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Red Wine Braised Beef with Carrots and Thyme Recipe

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4.3 from 6 reviews

This utterly delicious and tender red wine braised beef recipe features a flavorful chuck roast slowly cooked in a rich red wine and aromatic herb sauce. Enhanced with caramelized onions, garlic, leeks, and carrots, this dish is perfect for a comforting meal served over creamy mashed potatoes or polenta. The slow oven braising method results in melt-in-your-mouth beef with deep, complex flavors.

Ingredients

Beef and Seasoning

  • 3½–4 lb beef chuck roast
  • 3–4 tsp kosher salt, divided
  • Freshly ground black pepper, to taste
  • 2 tbsp neutral oil (such as grapeseed oil)

Vegetables and Aromatics

  • 1 large sweet onion, chopped into 1-inch pieces
  • 2 leeks, rinsed well, halved and cut into ½-inch pieces
  • 4 cloves garlic, finely chopped or grated
  • 3 large carrots, peeled and cut into 1-inch pieces
  • 2 tbsp tomato paste

Liquids and Flavorings

  • 2 cups red wine (full-bodied or medium-bodied)
  • 2 cups low-sodium beef broth
  • 2 tbsp low-sodium soy sauce (or Worcestershire sauce)
  • 2 tsp Dijon mustard
  • 2 dried bay leaves
  • 10–12 sprigs fresh thyme (or a mix of thyme and rosemary)

To Serve

  • Mashed potatoes or polenta
  • Chives, thinly sliced
  • Flaky sea salt, for garnish

Instructions

  1. Bring the beef to room temperature: Allow the chuck roast to sit out at room temperature for 30 minutes prior to cooking to ensure even browning and consistent cooking time.
  2. Season the chuck roast: Preheat the oven to 350°F (177°C). Pat the beef dry with paper towels, then season generously with about 3-4 tsp kosher salt and freshly ground black pepper on all sides.
  3. Brown the beef: Heat 2 tbsp neutral oil in a large Dutch oven or deep pot over medium-high heat until hot. Add the seasoned chuck roast and cook for about 4 minutes per side until nicely browned. Use tongs to transfer the beef to a plate without draining the grease from the pot.
  4. Sauté the aromatics: Add the chopped onion and sliced leeks to the pot. Season with ½ tsp kosher salt and cook, stirring occasionally, for 3-4 minutes until softened. Add the chopped garlic and cook for another minute. Stir in the tomato paste, breaking it up evenly as it incorporates into the vegetables.
  5. Deglaze with wine: Pour in the red wine and use a spatula to scrape up any browned bits from the pot’s bottom. Allow the wine to simmer and reduce slightly for 2-3 minutes.
  6. Add remaining sauce ingredients: Stir in the beef broth, soy sauce, Dijon mustard, dried bay leaves, and fresh herb sprigs (tied with kitchen twine if desired). Add the chopped carrots and mix to combine.
  7. Return the beef to the pot: Nestle the chuck roast into the liquid, ensuring it is about two-thirds submerged.
  8. Braise the beef: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for approximately 3 hours or until the meat is fork tender.
  9. Shred the beef: Remove the pot from the oven, uncover carefully, and skim off any fat or scum from the surface. Transfer the beef to a cutting board and let it rest until cool enough to handle. Use two forks or tongs to shred the meat into bite-sized pieces.
  10. Finish and serve: Remove and discard the herb sprigs and bay leaves. Taste the braising liquid and vegetables and adjust seasoning as needed. You may strain the vegetables if desired or leave them in. Serve the shredded red wine braised beef over creamy mashed potatoes or polenta, spoon some braising liquid and vegetables on top, and garnish with thinly sliced chives and a pinch of flaky sea salt. Enjoy!

Notes

  • Allowing the beef to come to room temperature before cooking promotes even browning and better texture.
  • A full-bodied or medium-bodied red wine such as Cabernet Sauvignon, Merlot, or Shiraz works best for this braise.
  • Tying herbs together with kitchen twine makes removal easier after cooking but is optional.
  • Do not drain the pot’s browned bits or cooking fat before sautéing aromatics; these add essential flavor.
  • This dish can be prepared a day ahead, as flavors deepen after resting overnight in the refrigerator.
  • Leftovers reheat well and make excellent sandwiches or stew bases.

Find it online: https://bitezly.com/red-wine-braised-beef-with-carrots-and-thyme-recipe/