Red Wine Braised Beef

Red Wine Braised Beef

Red Wine Braised Beef

Whether the weather is hot or cold, sometimes you just need a hearty meal. Red Wine Braised Beef is the epitome of heartiness with all of the soul-warming flavor a tender roast provides.

Our braised beef recipe gets a flavor boost by cooking low and slow in a generous helping of our Barrel Select, a Cabernet Sauvignon and Merlot blend that has been aged in Tennessee oak barrels for over 12 months.

Red Wine Braised Beef Red Wine Braised Beef Red Wine Braised Beef

If you don’t have any Barrel Select on hand, any of our other dry reds will do nicely (especially our 3-8-2 !)

Here’s a handy tip: a half bottle of dry red wine that is beginning to oxidize (read: not taste as great as it did two days ago) works fantastically in this recipe.

Give yourself plenty of time to make this dish. It’s perfect for a Sunday supper.

Are you a local Tennessean? Check out one of our tasting rooms!

Out-of-state wine lover? You can order online. We ship to over 30 states!

Red Wine Braised Beef

Beef Braised in Red Wine

Red Wine Braised Beef is a hearty, savory dish that perfectly showcases a the complex flavors of our dry red wines.
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine American
Servings 4


  • 2 Tbls. olive oil
  • 3 lb. boneless beef chuck roast
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 lb bacon finely chopped
  • 1 medium onion finely chopped
  • 1 medium carrot finely chopped
  • 2 celery ribs finely chopped
  • 4 garlic cloves thinly sliced
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 3 Tbls. tomato paste
  • 2 cups of Barrel Select or other dry red wine
  • 2 cups water


  • Put oven rack in the middle and preheat oven to 325
  • Heat oil in a large dutch oven until hot but not smoking.
  • Meanwhile, pat meat dry and season with salt and pepper.
  • Brown meat on both sides for about 10 minutes total.
  • Remove meat from pan and let rest on a plate. Add bacon to pan and saute until browned.
  • Add the veggies and cook until they are softened and golden brown.
  • Add garlic, thyme, rosemary and saute for 1 minute. Then add tomato paste and stir in and cook for 1 minute. Add wine and boil until liquid is reduced by half.
  • Add water to the pan and bring to a simmer. Return meat and any juices to the pan. Cover the pot with the lid and transfer to the oven.
  • Cook for 2 1/2 to 3 hours or until meat is very tender.
  • Remove from pan and slice across the grain. Serve on top of potatoes or grits and top with sauce from pan.