Macro-Enhanced Beef and Red Wine Braise

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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 drafted and published.

A slow-cooked beef dish simmered in red wine and aromatic herbs, offering tender, rich flavors perfect for a comforting dinner. This French-inspired beef recipe, ready in about 200 minutes, pairs beef chuck roast, red wine, carrots 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.

Prep: 20 min Cook: 180 min Serves 6 French cuisine 450 cal/serving

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Ingredients

1 kg, cut into 2-inch cubes beef chuck roast
300 ml red wine
3 medium, peeled and cut into chunks carrots
1 large, diced yellow onion
4, minced garlic cloves
2 tbsp tomato paste
500 ml beef broth
3 fresh thyme sprigs
1 bay leaf
3 tbsp olive oil
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

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Instructions

Step 1: Preheat oven to 160°C (320°F). Pat dry 1 kg beef chuck roast cubes and season with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches for 3-4 minutes per side until deeply caramelized; remove and set aside.
Step 3: In the same pot, add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 4-5 minutes until softened and fragrant.
Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to develop flavor.
Step 5: Pour in 300 ml red wine to deglaze, scraping the browned bits from the bottom, and simmer for 5 minutes until reduced by half.
Step 6: Return the beef to the pot along with 3 peeled and chunked carrots, 500 ml beef broth, 3 fresh thyme sprigs, and 1 bay leaf.
Step 7: Bring to a gentle simmer, cover with a lid, and transfer to the oven. Braise for 2.5 to 3 hours until the beef is fork-tender.
Step 8: Remove from oven, discard thyme sprigs and bay leaf, and adjust seasoning if needed. Serve hot with mashed potatoes or crusty bread.