Slow-Braised Beef with Roasted Root Vegetables and Red Wine Reduction

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

Tender chunks of beef slowly braised until meltingly soft, paired with caramelized roasted root vegetables and a rich red wine reduction sauce. This french-inspired beef ready in about 225 minutes pairs beef chuck, cut into 1.5-inch cubes, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 1.5-inch cubes
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3 tbsp olive oil
• 1 large (about 1 cup) yellow onion, diced
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef broth
• 3 fresh thyme sprigs
• 2 bay leaves
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 lb baby red potatoes, halved
• 1 tbsp fresh rosemary, chopped
• 1 tbsp honey
• 2 tbsp butter

Instructions

1. Step 1: Preheat oven to 375°F. Toss 3 peeled and chopped carrots, 2 peeled parsnips cut into 1-inch pieces, and 1 lb halved baby red potatoes with 2 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1 tbsp honey, and 1 tsp kosher salt. Spread on a rimmed baking sheet and roast for 35-40 minutes until golden and caramelized, tossing halfway through.
2. Step 2: Meanwhile, season 2 lbs beef chuck cubes evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add beef in batches, searing for 3-4 minutes per side until deeply browned, then transfer to a plate.
3. Step 3: Reduce heat to medium and add 1 large diced yellow onion, 2 chopped celery stalks, and 4 minced garlic cloves to the Dutch oven. Sauté for 5-6 minutes until softened and fragrant. Stir in 2 tbsp tomato paste and cook for 1 minute until it darkens slightly.
4. Step 4: Pour in 1 cup dry red wine, scraping the bottom of the pot to deglaze and release browned bits. Simmer for 3 minutes until the wine reduces by half.
5. Step 5: Return the seared beef to the pot and add 2 cups beef broth, 3 sprigs fresh thyme, and 2 bay leaves. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to the oven. Braise at 325°F for 2.5 to 3 hours, until the beef is fork-tender.
6. Step 6: Remove the Dutch oven from the oven. Discard thyme sprigs and bay leaves. Stir in 2 tbsp butter to enrich the sauce and adjust seasoning with salt and pepper.
7. Step 7: Serve the braised beef topped with the roasted root vegetables, spooning the red wine reduction sauce generously over the dish.