Slow-Braised Beef with Classic Red Wine Sauce

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

Tender beef slowly braised in a rich, aromatic red wine sauce infused with herbs and vegetables, perfect for a comforting dinner. This french-inspired beef ready in about 200 minutes blends pounds beef chuck roast, tablespoons olive oil, medium, diced carrot into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 2 pounds beef chuck roast and season with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear the beef for 4 minutes per side until deeply browned, then transfer to a plate.
  3. Step 3: Add 1 medium diced carrot, 1 diced celery stalk, and 1 diced yellow onion to the pot. Sauté for 5 minutes until softened and fragrant.
  4. Step 4: Stir in 4 minced garlic cloves and 2 tablespoons tomato paste, cooking for 1 minute until aromatic and the paste darkens slightly.
  5. Step 5: Pour in 1 cup dry red wine to deglaze, scraping up browned bits, and simmer for 5 minutes until the wine reduces by half.
  6. Step 6: Return the beef to the pot and add 2 cups beef broth, 2 fresh thyme sprigs, and 1 bay leaf. Bring to a simmer.
  7. Step 7: Cover and transfer to the preheated oven. Braise for 2 1/2 to 3 hours until the beef is fork-tender and the sauce thickens.
  8. Step 8: Remove beef and herbs, discard bay leaf and thyme. Adjust seasoning to taste and serve sliced beef with the rich red wine sauce spooned on top.

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Frequently asked questions

How long does Slow-Braised Beef with Classic Red Wine Sauce take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Braised Beef with Classic Red Wine Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Braised Beef with Classic Red Wine Sauce?

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 Classic Red Wine Sauce 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 Classic Red Wine Sauce?

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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