Slow-Cooked Braised Beef with Red Wine and Root Vegetables

By · Reviewed by AislePrompt Editorial · ·

Tender beef simmered slowly in red wine with carrots, onions, and aromatic herbs for a rich, comforting meal. This french-inspired beef ready in about 200 minutes pairs beef chuck roast, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 180 min Serves 6 French cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 lbs beef chuck roast and season with 1 1/2 tsp salt and 1 tsp black pepper. Lightly dust with 2 tbsp all-purpose flour.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the beef for 4-5 minutes per side until a deep brown crust forms, then transfer to a plate.
  3. Step 3: Add 1 large diced yellow onion and 4 minced garlic cloves to the Dutch oven; sauté for 3 minutes until fragrant and translucent.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 1 cup dry red wine, scraping the bottom to loosen browned bits; simmer for 5 minutes until wine reduces slightly.
  5. Step 5: Return beef to the pot along with 2 cups beef broth, 3 medium peeled and chunked carrots, 3 fresh thyme sprigs, and 1 bay leaf. Bring to a gentle simmer.
  6. Step 6: Cover and cook on low heat for 3 hours, or until beef is fork-tender and the sauce thickens, stirring occasionally.
  7. Step 7: Remove thyme sprigs and bay leaf before serving, spooning the rich sauce and vegetables over the beef.

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Frequently asked questions

How long does Slow-Cooked Braised Beef with Red Wine and Root Vegetables take to make?

Total time is about 200 minutes (20 min prep + 180 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-Cooked Braised Beef with Red Wine and Root Vegetables?

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 beef chuck roast from drying out.

Can I substitute ingredients in Slow-Cooked Braised Beef with Red Wine and Root Vegetables?

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-Cooked Braised Beef with Red Wine and Root Vegetables 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-Cooked Braised Beef with Red Wine and Root Vegetables?

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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