Braised Beef in Red Wine and Tomato Sauce

This braised beef recipe is so simple to make, you’ll wonder why you’d ever pay for it at a fine dining restaurant. The sweetness from the red wine and tomato sauce, the savory earthy herbs and garlic, and the creamy parmesan elevate this easy to make dish. You know the kind of flavor when you taste it you practically melt into your chair? Your head and shoulders sag a little, your fork drops to the plate and your eyelids all but close as you think to yourself “This just might be the best thing I’ve ever tasted”. That’s what this braised beef recipe will do to you. It’s a super simple recipe which will give that Italian restaurant’s $25 plate a run for its money.

A Note on Wine:

There’s a lot of talk about whether or not to use a good quality wine or a bottom-shelf bottle. Personally, I’m not going to invest a lot of money on a bottle of wine to cook with. All those tannins and subtleties that make you appreciate a good, expensive bottle of wine are ruined the moment they touch the high heat of cooking. Ultimately, it doesn’t matter the quality of wine you choose, so do you. I made this recipe with a cheap bottle as I do most of the recipes I make.

• email
• print

Braised Beef in Red Wine and Tomato Sauce

This braised beef recipe is so simple to make, you’ll wonder why you’d ever pay for it at a fine dining restaurant. The sweetness from the red wine and tomato sauce, the savory earthy herbs and garlic, and the creamy parmesan elevate this easy to make dish. This braised beef is a great slow cooker recipe!

• Prep Time30 min
• Cook Time4 min
• Resting Time15 min
• Total Time49 min
• Yield4
• Serving SizeServings

• Cuisine
  • Italian
• Course
  • Main Course
• Cooking Method
  • Brasing
• Tags
  • Beef
  • Braised
  • Italian
  • Pasta

Ingredients

• 3 lbs. Beef Chuck Roast
• 2 Tbsp. Olive Oil
• 4 Tbsp. Flour
• 1 Med. Red Onion
• 5 Cloves Garlic (Smashed)
• 1 tsp. Parsley
• 1/2 tsp. Red Pepper Flakes
• 1 tsp. Oregano
• 2-3 Sprigs Fresh Thyme
• 2 Large Bay Leaves
• 1 Cup Red Wine
• 1 Can (28 oz.) Crushed Tomatoes

Method

1

Cube beef into 2″ chunks and toss in flour until lightly coated, then sear on medium-high in olive oil on all sides. Remove and set aside.

2

Reserving beef fat, sauté onion and garlic in with salt until onions are translucent.

3

Add red pepper flakes, oregano, parsley and thyme, simmer for 1-2 minutes.

4

De-glaze the pan with red wine and stir in any built up fond at the bottom of the pan.

5

Return the meat to the pan along with any resting juices.

6

Add tomato sauce, bay leaves and mix.

7

Reduce heat to med-low, cover (vented), and simmer for 3-4 hours or until meat is fork tender.

8

Toss with al dente linguine and freshly grated Parmesan and serve with some extra parmesan.

This recipe can also be made in the oven or slow cooker. Be sure to keep it at a simmer and check the beef. When it falls apart with a fork, it’s done!