Half-Hour Braised Beef with Red Wine and Mushrooms

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender beef braised for half an hour in a rich red wine sauce with mushrooms, perfect for a comforting dinner. This French-inspired beef recipe, ready in about 40 minutes, pairs beef chuck, cut into 1-inch cubes, olive oil, button mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 3, 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: 10 min Cook: 30 min Serves 3 French cuisine 460 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb beef chuck, cut into 1-inch cubes
2 tbsp olive oil
1 cup button mushrooms, sliced
1/2 cup onion, diced
3 garlic cloves, minced
1 cup dry red wine
1/2 cup beef broth
1 tbsp tomato paste
2 fresh thyme sprigs
1 tsp salt
1/2 tsp black pepper

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 1 lb beef chuck cubes and brown on all sides for 5-6 minutes, then remove and set aside.
Step 2: In the same pot, add 1/2 cup diced onion and 3 minced garlic cloves. Sauté for 3 minutes until softened and fragrant.
Step 3: Add 1 cup sliced button mushrooms and cook for 4 minutes until they release moisture and begin to brown.
Step 4: Stir in 1 tbsp tomato paste and cook for 1 minute. Pour in 1 cup dry red wine and 1/2 cup beef broth, scraping up browned bits from the pot.
Step 5: Return beef to pot, add 2 sprigs fresh thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and braise over low heat for 30 minutes until beef is tender and sauce thickens.