Slow-Braised Beef with Red Wine and Carrots

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

A rich, tender beef stew slowly braised in red wine with sweet carrots and aromatic herbs, perfect for a comforting dinner. This french-inspired beef ready in about 200 minutes pairs red wine, beef broth, large onion, diced 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: 180 min Serves 6 French cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Add 2 pounds beef chuck cubes and sear on all sides until deeply browned, about 8 minutes total. Remove beef and set aside.
  2. Step 2: In the same pot, add 1 large diced onion and 4 minced garlic cloves, sautéing over medium heat for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tablespoons tomato paste and cook for 2 minutes until it darkens slightly. Pour in 1 cup red wine, scraping up browned bits from the pot bottom, and simmer for 3 minutes until reduced by half.
  4. Step 4: Return the seared beef to the pot along with 3 sliced carrots, 2 cups beef broth, 3 sprigs fresh thyme, 1 bay leaf, 1 1/2 teaspoons salt, and 1 teaspoon freshly ground black pepper. Bring to a simmer.
  5. Step 5: Cover the pot with a tight-fitting lid and place in the preheated oven. Cook for 2 1/2 to 3 hours until the beef is fork-tender and the sauce has thickened.
  6. Step 6: Remove thyme sprigs and bay leaf before serving. Adjust seasoning with salt and pepper to taste.

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Frequently asked questions

How long does Slow-Braised Beef with Red Wine and Carrots take to make?

Total time is about 200 minutes (20 min prep + 180 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 Red Wine and Carrots?

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 red wine from drying out.

Can I substitute ingredients in Slow-Braised Beef with Red Wine and Carrots?

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 Red Wine and Carrots 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 Red Wine and Carrots?

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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