Red Wine Braised Beef Chuck with Root Vegetables

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

Slow-braised beef chuck in rich red wine with carrots, onions, and herbs for a comforting, tender stew. This French-inspired beef recipe, ready in about 170 minutes, pairs beef chuck chunks, carrots (cut into 1-inch pieces), yellow onion (chopped) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 5, 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: 150 min Serves 5 French cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium-high heat. Season 2 pounds beef chuck chunks with 1 1/2 teaspoons salt and 1 teaspoon black pepper, then brown all sides in batches for 4-5 minutes until deep brown. Remove and set aside.
  2. Step 2: In the same pot, add 1 large chopped yellow onion, 2 sliced celery stalks, and 2 chopped carrots. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 3 minced garlic cloves and 2 tablespoons tomato paste, cooking for 1 minute. Pour in 1 cup dry red wine, scraping browned bits from the bottom, and let simmer for 3 minutes to reduce slightly.
  4. Step 4: Return beef to the pot, add 2 cups beef broth, 3 sprigs fresh thyme, and 1 bay leaf. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 1/2 hours until meat is fork-tender and sauce is thickened. Remove thyme and bay leaf before serving.

Frequently asked questions

How long does Red Wine Braised Beef Chuck with Root Vegetables take to make?

Total time is about 170 minutes (20 min prep + 150 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 Red Wine Braised Beef Chuck with 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 beef chuck chunks from drying out.

Can I substitute ingredients in Red Wine Braised Beef Chuck with 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 Red Wine Braised Beef Chuck with Root Vegetables for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Red Wine Braised Beef Chuck with 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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