Red Wine Braised Beef

A bowl of stew with meat and vegetables.

Red Wine Braised Beef

Servings 6 Servings


  • 4 pounds beef chuck roast, cut into 3 to 4" pieces
  • 1 tablespoon kosher salt, plus more to taste
  • ½ teaspoon ground black pepper, plus more to taste
  • 2 tablespoons canola or grapeseed oil
  • 1 large onion, cut into ½” pieces
  • 4 garlic cloves, thinly sliced
  • 2 ribs celery, cut into ½” pieces
  • 2 leeks, (white and light green parts only, sliced ¼” thick)
  • 3 carrots, peeled and cut in half lengthwise
  • 2 cups hearty red wine
  • 2 cups beef, chicken, or veggie stock
  • 2 tablespoons tomato paste
  • 1 bunch fresh thyme, tied with kitchen string
  • 2 bay leaves


  • Preheat an oven to 375°F. Dry the beef well with paper towel and generously season on all sides with salt and pepper.
  • Heat oil in a large oven proof pot or Dutch oven, over medium-high. Brown the meat on all sides until deeply golden brown, 3-4 minutes per side. Transfer to a plate. Reduce heat to medium-low and add onions, celery, leeks, and garlic. Sauté until veggies are tender, about 5 minutes.
  • Add the wine, stock and tomato paste and bring to a simmer. Return the meat to the pan and nestle in the carrots, thyme bundle, and bay leaves; season with salt and pepper. Cover the pan and place in the preheated oven for 3 hours. Turn the meat over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be fork tender. Serve with the braising liquid and mashed potatoes. Enjoy!