Slow-Braised Beef with Red Wine and Shallots

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

Tender beef slowly cooked in a rich red wine sauce with caramelized shallots, perfect for a comforting dinner. This french-inspired beef ready in about 210 minutes pairs beef chuck roast, olive oil, medium, thinly sliced shallots 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: 190 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 1/2 tsp salt and 1 tsp freshly ground black pepper evenly.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the beef roast on all sides for about 4 minutes per side until deeply browned, then remove and set aside.
  3. Step 3: Reduce heat to medium, add 6 thinly sliced shallots and sauté for 5 minutes until softened and golden, then add 4 minced garlic cloves and cook for 30 seconds until fragrant.
  4. Step 4: Pour in 2 cups dry red wine, scraping the bottom of the pot to loosen browned bits, and simmer for 5 minutes until slightly reduced.
  5. Step 5: Add 2 cups beef broth, 3 sprigs fresh thyme, and 2 bay leaves to the pot. Return beef to the pot, cover with a tight-fitting lid, and transfer to the preheated oven.
  6. Step 6: Braise for 3 hours, turning the beef once halfway through, until the meat is fork-tender and the sauce has thickened slightly. Remove thyme sprigs and bay leaves before serving.

Frequently asked questions

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

Total time is about 210 minutes (20 min prep + 190 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 Shallots?

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 Shallots?

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 Shallots 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 Shallots?

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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