Slow-Cooked Beef with Obsessional Red Wine and Mushroom Sauce

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender slow-cooked beef simmered in a rich red wine and mushroom sauce that lingers with deep, savory flavors. This French-inspired beef recipe, ready in about 210 minutes, pairs beef chuck roast, salt, black pepper 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

2 lbs beef chuck roast
1 1/2 tsp salt
1 tsp black pepper
3 tbsp olive oil
8 oz sliced button mushrooms
1 large diced yellow onion
3 minced garlic cloves
1 1/2 cups dry red wine
2 cups beef broth
3 fresh thyme sprigs
2 tbsp butter
1 tbsp cornstarch
2 tbsp water

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Instructions

Step 1: Season 2 lbs beef chuck roast generously with 1 1/2 tsp salt and 1 tsp black pepper on all sides.
Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Sear the beef roast for 5 minutes per side until browned and caramelized. Remove and set aside.
Step 3: Add 8 oz sliced button mushrooms and 1 large diced yellow onion to the pot. Sauté for 6-7 minutes until softened and golden.
Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
Step 5: Pour in 1 1/2 cups dry red wine and 2 cups beef broth, scraping the bottom of the pot to loosen browned bits.
Step 6: Return beef to the pot, add 3 sprigs fresh thyme, and bring to a simmer. Cover and reduce heat to low. Cook gently for 3 hours or until beef is fork-tender.
Step 7: Remove beef and cover to keep warm. Mix 1 tbsp cornstarch with 2 tbsp water until smooth and stir into the sauce.
Step 8: Increase heat to medium and cook sauce for 3-4 minutes until thickened. Stir in 2 tbsp butter for richness.
Step 9: Slice beef and serve topped with the red wine mushroom sauce.