Braised Beef Chuck Roast with Red Wine

Name: Braised Beef Chuck Roast with Red Wine
Prep time: 20 min
Cook time: 180 min
Total time: 215 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg beef chuck roast; 2 tablespoons olive oil; 1 cup red wine (Cabernet Sauvignon recommended); 2 cups beef broth; 1 onion (chopped); 3 cloves garlic (minced); 2 carrots (sliced); 2 celery stalks (sliced); 1 tablespoon tomato paste; 1 teaspoon dried thyme; 2 bay leaves; to taste salt and pepper

215 min 6 servings Medium

All Recipes

Tender and flavourful braised beef chuck roast simmered in rich red wine sauce.

Prep

20 min

Cook

180 min

Total

215 min

Servings

Difficulty

Medium

Braised beef chuck roast with red wine is a classic dish that brings warmth and comfort to any meal. The process of slow cooking in a rich, aromatic wine sauce results in a tender, melt-in-your-mouth texture that is hard to resist. This dish is perfect for family gatherings or a cozy dinner at home. The combination of red wine, herbs, and vegetables creates a complex flavour profile that pairs beautifully with the beef, making it a standout entree.

Instructions

Preheat and prepare

Preheat your oven to 325°F (163°C). Pat the beef chuck roast dry with paper towels, then season generously with salt and pepper.

Pro tip: Drying the beef helps it brown better.

Sear the beef

In a large ovenproof pot or Dutch oven, heat olive oil over medium-high heat. Add the beef and sear on all sides until browned, about 4-5 minutes per side. Remove and set aside.

Pro tip: Searing locks in the beef's juices and adds flavour.

Sauté vegetables

In the same pot, add onion, garlic, carrots, and celery. Cook until the onion is translucent, about 5 minutes. Stir in the tomato paste and cook for another minute.

Pro tip: Tomato paste adds depth to the sauce.

Deglaze with wine

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.

Pro tip: Deglazing incorporates all the flavours into the sauce.

Combine ingredients

Return the beef to the pot. Add beef broth, thyme, and bay leaves. Bring to a simmer.

Braise in oven

Cover the pot and transfer to the preheated oven. Braise for 3 hours, or until the beef is fork-tender.

Pro tip: Check occasionally to ensure there's enough liquid, adding more broth if needed.

Rest and serve

Remove beef from the pot and let it rest for 15 minutes before slicing. Serve with sauce and vegetables.

Pro tip: Resting allows the juices to redistribute within the meat.

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Tips & Tricks

Choose a well-marbled beef chuck roast for optimal tenderness.
Use a full-bodied red wine like Cabernet Sauvignon for depth of flavour.
Deglaze the pan thoroughly to incorporate all the flavours into the sauce.
Let the beef rest before slicing for juicier results.

Frequently Asked Questions

recette boeuf braisé four

Preheat the oven to 325°F (163°C) for braising beef in the oven.

boeuf braisé au vin rouge

Use a full-bodied red wine like Cabernet Sauvignon to enhance the flavour of braised beef.

What cut of beef is best for braising?

A beef chuck roast is ideal for braising due to its marbling, which results in tender meat.

How long should beef be braised in the oven?

Braise the beef in the oven for about 3 hours or until it is fork-tender.

What temperature should braised beef be cooked to?

The beef should reach an internal temperature of 145°F (63°C) for safety and tenderness.

Can you use a different type of wine?

Yes, any full-bodied red wine will work, but Cabernet Sauvignon is recommended for its depth of flavour.

Serving Suggestions

Serve this braised beef chuck roast with a side of creamy mashed potatoes or crusty bread to soak up the luscious sauce. It also pairs well with a light salad or steamed vegetables for a balanced meal. Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months. Reheat gently to maintain the tender texture.