Solemn Braised Beef with Red Wine and Mushrooms

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A thoughtful, slow-braised beef dish simmered in red wine with earthy mushrooms, perfect for a sober, elegant dinner. This French-inspired beef recipe, ready in about 170 minutes, pairs beef chuck roast, olive oil, yellow onion 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.

Ingredients

• 2 lbs beef chuck roast
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, sliced into 1/2-inch rounds carrots
• 4 minced garlic cloves
• 8 oz, quartered cremini mushrooms
• 1 1/2 cups dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp freshly ground black pepper

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

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 2 lbs beef chuck roast and season with 1 1/2 tsp salt and 1 tsp freshly ground black pepper evenly.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the beef roast on all sides for about 4 minutes per side until a deep brown crust forms, then remove and set aside.
3. Step 3: Lower heat to medium and add 1 large diced yellow onion and 2 sliced medium carrots to the pot. Sauté for 5 minutes until softened and translucent.
4. Step 4: Add 4 minced garlic cloves and 8 oz quartered cremini mushrooms, cooking for 3 minutes until mushrooms release moisture and edges brown.
5. Step 5: Stir in 2 tbsp tomato paste and cook for 1 minute until fragrant.
6. Step 6: Pour in 1 1/2 cups dry red wine, scraping the bottom of the pot to release browned bits. Simmer for 5 minutes to reduce slightly.
7. Step 7: Return the beef to the pot and add 2 cups beef broth, 3 fresh thyme sprigs, and 2 bay leaves. Bring to a simmer.
8. Step 8: Cover and transfer to the oven. Braise for 2 1/2 hours until beef is tender and pulls apart easily.
9. Step 9: Remove beef and herbs, skim fat from sauce, and reduce sauce over medium heat if needed until slightly thickened. Slice beef and serve drizzled with sauce.