Red Wine-Braised Beef with Mushrooms

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Slow-cooked beef in a rich red wine sauce with earthy mushrooms, perfect served over mashed potatoes or egg noodles. This French-inspired beef recipe, ready in about 175 minutes, pairs beef chuck roast, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 beef chuck roast
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 3 medium, peeled and chopped carrots
• 1 large, chopped onion
• 2 stalks, chopped celery
• 4 cloves, minced garlic
• 1 cup red wine
• 1.5 cups beef broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tbsp brown sugar
• 8 oz, sliced mushrooms

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

Instructions

1. Step 1: Trim excess fat from the beef chuck roast and cut into 1.5-inch cubes. Season generously with salt and pepper, then dredge in 3 tbsp all-purpose flour until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add the floured beef in a single layer (work in batches to avoid overcrowding) and sear for 3-4 minutes per side until golden brown. Remove the beef and set aside.
3. Step 3: In the same pot, add the chopped carrots, onion, celery, and garlic. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Return the beef to the pot. Add 1 cup red wine, 1.5 cups beef broth, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1 tbsp brown sugar. Stir to combine, scraping up any browned bits from the bottom of the pot.
5. Step 5: Bring to a simmer, then reduce heat to low. Cover and simmer gently for 2.5 hours, or until the beef is fork-tender.
6. Step 6: Stir in 8 oz sliced mushrooms and continue to simmer, uncovered, for an additional 30 minutes until the mushrooms are tender and the sauce has thickened slightly.