Slow-Braised Beef with Red Wine and Herbs

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

Tender beef slowly braised in a rich red wine sauce infused with fresh herbs for deep, comforting flavors. This French-inspired Mardi Gras recipe, ready in about 215 minutes, pairs beef chuck roast, olive oil, carrots, chopped 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: 195 min Serves 6 French cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 2 lbs beef chuck roast and season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the beef for 4-5 minutes per side until deeply browned, then transfer to a plate.
  3. Step 3: Add 2 cups chopped carrots, 1 cup chopped celery, and 1 diced yellow onion to the pot. Sauté for 6-7 minutes until softened and aromatic.
  4. Step 4: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
  5. Step 5: Pour in 2 cups red wine, scraping the bottom of the pot to deglaze. Let the wine reduce by half, about 5 minutes.
  6. Step 6: Return the beef to the pot, add 2 cups beef broth, 3 fresh thyme sprigs, and 2 bay leaves. Bring to a simmer.
  7. Step 7: Cover and transfer the pot to the oven. Braise for 3 hours until the beef is fork-tender and the sauce thickens.

Frequently asked questions

How long does Slow-Braised Beef with Red Wine and Herbs 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 Red Wine and Herbs?

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 Red Wine and Herbs?

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 Herbs 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 Herbs?

French mardi gras 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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