Slow-Braised Beef Shoulder with Red Wine and Root Vegetables

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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 shoulder slowly braised in rich red wine with carrots and onions for a hearty, comforting meal. This French-inspired beef recipe, ready in about 210 minutes, pairs beef shoulder, olive oil, 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: 190 min Serves 6 French cuisine 450 cal/serving

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Ingredients

2 lbs, cut into 2-inch chunks beef shoulder
3 tbsp olive oil
3 medium, peeled and cut into 1-inch pieces carrots
1 large, diced yellow onion
4, minced garlic cloves
1 cup dry red wine
2 cups beef broth
2 tbsp tomato paste
3 fresh thyme sprigs
2 bay leaves
1 1/2 tsp salt
1 tsp, freshly ground black pepper

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Instructions

Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs beef shoulder chunks and brown on all sides, about 4-5 minutes per batch; transfer browned beef to a plate.
Step 2: In the same pot, add 1 large diced yellow onion and 3 peeled, chopped carrots. Sauté for 5 minutes until softened and fragrant. Add 4 minced garlic cloves and cook 1 more minute.
Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until deepened in color. Pour in 1 cup dry red wine, scraping the bottom to deglaze, and simmer until reduced by half, about 5 minutes.
Step 4: Return beef to the pot and add 2 cups beef broth, 3 fresh thyme sprigs, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper. Bring to a simmer.
Step 5: Cover pot with lid and place in preheated oven. Braise for 3 hours until beef is fork-tender and sauce thickens. Remove thyme and bay leaves before serving.