Red Wine Braised Beef: Tender Italian-Style Beef Chuck Recipe

This Red Wine Braised Beef is rich, tender, and deeply flavorful. Slow-cooked beef chuck simmers gently in red wine, beef broth, and aromatic herbs until it becomes fork-tender and coated in a silky sauce.

It’s the perfect comfort food for Sunday dinner, holidays, or any time you want a cozy, impressive meal with minimal effort.

Why You’ll Love This Braised Beef

• Ultra tender, melt-in-your-mouth texture
• Deep, rich flavor from red wine and herbs
• Perfect make-ahead main course
• Great for entertaining
• Even better the next day

Slow cooking transforms an affordable cut like beef chuck into something restaurant-worthy.

Frequently Asked Questions

What is the best cut for braised beef?

Beef chuck is ideal because it contains connective tissue that breaks down during slow cooking.

Can I make it in a Dutch oven?

Yes, a Dutch oven is perfect for even heat distribution.

Can I cook it in the oven?

Yes, cook covered at 160°C (320°F) for about 2.5–3 hours.

Why is my beef tough?

It likely needs more time. Tough meat means collagen hasn’t fully broken down yet.

How to Make Red Wine Braised Beef

Step 1

Step 1

Choose a cut rich in connective tissue, like beef chuck. Trim excess fat and cut into large chunks.

Choose a cut rich in connective tissue, like beef chuck. Trim excess fat and cut into large chunks.

Pat the meat completely dry with paper towels — this ensures proper browning.

Heat a drizzle of olive oil in a heavy-bottomed pot or Dutch oven. Brown the meat in batches until deeply golden on all sides. Season with salt, then remove and set aside.

Dice the carrots and celery and finely slice the onion.

Step 2

Step 2

Pat the meat completely dry with paper towels — this ensures proper browning.

In the same pot, add the vegetables and crushed garlic. Cook gently until softened.

Remove the garlic, stir in the 30g tomato paste, and cook for a minute to deepen its flavor.

Return the beef to the pot. Deglaze with 500ml red wine, scraping the bottom to release browned bits.

Add 500ml beef broth, enough to almost cover the meat.

Season with salt and pepper. Add the bouquet garni.

Step 3

Step 3

Heat a drizzle of olive oil in a heavy-bottomed pot or Dutch oven. Brown the meat in batches until deeply golden on all sides. Season with salt, then remove and set aside.

Cover and simmer on very low heat for 2–3 hours, until the beef is fork-tender.

If the sauce is too thin at the end, remove the meat and reduce the sauce uncovered over higher heat. Return the meat to coat.

Step 4

Step 4

Dice the carrots and celery and finely slice the onion.

Serve hot with plenty of sauce.