Blood-Infused Braised Beef with Red Wine Reduction

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich braised beef dish simmered slowly in a savory red wine and blood-orange infused sauce, perfect for long, hearty meals. This french-inspired beef ready in about 200 minutes pairs beef chuck roast, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 20 min Cook: 180 min Serves 6 French cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 2 lbs beef chuck roast with 1 tsp salt and 1/2 tsp black pepper, then sear in the oil for 4-5 minutes per side until deeply browned and caramelized.
  2. Step 2: Remove the beef and add 1 large diced onion, 4 minced garlic cloves, 2 sliced carrots, and 2 chopped celery stalks to the pot, sauté for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Pour in 1/2 cup blood orange juice, 1 cup dry red wine, and 2 cups beef broth, scraping the browned bits from the bottom.
  4. Step 4: Return the beef to the pot, add 2 sprigs fresh thyme and 1 bay leaf. Bring to a simmer, cover, and reduce heat to low. Braise gently for 3 hours until the beef is tender and the sauce has thickened.
  5. Step 5: Remove thyme and bay leaf, shred the beef with forks, and serve smothered in the rich blood-orange red wine sauce.

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Frequently asked questions

How long does Blood-Infused Braised Beef with Red Wine Reduction take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Blood-Infused Braised Beef with Red Wine Reduction?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.

Can I substitute ingredients in Blood-Infused Braised Beef with Red Wine Reduction?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Blood-Infused Braised Beef with Red Wine Reduction for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Blood-Infused Braised Beef with Red Wine Reduction?

French beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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