Go Back
+ servings
Braised beef in wine sauce over mashed potatoes.
Print Recipe
5 from 3 votes

Braised Beef

Red wine braised beef, braised on low heat in wine with vegetablse until fall apart tender.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: American, French
Keyword: braised beef, red wine
Servings: 8 servings
Calories: 502kcal
Author: Erin
Cost: $15

Ingredients

  • 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

Instructions

  • 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.

Notes

Spoon braising liquid over the beef a time or two to keep the beef moist and flavored. 
Save leftover wine braised beef for serving on sandwich rolls. 
An au jus can be made with the braising liquid by straining the remaining vegetables. If necessary, simmer with an additional splash of beef stock or broth. 

Nutrition

Serving: 1g | Calories: 502kcal | Carbohydrates: 4g | Protein: 44g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 210mg | Potassium: 834mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2703IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 5mg