Slow-Braised Beef with Root Vegetables and Red Wine Reduction
Tender chunks of beef slowly braised with carrots, onions, and celery in a rich red wine sauce, perfect for a comforting dinner. This french-inspired beef ready in about 170 minutes pairs beef chuck, cut into 2-inch cubes, large yellow onion, diced, celery stalks, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 2 lbs beef chuck, cut into 2-inch cubes
- 3 medium carrots, peeled and cut into 1-inch pieces
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 1/2 cups dry red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 1/2 tsp salt
- 1 tsp black pepper, freshly ground
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add 2 lbs beef chuck cubes in batches without crowding, browning each side for 3-4 minutes until deep golden; transfer browned beef to a plate.
- Step 2: Reduce heat to medium; add 1 large diced yellow onion, 2 diced celery stalks, and 3 peeled carrots cut into 1-inch pieces. Sauté for 6-7 minutes until softened and fragrant.
- Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1-2 minutes until the tomato paste darkens and becomes aromatic.
- Step 4: Pour in 1 1/2 cups dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and lift browned bits. Simmer for 5 minutes until the wine reduces by about one-third.
- Step 5: Return the browned beef to the pot and add 2 cups beef broth, 3 fresh thyme sprigs, 1 bay leaf, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper. Bring to a gentle simmer, then cover and reduce heat to low.
- Step 6: Cook covered on low heat for 2 to 2 1/2 hours, stirring occasionally, until the beef is fork-tender and the sauce thickens to a rich consistency. Remove thyme sprigs and bay leaf before serving.
Frequently asked questions
How long does Slow-Braised Beef with Root Vegetables and Red Wine Reduction take to make?
Total time is about 170 minutes (20 min prep + 150 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 Root Vegetables and Red Wine Reduction?
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 large yellow onion, diced from drying out.
Can I substitute ingredients in Slow-Braised Beef with Root Vegetables and Red Wine Reduction?
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 Root Vegetables and Red Wine Reduction 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 Root Vegetables and Red Wine Reduction?
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.
