Red wine braised beef, an easy meal cooked in a dutch oven. Easy, flavorful, and delicious.
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5 from 2 votes

Red Wine Braised Beef

A red wine braised beef cooked in a dutch oven until fork tender. Extremely flavorful, with veggies on the side. Absolutely delicious beef.
Prep Time15 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 45 mins
Course: Beef
Cuisine: French
Keyword: braised beef, red wine
Servings: 6
Calories: 746kcal
Author: Rachael

Ingredients

  • 4 Tbs butter divided
  • 1 large or 2 medium, yellow onions, sliced thin
  • 2 large carrots peeled and diced
  • 2 large ribs of celery diced
  • 2 tsp minced garlic
  • 4 lb chuck roast
  • 1/2 cup flour
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 cups Garnacha Red Wine Varietal
  • 1 cup beef broth
  • 2 Tbs Worcestershire sauce
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 bay leaves

Instructions

  • Preheat oven to 325 degrees.
  • Add 2 Tbs to an oven safe dutch oven, and melt.
  • Add in diced carrots and garlic, and let cook for 10 minutes, until soft and fragrant. Try not to stir too much.
  • Add in onion and celery, let cook an additional 3-5 minutes.
  • Remove from pan, into a large bowl, and set aside.
  • Pat chuck roast dry with a paper towel, and set aside.
  • In a small bowl, mix together flour, salt, pepper, garlic powder, and onion powder, then pour over chuck roast, and coat the exterior.
  • Add 2 Tbs of butter into the dutch oven the veggies came out of, and sear the chuck roast for 4-5 minutes per side until it turns a nice golden brown, and has a crust. You want brown, not grey meat. Use tongs to help you sear all sides, even the edges.
  • Remove the roast from the pan.
  • Pour Garnacha wine into the pan, and use a spatula to deglaze the pan by scraping the bottom and getting all the brown bits up.
  • Add the beef broth, Worcestershire sauce, bay leaves, rosemary, and thyme to the pot.
  • Dump veggies back in.
  • Add beef on top of the veggies.
  • Put lid on.
  • Place in oven at 325 degrees, and cook for 3-4 hours until fork tender.

Nutrition

Calories: 746kcal | Carbohydrates: 15g | Protein: 60g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 229mg | Sodium: 933mg | Potassium: 1289mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3760IU | Vitamin C: 3.1mg | Calcium: 82mg | Iron: 7.7mg