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Tender Red Wine Braised Beef

Melt-in-Your-Mouth Tender Red Wine Braised Beef Delight

This tender red wine braised beef is the ultimate comfort food for chilly evenings, delivering melt-in-your-mouth flavor that impresses family and friends.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Beef
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Beef Chuck Roast Well-marbled for tenderness
  • 3 teaspoons Kosher Salt About 1 tsp per pound
  • 1 teaspoon Black Pepper Adjust to taste
For the Aromatics
  • 2 tablespoons Neutral Oil e.g., grape seed oil
  • 1 large Sweet Onion
  • 2 stalks Leeks Rinsed thoroughly
  • 4 cloves Garlic Finely chopped or grated
For the Vegetables
  • 2 medium Carrots Peeled and chopped
For the Sauce
  • 2 tablespoons Tomato Paste
  • 1 cup Red Wine Quality bottle recommended
  • 2 cups Beef Broth Low-sodium recommended
  • 2 tablespoons Low-Sodium Soy Sauce or Worcestershire Sauce
  • 1 tablespoon Dijon Mustard
  • 2 leaves Bay Leaves
  • 1 teaspoon Fresh Thyme Or rosemary
For Serving
  • 4 cups Mashed Potatoes or Polenta For soaking up sauce
  • 2 tablespoons Chives Optional garnish
  • 1 teaspoon Flaky Sea Salt To boost flavors

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Bring the chuck roast to room temperature for about 30 minutes, then preheat the oven to 350°F (177°C). Season the beef generously with kosher salt and black pepper.
  2. Heat neutral oil in a large Dutch oven over medium-high heat. Add the seasoned beef and sear each side for about 4 minutes until browned. Remove the beef and set aside.
  3. In the same pot, sauté chopped sweet onion and leeks with a pinch of salt for 3-4 minutes until softened. Add chopped garlic and cook for another minute.
  4. Stir in tomato paste and cook for 1 minute. Pour in red wine to deglaze, scraping up brown bits. Let simmer for 2-3 minutes.
  5. Add beef broth, soy sauce, Dijon mustard, bay leaves, thyme, and chopped carrots. Stir to combine all ingredients.
  6. Nestle the beef back in, cover tightly, and braise in the oven for about 3 hours until fork-tender.
  7. Remove beef, let cool slightly, then shred. Serve over mashed potatoes or polenta with chives and flaky sea salt.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 36gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Choose a well-marbled beef chuck roast for the best results. Let it rest before cooking and ensure a tight-sealing lid for braising.

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