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This red wine braised beef is the ideal comfort meal for a cold night with its rich flavors melt-in-your-mouth texture and savory aroma that fills the kitchen as it slow-cooks. I love this over creamy mashed potatoes or polenta with crusty bread on the side for mopping up extra sauce.
I first made this meal for a family gathering in the heart of winter. My house filled with the coziest aroma and now people ask for it every time they visit.
Ingredients
- Beef chuck roast: classic comfort cut marbled with fat for tenderness look for bright red meat and good marbling
- Kosher salt: essential for drawing out beef’s natural flavors use a good brand for cleaner taste
- Freshly ground black pepper: wakes up the beef and aromatics grind it fresh if possible
- Neutral oil: like grapeseed gives beautiful browning without overpowering flavors get one with a high smoke point
- Sweet onion: brings natural sweetness and depth pick large firm onions without soft spots
- Leeks: add subtle earthiness make sure to rinse them well to remove grit
- Garlic: infuses the sauce with complexity use fresh cloves for best flavor
- Carrots: balance the dish with sweetness and color choose thick firm carrots
- Tomato paste: intensifies and thickens the sauce opt for double-concentrated if available
- Red wine: gives depth and a gorgeous color choose a bottle you’d enjoy drinking not just cooking
- Beef broth: rounds out the sauce look for low-sodium to control salt levels
- Low-sodium soy sauce: adds savoriness and umami try to use a naturally brewed one
- Dijon mustard: adds zip and complexity go for smooth creamy Dijon
- Dried bay leaves: infuse subtle herbal notes always check for freshness
- Fresh thyme or rosemary: brings woodsy fragrance and flavor use sprigs that are bendy and green
- Mashed potatoes or polenta: for serving make them creamy and flavorful to soak up the sauce
- Chives and flaky sea salt: for garnish give a pop of color and a final burst of seasoning
Step-by-Step Instructions
- Bring the Beef to Room Temperature:
- Let the beef rest at room temperature for thirty minutes before cooking This helps it brown evenly and cook through consistently
- Season and Prep the Chuck Roast:
- Pat beef dry completely with paper towels to remove excess moisture Generously season all over with kosher salt and plenty of black pepper
- Brown the Beef:
- Heat neutral oil in a Dutch oven over medium-high until shimmering Sear the roast four minutes per side until a deep golden crust forms This step locks in juices and builds the flavor foundation
- Sauté the Aromatics:
- Add chopped onions and leeks to the pot Sprinkle with kosher salt Sauté stirring often until vegetables soften and start to caramelize about three to four minutes Add the chopped garlic and stir for one more minute Add tomato paste stir it in thoroughly so it coats all the veggies
- Deglaze the Pot with Wine:
- Pour in the red wine Scrape up every browned bit from the pot bottom with a spatula Let wine simmer for two to three minutes This concentrates its flavor and melds it with the aromatics
- Layer in Sauce Ingredients:
- Add beef broth soy sauce Dijon mustard bay leaves and fresh herbs Stir the chopped carrots into the mixture Lay tied herbs on top for easy removal if you like
- Return the Beef and Braise:
- Nestle the chuck roast back into the pot so it’s mostly submerged Cover with a well fitting lid Place in the oven at three hundred fifty degrees Finish baking for about three hours until the meat is fork tender and shreds easily
- Rest and Shred:
- After removing from oven carefully skim fat from the braising liquid Move beef to a cutting board Let rest until cool enough to handle Using two forks shred into bite sized pieces
- Finish and Serve:
- Pull out bay leaves and herb stems Taste the sauce for seasoning Adjust salt and pepper as needed Spoon beef with the vegetables and sauce over mashed potatoes or polenta Sprinkle with chives and a pinch of flaky sea salt for the perfect bite
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My favorite part is the way the carrots soak up the red wine sauce and become little gems in every bite. Once my niece declared she only wanted to eat the soft carrots and sauce so I had to add extra the next time.
Storage Tips
Store leftovers in a tightly sealed container in the refrigerator for four to five days. The flavor grows deeper after a night’s rest and tastes amazing reheated. For freezing let everything cool fully then pack into airtight freezer containers. Defrost in the fridge overnight before reheating gently with a splash of new liquid if necessary.
Ingredient Substitutions
You can use boneless or bone-in beef short ribs in place of chuck or even brisket if you want a bit more richness. No leeks on hand Swap in extra onion or a shallot. For a different finish use Worcestershire instead of soy sauce. Dry herbs work in a pinch if fresh are unavailable just use a little less.
Serving Suggestions
Serve this beef over creamy mashed potatoes for classic comfort or try it with soft polenta for a new spin. Spoon generously with braising liquid over each serving and add a side of crusty bread for dipping. It makes great leftovers stuffed into rolls or for topping pasta.
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Cultural and Historical Context
Braised beef with wine is rooted in both French and American culinary traditions. This rustic dish echoes warmth and hospitality perfect for family-style gatherings and cold weather feasts. Classic recipes like boeuf bourguignon inspired this adaptation with easy steps and bold flavor.
Recipe FAQs
- → What cut of beef is best for braising?
Beef chuck roast is ideal thanks to its marbling and structure, which become tender and flavorful after long, slow cooking. Short ribs and brisket also work well for this method.
- → Can I use a different wine for braising?
Yes, opt for a medium- to full-bodied dry red wine, such as Cabernet Sauvignon, Syrah, or Merlot. Lighter reds will result in a milder sauce.
- → Is it possible to make this dish ahead of time?
Absolutely. The flavors deepen with time. Store cooled beef in its braising liquid and reheat gently before serving for optimal juiciness.
- → Can this dish be frozen?
Yes, allow the beef and sauce to cool, place in freezer-safe containers, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- → What are the best side dishes for serving?
This dish pairs wonderfully with creamy mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.
- → How do I reheat leftover braised beef?
Gently warm on the stovetop over medium-low heat with the sauce until heated through. Add a splash of broth or wine if needed to loosen the sauce.