Braised Istrian Beef with Red Wine and Root Vegetables

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Tender beef braised slowly in red wine with carrots, onions, and herbs, reflecting the rustic flavors of the Istrian countryside. This Mediterranean-inspired beef recipe, ready in about 170 minutes, pairs beef chuck roast, Istrian olive oil, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 2 pounds, cut into 2-inch cubes beef chuck roast
• 3 tablespoons Istrian olive oil
• 3 medium, peeled and cut into 1-inch pieces carrots
• 1 large, diced yellow onion
• 2, diced celery stalks
• 4 cloves, minced garlic cloves
• 1 1/2 cups dry red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 1/2 teaspoons sea salt
• 1 teaspoon, freshly ground black pepper

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Instructions

1. Step 1: Heat 3 tablespoons Istrian olive oil in a large Dutch oven over medium-high heat until shimmering. Add 2 pounds cubed beef chuck roast in batches, browning all sides for 3-4 minutes per batch. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 3 peeled and chopped carrots, and 2 diced celery stalks. Sauté for 7 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and 2 tablespoons tomato paste, cooking for 1 minute until aromatic.
4. Step 4: Pour in 1 1/2 cups dry red wine, scraping the bottom of the pot to release browned bits. Let simmer for 5 minutes to reduce slightly.
5. Step 5: Return the browned beef to the pot, then add 2 cups beef broth, 2 fresh rosemary sprigs, 2 bay leaves, 1 1/2 teaspoons sea salt, and 1 teaspoon freshly ground black pepper.
6. Step 6: Bring to a gentle simmer, cover the pot, reduce heat to low, and cook for 2 to 2 1/2 hours until the beef is fork-tender.
7. Step 7: Remove rosemary sprigs and bay leaves. Adjust seasoning if needed, then serve hot with creamy mashed potatoes or crusty bread.