sprigs, then remove before serving.
- Bay leaves. For their nice pine-like floral flavor.
- Whole cloves or star anise.
- Red wine. Check out this Bon Appetite article on the best red wines for cooking.
- Beef broth or beef stock.
- Fresh Italian parsley. For garnish.
How To Make This Recipe
step one
Season the meat. Let the beef roast come to room temperature for about 30 minutes. Cut the chuck roast into large 3-inch pieces with a sharp chef knife on a clean cutting board that you use specifically for meat. Pat dry with paper towels, and season them well on all sides with salt and pepper. Dust with flour.
step two
Brown the beef. Heat oil in a large Dutch oven or a large covered pot over medium-high heat. Once oil is shimmering, add beef pieces, a few at a time. Don’t crowd. Let the meat cook on one side until a nice golden crust forms. Turn with kitchen tongs and continue cooking until browned on all sides. Remove to a plate.
step three
Sauté the vegetables. Add the vegetables to the pot and season with salt and pepper. Cook, stirring occasionally with a wooden spoon, until the vegetables start to caramelize a bit.
step four
Deglaze and simmer. Add the red wine and scrape up any browned bits that are stuck to the bottom of the pan. Add the thyme, bay leaf, cloves, broth and return the beef to the pot.
step five
Slow cook. Bring the liquid to a boil over medium heat, then reduce the heat to a simmer. Lower temperature, cover, and cook over low heat for a long time until the meat is fall-apart, fork tender, about 3-4 hours.
step six
Serve. Taste and add more salt or pepper if needed. Sprinkle some chopped parsley or chives over the top. Enjoy the braised beef with your favorite sides (see suggestions below) and enjoy!
The Most Important Step
The most essential step in this recipe is the browning of the beef.
The oil must be very hot when the pieces go in. Keep the heat at a high temperature and only brown a few at a time, don’t crowd the pot and don’t move them around—leave them alone.
One of the best things about this recipe is the nice brown crust that forms. Wait for that to happen, then you can turn them, but to get that crust will take about 5 minutes per side. This is where you develop all the flavor so you don’t want to skimp on this step.
✨ Looking for a dessert to round out the meal? Make my Best-Ever Apple Pie! ✨
Serving Suggestions
You want to serve this with something that is going to soak up all the delicious braising liquid. I usually serve this with creamy mashed potatoes (browse this list to find your new favorite mashed potato recipe). Egg noodles or other kinds of pasta would also be good. I also like to serve a crisp green vegetable like my simple broccoli with garlic or this easy blanched broccolini recipe.
Braised Beef FAQ’s
Can I make this in the slow cooker? Sure! Brown the meat and vegetables in the pot as instructed then transfer everything to the crock pot. Set on high for 4 hours or low for 8 hours.
What do I do with leftovers? Store any leftovers in an airtight container in the fridge for up to 5 days. The next day, reheat in the microwave or on the stove top until warmed through.
Top 5 Most Popular Beef Recipes
- Beef Stir-Fry with Mushrooms
- Authentic German Goulash Soup
- Quick and Easy Skirt Steak
- Grilled Thai-Style Flank Steak Salad
- Five-Spice Oven-Broiled Beef Skewers
Tender Beef In Rich Red Wine Sauce
What’s not to love? This is seriously the best braised beef recipe. When you try this beef dish, let me know! Leave a comment below and share a photo tagging me on Instagram using @katesbestrecipes so that I can see (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly recipe newsletter so you never miss a thing.
Braised Beef in Red Wine Sauce
Ingredients
- 3 pounds boneless beef chuck roast, cut into 3-inch pieces
- 1 tablespoon kosher salt, plus more for seasoning
- 1 teaspoon ground black pepper plus more for seasoning
- 2 tablespoons all-purpose flour
- 1/4 cup olive oil
- 1 large yellow onion, chopped
- 6 cloves garlic, chopped
- 1 pound carrots chopped
- 3 celery stalks chopped
- 3 sprigs fresh thyme
- 3 bay leaves
- 2 whole cloves
- 2 cups dry red wine
- 2 cups beef broth
- 1/2 cup chopped Italian parsley
Instructions
- Generously season beef on all sides with salt and pepper; cover with flour. Let sit at room temperature for at least 30 minutes before cooking.
- Heat oil in a large Dutch oven over medium-high heat. Once shimmering, add beef a few pieces at a time, shaking off excess flour. Let beef brown on one side before turning (about 5 minutes) then turn and brown on remaining sides. Remove to a clean plate and repeat with remaining pieces if making in batches.
- Add vegetables to pot and season with about 1 teaspoon salt and 1/2 teaspoon pepper. Cook until starting to brown, add thyme, bay leaves, cloves and wine. Scrape up any browned bits that have stuck to the bottom of the pot then return beef and all juices plus the broth and bring to a boil.
- Reduce heat to a low simmer, cover, and cook beef, turning occasionally. Continue cooking beef until it easily shreds with a fork, about 3-4 hours. Taste and add more salt and pepper, if necessary. Serve with steamed rice, mashed potatoes, or polenta.
Notes
- Fresh Herbs: If you don’t have fresh thyme, substitute with 1 teaspoon dried thyme or other dried herbs like dried marjoram, rosemary, or oregano.
- Garnish Suggestions: In addition to parsley, try chopped chives or a dollop of crème fraîche for extra richness.
- Cuts of Beef: While chuck roast is classic and budget-friendly, you can also try this recipe with boneless short ribs or brisket for a luxurious variation.
- Browning Tips: Ensure the oil is very hot before adding the beef. Avoid overcrowding the pot for the best sear. If necessary, brown the meat in batches.
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