This braised beef in red wine recipe is one of those meals that fills your kitchen with the most mouthwatering aroma—and makes you feel like you’re winning at dinner without doing anything fancy. It’s made with tender chunks of beef chuck roast, simmered slowly in red wine, broth, and herbs until perfectly melt-in-your-mouth delicious. Whether it’s a cozy Sunday meal or a make-ahead dinner for guests, this is the kind of dish that delivers every time.
Why You’ll Love This Recipe
This red wine beef stew has become one of our go-to comfort meals when the temps drop. Here’s why:
- Oven-braised for deep flavor – The slow, steady heat brings out the richness of the wine and tenderizes the beef beautifully.
- One-pot meal – Everything comes together in a Dutch oven, making cleanup simple.
- Freezer-friendly – This stew tastes even better the next day and freezes like a dream.
- Perfect for entertaining – It feels fancy, but it’s low-effort. Just pop it in the oven and let it do its thing.
Ingredients You’ll Need
Here’s what goes into this flavorful stew:
- 2 lbs beef chuck roast, cut into 2-3” cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 4–5 cloves garlic, minced
- 4 celery ribs, chopped
- 4 carrots, chopped
- 2 tbsp tomato paste
- 2 cups dry red wine (like cabernet sauvignon or merlot)
- 2 cups beef broth
- 1 tsp dried thyme
- 3 dried bay leaves
- (Optional) 1 tbsp brown sugar – adds a subtle sweetness to balance the wine
- Salt and pepper, to taste
Note: Use a wine you enjoy drinking—it makes a difference in flavor!
How to Make Red Wine Beef Stew
Preheat oven to 350°F and let’s get cooking:
- Season & brown the beef
- 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, about 3 minutes per side, until browned. Remove and set aside.
- Sauté the veggies
- In the same pot, lower heat to medium. Add chopped onion, celery, and carrots.
- Cook 5–8 minutes, until softened. Stir in garlic and tomato paste. Cook another 1–2 minutes.
- Deglaze & add flavor
- Pour in red wine to deglaze the pan, scraping up all the browned bits.
- Stir in beef broth, thyme, bay leaves, and brown sugar if using.
- Braise in the oven
- Return beef to the pot and bring everything to a simmer.
- Cover with lid and bake for 2 hours until beef is fork-tender.
- Thicken the sauce
- Remove beef from pot and set aside.
- Simmer remaining liquid on the stovetop for about 15 minutes, or until thickened to your liking.
- Return beef to the pot and stir to coat.
Tips for the Best Braised Beef in Red Wine
To make this braised beef in red wine recipe turn out just right every time, keep these tips in mind:
- Don’t skip the sear. Browning the beef first builds key flavor.
- Use a wine you’d actually drink. It doesn’t need to be expensive—but avoid anything labeled “cooking wine.”
- Try adding mushrooms. Sauté them with the veggies for extra richness.
- Let it rest. This dish gets even better the next day!
Serving Ideas & Pairings
We usually serve this red wine braised beef chuck over something starchy to soak up all that beautiful sauce. Some of our favorites:
- Creamy mashed potatoes
- Buttered egg noodles
- Parmesan polenta
- Crusty sourdough or garlic bread
- Steamed green beans or a leafy salad for contrast
For drinks? Go with the same red wine you cooked with or a light-bodied red like Pinot Noir.
Frequently Asked Questions
Yes! Replace the wine with more beef broth and add 1 tbsp balsamic vinegar or red wine vinegar for depth.
Beef chuck roast is ideal. It’s tough enough to need braising, but marbled enough to turn tender and juicy.
Absolutely. After browning the beef and sautéing the veggies, transfer everything to a slow cooker and cook on low for 8–9 hours.
Very well! Let it cool, then store in an airtight container for up to 3 months. Thaw in the fridge and reheat on the stovetop.
Braised Beef in Red Wine
Ingredients
- 2 lbs beef chuck roast cubed
- 2 tbsp olive oil
- 1 onion chopped
- 5 garlic cloves minced
- 4 celery ribs chopped
- 4 carrots chopped
- 2 tbsp tomato paste
- 2 cups dry red wine
- 2 cups beef broth
- 1 tsp dried thyme
- 3 bay leaves
- 1 tbsp brown sugar optional
- Salt & pepper to taste
Instructions
- Preheat oven to 350°F. Season beef with salt and pepper.
- Heat olive oil in a Dutch oven and brown beef on all sides. Remove and set aside.
- Sauté onion, celery, and carrots for 5–8 minutes. Add garlic, tomato paste, and brown sugar.
- Deglaze with wine and add broth, thyme, and bay leaves. Bring to a simmer.
- Return beef to the pot. Cover and braise in the oven for 2 hours.
- Remove beef, simmer sauce for 10–15 minutes to reduce. Return beef and serve.
Notes
More Beef Dinners
This braised beef in red wine recipe is one of those meals you’ll want to make on repeat all season long. It’s hearty, flavorful, and surprisingly easy—even if it tastes like something you’d get at a cozy bistro.
Whether you’re making it for a special Sunday dinner or stocking your freezer with comforting meals, this one pot beef meal is a total win. And if you’re a fan of red wine braised beef chuck, I hope this becomes your new favorite version.
Let me know if you try it—I’d love to hear how it turns out!
