Braised Beef in Red Wine Sauce
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.
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Servings: 6 servings
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.