This red wine braised beef is made by slow cooking an inexpensive beef roast in red wine, beef broth, carrot, onion, and celery until fall-apart tender. An Italian classic. Simple, elegant, and ideal for entertaining.
There’s something magical about beef braised in red wine. Tossing a cheap cut of beef, a bottle of wine, and some vegetables in a single pot and having it turn into a sigh-inducingly tender roast beef, complete with glossy, magazine-worthy pan sauce, is alchemy of the most ethereal sort. Thankfully, while braising requires a little time to work its considerable magic, it takes very little effort, making it a superlative weekend meal that’s ideal for entertaining No wand required.–Angie Zoobkoff
How To Ensure Your Red Wine Braised Beef Is Magnificent
According to the author (and Italian tradition), there are just three simple things about this near-foolproof recipe that you need to do to ensure you elicit the most knee-wobbling results.
1. Use almost the entire bottle of Barolo (or other relatively robust red wine, preferably a Nebbiolo-based grape) to cover the meat. The wine acts as a tenderizer and flavor enhancer. I cannot recommend enough that you choose a wine that you like; it doesn’t have to be expensive or even a Barolo, but do pick one that you would happily drink yourself. [Editor’s Note: Same goes for quality beef stock. You may not want to sip it, but the cheapest canned broth at the store is going to compromise the quality of this braise. It calls for few ingredients so it helps when each is of utmost quality.]
2. The beef needs a little marbling; if it’s too lean, it will easily become dry after cooking for so long. Ask your trusted butcher for a simple roast from around the shoulder of the cow.
3. Allow ample time. Make the braise well in advance, which ensures your meal is even more hands-off. A whole night’s rest in the fridge after cooking it is always a good idea for braised beef—even obligatory, I would say. The meat relaxes and the sauce thickens and intensifies in flavor. (A couple nights will do it even more good.)
Red Wine Braised Beef
- Quick Glance
- Quick Glance
- 30 M
- 3 H, 30 M
- Serves 4
IngredientsEmail Grocery List
Recipe Testers Reviews
Dinner for family and friends doesn't get much easier or more delicious than this red wine braised beef! Maybe 20 minutes to prep, cover the pot tightly to braise for a few hours, and voilà! A beautiful roast! Bonus—your house will smell wonderful.
The meat was meltingly tender and the sauce was delicious as-is. What I really liked was not having to worry about "will the meat be rare/medium or overcooked/undercooked"? Just leave it in a slow oven for 2 1/2 hours and it's done!
I served a few portions the same day and enjoyed the rest for a few nights thereafter.
This red wine braised beef is a little more work than your basic pot roast but well worth it. This was a lovely meal and would be great for a dinner party.
I used a 2 1/4-pound boneless shoulder roast which fit beautifully in a 5-qt oval Le Creuset Dutch oven. Since I added more veggies than called for, I let them cook for about 15 minutes and that was perfect.
I did mince my garlic out of habit, then read that the recipe called for adding 2 whole garlic cloves. I think either method would work fine.
I used a Mercato wine based on a recommendation that it would be great with red meat dishes. (And I very much enjoyed the 1/2 glass that was left over.)
I used beef stock and needed to add about 3 cups to almost cover the meat. I left this on the stove on a gentle simmer for 2 hours, removed it from the heat, let it cool, and then placed it in the refrigerator for 24 hours. The next day, I skimmed the fat off the top and brought everything back to a boil. I used an immersion blender to blend the vegetables and the liquid until smooth. I let this reduce for about 30 minutes on medium heat and then sliced the meat into 1/2-inch slices and returned them back to the pot to warm up before serving with buttery mashed potatoes.
More work than I really wanted to do on a Saturday and Sunday, but the results paid off for a beautiful Sunday night supper and only one pot to clean up.
I am a huge fan of braising any sort of meat; its a hands-off way to produce a meal that is both memorable and always super delicious! This Italian version of a pot roast was no exception when served over a helping of creamy polenta. I loved the simplicity of ingredients here and the rustic Italian nature of the finished product as well.
I already had all of the ingredients for the braised beef in the house. I had some homemade beef stock in the freezer which I used to cover the meat. For the herbs, I used a combo of rosemary, thyme and sage; tied together with butcher's twine so that it was easy to remove after the beef was cooked. For the wine, I had a nice, rich Cabernet Sauvignon on hand which was lovely. We even finished it off the bottle with dinner to accompany the lovely braised beef!
I used my trusty 7-quart Dutch oven for this dish and decided to braise it in the oven instead of on the stovetop. I used 4 cups beef stock to cover the beef. I think the sauce would benefit from the addition of some tomato paste or diced tomatoes?
I served this lovely braised beef dish immediately. How could we wait until the next day to dive into this fragrant, tempting Italian pot roast!?
This is without a doubt the best braised beef I have ever made.
I used a 1.5-kg bottom sirloin roast, trimmed of excess fat on top. With minimal time and effort, this roast was ready for its long braise. I used a bottle of Merlot that we had on hand and rather than open a container of broth I used 3/4 cup water to make sure the roast was covered. While this was cooking, the house smelled amazing. After simmering on low on the stove top for about 3 hours. I removed the meat and let it cool long enough to slice and then blended the sauce. After simmering the sauce again for 20 minutes further, it was a little thicker. I took a little taste and it was marvelous. Put it all back into the pot and allowed it to chill in the fridge for 36 hours. When reheated it was OMG GOOD!
We served it with mashed cauliflower and steamed vegetables. It was rich in flavor but not heavy. We had the same Merlot to drink with dinner as I used in the recipe. We all enjoyed the lighter sauce instead of a heavier gravy. From that roast I got 10 thick slices of the beef and tons of sauce. The first night we each had a serving. Next day a couple of us had lunches with some of the leftovers. Two nights later we had the rest of the beef and sauce over pasta. So yummy. This is what I'd call a Winner Winner Dinner!