Macro-Enhanced Beef and Red Wine Braise

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to develop flavor.
  5. 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.
  6. 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.
  7. 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.
  8. Step 8: Remove from oven, discard thyme sprigs and bay leaf, and adjust seasoning if needed. Serve hot with mashed potatoes or crusty bread.

Frequently asked questions

How long does Macro-Enhanced Beef and Red Wine Braise 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 Macro-Enhanced Beef and Red Wine Braise?

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 beef chuck roast from drying out.

Can I substitute ingredients in Macro-Enhanced Beef and Red Wine Braise?

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 Macro-Enhanced Beef and Red Wine Braise 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 Macro-Enhanced Beef and Red Wine Braise?

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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