Slow-Braised Beef with Red Wine and Mushroom Ragout

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Tender beef chunks slowly braised in rich red wine with earthy mushrooms and aromatic herbs, perfect for a cozy dinner. This French-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cut into 2-inch cubes, olive oil, yellow onion, finely chopped 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.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 3 tbsp olive oil
• 1 large yellow onion, finely chopped
• 1 medium carrot, diced
• 1 celery stalk, diced
• 4 garlic cloves, minced
• 8 oz button mushrooms, quartered
• 1 1/2 cups dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Toss 2 lbs beef chuck cubes in 2 tbsp all-purpose flour seasoned with 1 tsp black pepper and 1 tsp salt, shaking off excess. Brown the beef in batches for 3-4 minutes per side until deep golden; transfer to a plate.
2. Step 2: Reduce heat to medium and add 1 large finely chopped yellow onion, 1 diced carrot, and 1 diced celery stalk to the pot. Sauté for 5-6 minutes until softened and fragrant.
3. Step 3: Add 4 minced garlic cloves and 8 oz quartered button mushrooms, cooking for 3 more minutes until mushrooms release moisture and edges brown.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor, then pour in 1 1/2 cups dry red wine, scraping up browned bits from the bottom.
5. Step 5: Return browned beef to the pot, add 2 cups beef broth, 3 fresh thyme sprigs, and 1 bay leaf. Bring to a simmer, then cover and reduce heat to low. Cook gently for 2 to 2 1/2 hours until beef is fork-tender and sauce thickens.
6. Step 6: Remove thyme sprigs and bay leaf, adjust seasoning with additional salt and pepper if needed. Serve hot with creamy mashed potatoes or crusty bread.