Braised Beef Chuck with Root Vegetables and Red Wine Reduction

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chunks of beef chuck slowly braised with carrots, onions, and celery in a rich red wine sauce, perfect for a comforting dinner. This french-inspired beef ready in about 170 minutes pairs beef chuck, cut into 2-inch cubes, medium carrots, peeled and chopped, large yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 calories and feeds 4, 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: 150 min Serves 4 French cuisine 540 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs beef chuck cubes seasoned with 1 1/2 tsp salt and 1 tsp black pepper. Sear the beef for 4-5 minutes per side until deeply browned on all sides, then transfer to a plate.
  2. Step 2: In the same pot, add 1 large diced yellow onion, 3 chopped medium carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until softened and fragrant, stirring occasionally.
  3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until the paste darkens slightly and becomes aromatic.
  4. Step 4: Pour in 1 cup dry red wine, scraping the bottom of the pot to deglaze and release browned bits. Simmer for 5 minutes until the wine reduces by half.
  5. Step 5: Return the seared beef to the pot and add 2 cups beef broth, 3 fresh thyme sprigs, and 1 bay leaf. Bring to a simmer, cover with a tight-fitting lid, and reduce heat to low. Cook gently for 2 1/2 hours until the beef is fork-tender.
  6. Step 6: Remove the thyme sprigs and bay leaf. Adjust seasoning with salt and pepper if needed. Serve hot with the root vegetables and rich red wine sauce spooned over the top.

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Frequently asked questions

How long does Braised Beef Chuck with Root Vegetables and Red Wine Reduction take to make?

Total time is about 170 minutes (20 min prep + 150 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 Braised Beef Chuck with Root Vegetables and 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 large yellow onion, diced from drying out.

Can I substitute ingredients in Braised Beef Chuck with Root Vegetables and 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 Braised Beef Chuck with Root Vegetables and Red Wine Reduction for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Braised Beef Chuck with Root Vegetables and 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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