Red Wine Braised Beef

red wine braised beef

Red wine-braised beef is the ultimate comfort food–tender beef cooked low and low served over creamy mashed potatoes.


Units Scale

4 lbs beef chuck roast, cut into large (3-4″) pieces
2 tablespoons neutral oil
1 yellow onion, chopped
2 large leeks (white and light green parts only), rinsed and sliced
4 garlic cloves, peeled and thinly sliced
3 large carrots, peeled and chopped
2 cups red wine, like merlot or cabernet sauvignon
2 cups beef stock, homemade is preferrable (see notes above)
Fresh thyme sprigs
23 dried bay leaves
Kosher salt
Freshly ground black pepper
Fresh minced chives, for serving
Mashed potatoes, for serving


  1. Preheat an oven to 350 degrees F. Pat the beef very dry using a paper towel and generously season on all sides with salt and pepper.
  2. In a large braiser or dutch oven, heat oil until over medium-high shimmering. Brown meat on all sides until deeply golden brown, 3-4 minutes per side. Transfer to a plate.
  3. Reduce heat to medium-low and add onions, leeks, and garlic. Saute until onions and leeks are just tender, about 5 minutes.
  4. Add the wine and stock and bring to a simmer. Season lightly with salt and pepper. Return the meat to the pan and nestle in the carrots, thyme sprigs, and bay leaves. The meat should sit just above the liquid line. For a good braise, you don’t want it fully immersed in the liquid. Cover and transfer to the oven for 2 1/2 hours. Remove lid and cook for another 30-45 minutes, until the beef is fork-tender.
  5. Remove from the oven and skim off the layer of fat on top and discard. Cover and rest the beef in the juices for at least 45 minutes. Gently re-warm on the stove before serving.


Keywords: beef, braising, comfort food