Slow-Braised Beef with Tomato and Red Wine Reduction

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

Tender beef slowly braised in a rich tomato and red wine sauce, infused with garlic and herbs, perfect for a comforting dinner. This french-inspired beef ready in about 215 minutes pairs pounds beef chuck roast, tablespoons olive oil, medium, diced yellow onion 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.

Prep: 20 min Cook: 195 min Serves 6 French cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Pat dry 2 pounds beef chuck roast and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large oven-safe pot over medium-high heat. Sear beef on all sides until deeply browned, about 4 minutes per side, then remove and set aside.
  2. Step 2: In the same pot, add 1 medium diced yellow onion and sauté over medium heat for 5 minutes until softened and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Pour in 1 cup dry red wine and simmer for 3 minutes, scraping up browned bits from the pot. Add 14 ounces crushed tomatoes, 1 cup beef broth, 3 fresh thyme sprigs, and 1 bay leaf. Stir to combine.
  4. Step 4: Return the seared beef to the pot, cover with a lid, and place in the preheated oven. Braise for 3 hours, turning the beef halfway through, until the meat is tender and easily pulls apart with a fork.
  5. Step 5: Remove beef and tent with foil. Discard thyme sprigs and bay leaf. Reduce sauce on stovetop over medium heat for 10 minutes until thickened. Slice or shred beef and serve with the rich tomato and red wine reduction spooned over the top.

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Frequently asked questions

How long does Slow-Braised Beef with Tomato and Red Wine Reduction 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 Tomato 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 pounds beef chuck roast from drying out.

Can I substitute ingredients in Slow-Braised Beef with Tomato 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 Tomato 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 Tomato 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.

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