Barrel & Vine-Inspired Braised Beef with Red Wine and Root Vegetables

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Slow-braised beef simmered in red wine with aromatic root vegetables, creating a rich and tender dish perfect for comforting dinners. This French-inspired beef recipe, ready in about 205 minutes, pairs beef chuck roast, cut into 2-inch cubes, olive oil, carrots, peeled and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds beef chuck roast, cut into 2-inch cubes
• 3 tbsp olive oil
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1.5 cups dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat dry 2 pounds beef chuck roast cubes and toss with 1/4 cup all-purpose flour, shaking off excess.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat; sear the beef cubes in batches for 3-4 minutes per side until deeply browned, then remove and set aside.
3. Step 3: Reduce heat to medium, add 1 large diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks; sauté for 6-7 minutes until softened and lightly caramelized.
4. Step 4: Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
5. Step 5: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen flavor.
6. Step 6: Pour in 1.5 cups dry red wine, scraping up browned bits from the bottom; simmer for 5 minutes to reduce slightly.
7. Step 7: Return the seared beef to the pot, add 2 cups beef broth, 3 thyme sprigs, 2 bay leaves, 1.5 tsp salt, and 1 tsp black pepper.
8. Step 8: Bring to a gentle simmer, cover, and transfer to a 325°F oven for 2.5 to 3 hours until beef is fork-tender.
9. Step 9: Remove thyme sprigs and bay leaves; adjust seasoning if needed.
10. Step 10: Serve the braised beef hot with root vegetables and sauce spooned over, pairing well with mashed potatoes or crusty bread.