Slow-Braised Beef with Red Wine and Root Vegetables

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

Tender beef slowly braised in red wine with a medley of root vegetables creates a rich and comforting dish perfect for cozy dinners. This french-inspired beef ready in about 215 minutes pairs beef chuck roast, olive oil, carrots 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.

★ 4.4 (9 ratings) Prep: 20 min Cook: 195 min Serves 6 French cuisine 480 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 all over with 1 1/2 tsp salt and 1 tsp freshly ground black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear beef roast on all sides until deeply browned, about 4 minutes per side, then remove and set aside.
  3. Step 3: Reduce heat to medium and add 1 large diced yellow onion, 3 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 5 minutes until vegetables start to soften.
  4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
  5. Step 5: Pour in 1 1/2 cups dry red wine, scraping up any browned bits from the bottom, and simmer for 3 minutes to reduce slightly.
  6. Step 6: Return beef to the pot and add 2 cups beef broth, 3 sprigs fresh thyme, and 2 bay leaves. Bring to a simmer.
  7. Step 7: Cover the Dutch oven and transfer to the preheated oven. Cook for 3 hours, or until beef is fork-tender and vegetables are soft.
  8. Step 8: Remove thyme sprigs and bay leaves before serving. Adjust seasoning if needed.

Frequently asked questions

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

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 Root Vegetables?

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 Root Vegetables 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 Root Vegetables?

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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