Slow-Braised Beef with Root Vegetables and Red Wine Reduction

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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 recipe, ready in about 170 minutes, pairs beef chuck, cut into 2-inch cubes, 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. 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 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.