Slow-Braised Beef with Red Wine and Herbs

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 drafted and published.

Tender beef slowly braised in a rich red wine sauce infused with fresh herbs for deep, comforting flavors. This French Mardi Gras recipe, ready in about 215 minutes, pairs beef chuck roast, olive oil, and carrots, chopped for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

2 lbs beef chuck roast
3 tbsp olive oil
2 cups carrots, chopped
1 cup celery stalks, chopped
1 yellow onion, diced
4 garlic cloves, minced
2 cups red wine
2 cups beef broth
3 fresh thyme sprigs
2 bay leaves
1 tsp salt
1/2 tsp black pepper

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Instructions

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.
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.
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.
Step 4: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
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.
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.
Step 7: Cover and transfer the pot to the oven. Braise for 3 hours until the beef is fork-tender and the sauce thickens.