French Oven-Braised Beef with Red Wine and Root Vegetables
Tender beef braised slowly in rich red wine and aromatic herbs, accompanied by hearty root vegetables for a comforting French classic. This french-inspired beef ready in about 200 minutes pairs cut into 2-inch cubes beef chuck roast, sliced celery stalks, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 lbs, cut into 2-inch cubes beef chuck roast
- 3 medium, peeled and cut into 1-inch pieces carrots
- 2, sliced celery stalks
- 1 large, diced yellow onion
- 4, minced garlic cloves
- 2 cups dry red wine
- 2 cups beef broth
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp chopped fresh thyme
- 2 bay leaves
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown 2 lbs beef chuck roast cubes in batches for 3-4 minutes per side until deeply browned, then remove and set aside.
- Step 2: Add 1 large diced yellow onion, 3 minced garlic cloves, 3 peeled diced carrots, and 2 sliced celery stalks to the pot. Sauté for 5-6 minutes until vegetables soften and onions are translucent.
- Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until fragrant, then pour in 2 cups dry red wine, scraping the bottom of the pot to deglaze.
- Step 4: Return the beef to the pot along with 2 cups beef broth, 2 tsp chopped fresh thyme, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer.
- Step 5: Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 2 1/2 to 3 hours until beef is fork-tender and sauce has thickened.
- Step 6: Remove bay leaves, adjust seasoning if needed, and serve hot with crusty bread or mashed potatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does French Oven-Braised Beef with Red Wine and Root Vegetables 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 French Oven-Braised Beef with Red Wine and Root Vegetables?
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 sliced celery stalks from drying out.
Can I substitute ingredients in French Oven-Braised Beef with Red Wine and Root Vegetables?
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 French Oven-Braised Beef with Red Wine and Root Vegetables 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 French Oven-Braised Beef with Red Wine and Root Vegetables?
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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