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Red Wine Braised Beef

Red Wine Braised Beef

Tender beef chuck braised low and slow in a bold red wine sauce with fresh herbs, served over creamy mashed potatoes. The ultimate comfort meal.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 45 minutes
Servings 6

Ingredients
  

  • 4 lbs beef chuck roast cut into large (3-4") pieces
  • 2 tablespoons neutral oil
  • 1 yellow onion chopped
  • 2 large leeks white and light green parts only, rinsed and sliced
  • 4 garlic cloves peeled and thinly sliced
  • 3 large carrots peeled and chopped
  • 2 cups red wine like merlot or cabernet sauvignon
  • 2 cups beef stock homemade is preferable
  • 4-5 fresh thyme sprigs
  • 2 fresh bay leaves
  • Kosher salt
  • Freshly ground black pepper
  • Fresh minced chives for serving
  • Mashed potatoes for serving

Instructions
 

  • Preheat an oven to 350 degrees F. Pat the beef very dry using a paper towel and generously season on all sides with salt and pepper.
  • Sear the beef. In a large braiser or dutch oven, heat oil until over medium high shimmering. Brown meat on all sides until deeply golden brown, 3-4 minutes per side. Transfer to a plate.
  • Sauté the aromatics. Reduce heat to medium low and add onions, leeks, and garlic. Saute until onions and leeks are just tender, about 5 minutes.
  • Deglaze the pan, then braise. Add the wine and stock and bring to a simmer. Season lightly with salt and pepper. Return the meat to the pan and nestle in the carrots, thyme sprigs, and bay leaves. The meat should sit just above the liquid line. Cover and transfer to the oven for 2 1/2 hours. Remove lid and cook for another 30-45 minutes, until the beef is fork tender.
  • Rest before serving. Remove from the oven and skim off the layer of fat on top and discard. Cover and rest the beef in the juices for at least 45 minutes. Gently re warm on the stove before serving.

Notes

  • To store: Let the beef and liquid cool to room temperature and store in an airtight container for 4-6 days in the fridge.
  • To freeze: Let the beef and liquid cool to room temperature and then store in a freezer safe ziplock bag. Try to press most of the air out of the bag while sealing, this helps prevent freezer burn. Label and freeze for up to 3 months.
  • To reheat: Braised beef is best reheated in a skillet or dutch oven. Add the beef and liquid to a dutch oven or skillet, adding a little extra beef broth or water as needed. Cover and simmer on low until the beef is tender and warmed through.