This Red Wine Braised Beef is slow-cooked to perfection with rich red wine, aromatic herbs, and tender vegetables for the ultimate cozy comfort food.

Scale

3 lbs beef chuck roast or short ribs

2 tbsp olive oil

1 large onion, diced

3 carrots, chopped

2 celery stalks, chopped

4 garlic cloves, minced

2 tbsp tomato paste

2 cups red wine (Cabernet or Merlot)

2 cups beef broth

2 bay leaves

2 sprigs fresh rosemary

3 sprigs thyme

Salt and black pepper, to taste

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1. Preheat oven to 325°F (163°C).

2. Pat the beef dry, season with salt and pepper. Heat oil in a Dutch oven and sear beef on all sides. Remove and set aside.

3. In the same pot, add onion, carrots, and celery. Cook until softened. Add garlic and tomato paste; cook 2 minutes more.

4. Pour in red wine and scrape up any browned bits from the bottom. Simmer 5 minutes.

5. Return the beef to the pot. Add beef broth, bay leaves, rosemary, and thyme.

6. Cover and transfer to the oven. Braise for 2.5 to 3 hours until meat is fork-tender.

7. Remove beef and shred or slice. Strain sauce if desired and reduce slightly for a thicker gravy.

8. Serve hot with mashed potatoes, polenta, or crusty bread.

Use a full-bodied red wine for the richest flavor.

Make ahead and refrigerate overnight for even better taste.

Great for meal prep or freezing in portions.