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Fall-apart tender Braised Beef is the kind of dinner that somehow feels both fancy and rustic at the same time. Chuck roast is seared on the stovetop, then finished in the oven on low, gentle heat with a trio of vegetables until it’s so tender, you can cut it with a spoon. Comfort food goodness!

braised beef served over mashed potatoes

Why You’ll Love This Red Wine Braised Beef Recipe

  • Easy, Mostly Hands-Off Cooking. Braised beef in a Dutch oven is almost like slow cooker braised beef (or Crockpot Roast) because after a quick sear, the cooking is all hands-off as the beef braises in the oven for a few hours. This is the perfect Sunday dinner!
  • Hearty and Comforting. If you’re a fan of dishes like Instant Pot Roast and Beef Bouguignon, you’ll find this red wine braised beef equally swoon-worthy. And just like those dishes, braised beef is ideal for serving over Mashed Potatoes.
  • Budget-Friendly. Chuck roast is an affordable cut of beef that’s fabulous for braising—and other gentle cooking methods like Crockpot Beef Stew and Italian Beef.
  • Exceptionally Flavorful. The braising process is a one-two punch when it comes to knockout flavor. We start by searing the beef until it has a golden crust, then cook it low and slow with vegetables, wine, and thyme. The long, slow cooking process breaks down the connective tissue, transforming a tough cut of meat into something succulent, tender, and delicious. (Braised Chicken Thighs are also a standout!)
overhead view of braised beef with mashed potatoes in bowl

How to Make Braised Beef

The Ingredients

  • Boneless Beef Chuck Roast. Brisket is another option for braised beef, or you can use short ribs (a la this Braised Short Ribs recipe).
  • Vegetables. I use the classic trio of yellow onion, carrots, and celery. Quartered cremini mushrooms would be a fabulous addition as well.
  • Garlic. Use plenty of garlic for savory flavor.
  • Dry Red Wine. Such as Cabernet Sauvignon, Merlot, or Pinot Noir.
  • Fresh Thyme. You can substitute dried thyme if you don’t want to buy fresh. (And if you do buy fresh and have leftovers, add sprigs to Roasted Root Vegetables as they bake.)
  • Low-Sodium Beef Broth. It doesn’t have to be homemade broth, but it should be high-quality.
  • Mashed Potatoes. The best accompaniment to braised beef, in my humble opinion.

Substitution Tip

Red wine braised beef is my favorite, but if you prefer to skip the alcohol, simply replace the wine with extra beef broth.

The Directions

chuck roasted seasoned with salt and pepper for making braised beef
  1. Season. Pat the beef dry and season with lots of salt and pepper.
seared beef in pan
  1. Sear. Get a golden-brown crust on all sides.
vegetables cooking in pan for braised beef
  1. Soften the Veggies. Then add the garlic.
pouring broth into pan of vegetables and seared meat for braised beef
  1. Deglaze. Scrape up any browned bits from the bottom of the pot (this is FLAVOR!).
seared beef in dutch oven before braising
  1. Cook. Braise beef in a 325 degree F oven for 2 1/2 to 3 hours.
red wine braised beef in dutch oven
  1. Finish. Rest for at least 10 minutes. Reduce the pan juices to make a sauce, if desired. ENJOY!

Storage Tips

  • To Store. Refrigerate leftover braised beef in an airtight container for up to 4 days.
  • To Reheat. Rewarm in a Dutch oven on the stovetop over medium-low heat or in the microwave.
  • To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Meal Prep Tip

You can get a head start on this recipe by cutting the vegetables up to 2 days in advance. Store them in an airtight container until you’re ready to cook.

Leftover Ideas

Use leftover braised beef for sandwiches or as a shortcut for making Easy Shepherd’s Pie.

red wine braised beef in dutch oven

What to Serve with Braised Beef

Recipe Tips and Tricks

  • Choose a Decent Wine. If you wouldn’t drink it on its own, you shouldn’t use it for cooking. (Which means those cheap cooking wines are out of the question!) I like to use a variety that falls on the low end of mid-tier in price. If you were to rank wines on a scale of 1 to 10, I’d say a solid 3 to 4 is good for cooking.
  • Sear in Batches. To get a good sear, the beef needs some breathing room. You can crowd it into the pan during the braising, but for that initial sear, do it in batches to get that perfect golden-brown crust.
  • Cook Until the Beef Is Tender. Tough meat just means your beef needs to cook longer. Braised beef will never be tough when it’s cooked long enough.
bowl of mashed potatoes topped with red wine braised beef

Braised Beef

5 from 11 votes
Fall-apart tender red wine braised beef is cooked low and slow with herbs and vegetables in a Dutch oven for maximum flavor. So easy!

Prep: 15 minutes
Total: 4 hours 15 minutes

Servings: 4 -6 servings


  • 3 pounds boneless beef chuck roast cut into 3- to 4-inch pieces (I cut mine into 4 pieces)
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion cut into 1/4-inch cubes (about 2 cups)
  • 3 large carrots peeled and cut into 1/2-inch pieces (about 1 heaping cup)
  • 3 celery stalks cut into 1/4-inch pieces (about 1 heaping cup)
  • 4 garlic cloves chopped
  • 1 cup dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir
  • 4 fresh thyme sprigs or 1 teaspoon dried thyme, plus optional fresh thyme for garnish
  • 1 cup low-sodium beef broth plus more as needed
  • Mashed potatoes for serving


  • Preheat the oven to 325°F with a rack in the lower third and no racks above to make room for a Dutch oven or similar large, sturdy pot.
  • Pat the beef dry with a paper towel and season generously on all sides with salt and pepper.
  • Heat the oil in an oven-safe Dutch oven or similar large, sturdy pot over medium heat. Once shimmering, add the beef, working in batches to avoid crowding the pan. Sear until you have a golden-brown crust on all sides, about 3 minutes per side. Transfer seared beef to a plate and repeat with the remaining beef. Leave any drippings in the pot.
  • With the pot set over medium heat, add the onions, carrots, and celery and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 1 minute, until fragrant. Don’t burn it!
  • Return the beef to the pot along with any juices that have accumulated. Add the wine, scraping up any browned bits on the bottom of the pot. Add the thyme sprigs, broth, and a pinch of salt, and bring to a simmer. Turn off the heat. Cover the dish and carefully transfer to the oven. Braise for 2½ to 3 hours, until the beef is easily pierced with a knife. Remove from the oven.
  • Fish out and discard the thyme sprigs. Cover the dish and let rest for at least 10 minutes and up to 1 hour before serving. Garnish with fresh thyme leaves. (See notes if you’d like to thicken the braising liquid).


  • If you wish to reduce the sauce, remove the braised beef from the pot and cover the meat to keep it warm. Bring the braising liquid to a simmer on the stove and simmer until reduced to your liking. Return the beef to the sauce and warm through before serving.
  • TO STORE: Refrigerate leftover braised beef in an airtight container for up to 4 days.
  • TO REHEAT: Rewarm in a Dutch oven on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.


Serving: 1(of 4)Calories: 734kcalCarbohydrates: 10gProtein: 67gFat: 43gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 235mgPotassium: 1469mgFiber: 2gSugar: 3gVitamin A: 7752IUVitamin C: 7mgCalcium: 93mgIron: 8mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This recipe was SO easy I can’t believe I haven’t tried it before. I made these last night for dinner and they were so good; tender and full of flavor. Absolutely beautiful! So rich and hearty. Leftovers were even better when reheated. Thanks so much!5 stars

  2. I made this last night for dinner and it was delicious. Simple to make and restaurant worthy meal. I used a combination of chuck roast and spare ribs. Served with mashed potatoes and boiled veggies.5 stars

  3. Finally made this, it has been on my list for ages, it was delish! I didn’t use boneless beef chuck roast. I had Costco short ribs in the fridge but boneless, so I wasn’t sure if it was going to taste as good, but surprisingly it did! I served it over parmesan polenta with fresh parsley on top!5 stars