Red wine braised beef is fall-apart tender and melts in your mouth. The beef is braised in rich red wine and the resulting pan sauce can be spooned over a bed of buttery mashed potatoes or egg noodles.
It is a classic dish that has been enjoyed all around the world for centuries. The tender meat, combined with rich and flavorful red wine sauce creates an irresistible flavor that is sure to please any palate.
Braised beef is incredibly versatile and can be served over a bed of mashed potatoes, egg noodles, rice, or even a pile of fresh greens to make an unforgettable meal.
Braised beef is a very hands-off recipe, requiring little more than 10 minutes of actual hands-on cooking time and just a small handful of ingredients.
The beef drippings and red wine braising liquid create the most delicious pan gravy in the world.
You can spoon the luscious pan sauce over the succulent beef for fantastic flavor.
While some recipes require slow cooking or using an Instant Pot to get nice tender meat, this recipe just uses a stockpot or large dutch oven on the stove top before braising in the oven. It will quickly become your favorite cooking method to cook your beef roasts.
Why Make This Beef Dish
- It's a budget friendly dish
- This is a comfort food meal that really fills your belly
- It's a versatile meal that the whole family will love
- It's a one pot meal, meaning less clean up in the kitchen after dinner
- This is an easy recipe to use to cook up the tough cuts of meat you don't normally make
Get all the ingredient info in the printable card at the bottom of the post.
- beef roast
- olive oil
- dry red wine
- beef stock - you can use homemade beef stock or beef broth if you have it, or storebought
- bay leaves, sage leaves, fresh thyme- optional
- salt and black pepper
How to Make Braised Beef
Get the full instructions in the printable recipe card at the bottom of the post.
Cut the beef into large, 3 to 4-inch chunks.
Sprinkle coarse salt and pepper over all sides of the beef chunks in the hot oil.
Heat a bit of olive oil in a stockpot on medium-high heat until it's nice and hot. Using a pair of tongs, brown each side of the beef chunks.
Keep the pieces at least an inch apart and don't rotate them until a good sear has developed.
If necessary, work in batches so that you keep adequate space between the pieces of beef in a single layer.
Once all sides are well browned, remove them from the pan and set them aside on a plate.
Be sure to keep the browned bits.
To the same pan of oil, still, on medium-high heat, add the chopped carrots and onion.
Sauté the vegetables until the carrots are softened and the onions are caramelized and translucent, followed by the whole, smashed garlic cloves.
Pour in the red wine, stock, and pinch of sugar.
Stir to combine and remove from heat.
Place the pieces of beef back into the wine braising liquid. Toss in the herbs.
Cover loosely, by placing a lid slightly offset or a loose piece of foil. Place in a 300 degree Fahrenheit oven.
Bake for 2 ½ to 3 ½ hours, until the beef falls apart with the touch of a fork.
For extra flavor, spoon braising liquid over the meat every hour as it cooks.
Once the meat is fall-apart tender and delicious, it's ready to serve with buttery mashed potatoes or buttered egg noodles.
The braising liquid and vegetables can be spooned over the top of the tender beef or to the side.
Braised beef can be stored in an airtight container in the refrigerator for up to five days.
To reheat, place the beef and some braising liquid in a pan or dish and cover with foil. Heat for 30 minutes at 300 degrees Fahrenheit until hot throughout.
Can I freeze braised beef?
Yes, you can freeze the braised beef for up to three months. To freeze, let the beef cool completely before transferring into an airtight container or freezer-safe bag. When ready to eat, thaw overnight in the refrigerator before reheating on the stovetop or in the oven at 300 degrees Fahrenheit until hot throughout.
Braising beef means first searing the meat then cooking it in a shallow liquid such as red wine, at a low temperature for several hours until the beef becomes extremely tender.
In general, tough cuts of beef like chuck, brisket, and round cuts are most appropriate for braising.
Depending on the cut of beef and the size, it usually takes between 1 ½ and 3 hours to braise beef to fork-tender. You want a good quality cut of meat that will melt in your mouth.
Use a dry red wine like Merlot or Cabernet.
Other great options to add with this browned beef recipe, in addition to the garlic, onion, and carrots, you could add leeks, mushrooms, and celery.
A heavy duty Dutch oven, braising pan, or a braiser pot works best for this recipe. The material of the oven-safe pot or pan should be non-reactive, like stainless steel, enamel coated cast iron, or ceramic. Avoid using aluminum as it can react with the acids in the wine and create an off-taste in your dish.
- Leftover braised beef can be enjoyed on your favorite type of sandwich roll.
- Strain the flavorful sauce and serve as an au jus for dipping the braised beef sandwiches in.
- If you like warm comfort food on chilly nights, you might like these other recipes below (or keep scrolling for the recipe card for this amazing braised beef).
- Serve this braised beef over a bed of creamy mashed potatoes, with pasta, rice, creamy polenta, or your other favorite carb. It'll also go well with a salad and soup.
- Turn this fantastic braised beef into some Beer Braised Beef Sandwiches!
- 4 lb beef roast use chuck roast, rump, shank or other tough cut
- 2 tablespoon olive oil
- 1 cup carrots sliced or whole baby
- ½ onion sliced
- 4 cloves garlic smashed, peeled
- 2 cups dry red wine like merlot or cabernet
- ¼ cup beef stock plus more for making au jus
- ¼ teaspoon sugar
- bay leaves, sage leaves, thyme optional
- salt and pepper
- Preheat oven to 300 degrees Fahrenheit.
- If the beef is over 3 pounds, cut into 3 or 4 portions (smaller cuts can remain whole).
- Generously salt and pepper the beef, on all sides.
- Heat a Dutch oven on the stove top on medium high heat, and add 2 tablespoons of oil.
- Sear beef in hot oil on all sides until crisp and browned. Remove from pot, set meat aside on plate.
- Add diced or whole baby carrots and sliced onions to the Dutch oven still on medium high heat. Season with salt and pepper and sauté until tender.
- Add garlic cloves.
- Add 2 cups of red wine, ¼ cup of beef stock, and ¼ teaspoon sugar. Stir the liquid, scraping the bottom of the pot to bring up any browned bits.
- Add the seared beef followed by the bay leaf, sage and thyme (herbs optional).
- Cover loosely with a lid partially offset or foil. Cook in oven for 2 ½ to 3 ½ hours until the beef is fork tender.
- Serve the braised beef with buttery mashed potatoes or buttered egg noodles. Spoon braising liquid and the vegetables over everything.