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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 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
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.