Slow-Braised Beef with Aged Red Wine and Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender beef slowly braised in aged red wine with a medley of root vegetables for a rich, comforting dish. This french-inspired beef ready in about 215 minutes pairs beef chuck roast, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.4 (8 ratings) Prep: 20 min Cook: 195 min Serves 6 French cuisine 480 cal/serving

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Ingredients

2 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
3 medium, peeled and cut into 1-inch chunks carrots
2 medium, peeled and cut into 1-inch chunks parsnips
1 large, diced yellow onion
4 cloves, minced garlic cloves
2 cups aged red wine
2 cups beef broth
2 whole bay leaves
3 fresh thyme sprigs
2 tablespoons tomato paste

Equipment for this recipe

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Instructions

Step 1: Preheat oven to 325°F. Season 2 pounds beef chuck roast with 1 teaspoon salt and 1/2 teaspoon black pepper evenly on all sides. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the beef on all sides for 3-4 minutes per side until deeply browned and crusty, then remove from pot.
Step 2: Add 1 large diced yellow onion, 4 minced garlic cloves, 3 peeled and chunked carrots, and 2 peeled and chunked parsnips to the pot. Sauté over medium heat for 5 minutes until the onions become translucent and vegetables start to soften.
Step 3: Stir in 2 tablespoons tomato paste and cook for 1 minute until fragrant and slightly caramelized. Pour in 2 cups aged red wine, scraping the bottom of the pot to loosen browned bits, and simmer for 5 minutes until the wine reduces by one-third.
Step 4: Return the beef to the pot and add 2 cups beef broth, 2 bay leaves, and 3 sprigs fresh thyme. Bring to a simmer, cover tightly with a lid, and transfer to the oven. Cook for 3 hours until the beef is fork-tender and the sauce is thickened.
Step 5: Remove bay leaves and thyme sprigs before serving. Slice the beef and spoon the rich vegetable and wine sauce over the top.

Frequently asked questions

How long does Slow-Braised Beef with Aged Red Wine and Root Vegetables take to make?

Total time is about 215 minutes (20 min prep + 195 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 Slow-Braised Beef with Aged Red Wine and 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 roast from drying out.

Can I substitute ingredients in Slow-Braised Beef with Aged Red Wine and 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 Slow-Braised Beef with Aged Red Wine and Root Vegetables 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 Slow-Braised Beef with Aged Red Wine and 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.

What others are saying

★★★★★Maria G.
The beef was incredibly tender and the wine flavor was perfect. Served with mashed potatoes, it was a hit at our dinner party.
★★★★★Priya K.
This recipe is a keeper! The slow braising made the beef fall-off-the-bone. My husband, a wine connoisseur, said the aged red wine choice was spot on.
★★★★☆Wei L.
Cooked for my family, and they loved it. The root vegetables absorbed the wine sauce beautifully. Only thing: I wish the beef was a bit more flavorful.