Tender Beef Braised in Red Wine – a simple yet elegant dish

Beef chuck braise is a classic stew and a perfect alternative to beef cheeks. The slow braising process makes the meat wonderfully tender and juicy, combined with red wine, vegetables, and herbs to create a rich, silky, restaurant-quality sauce.

In this video, I’ll guide you step by step on how to properly sear the beef chuck, slowly braise it, and make a deeply flavorful red wine sauce. The dish is served with creamy mashed potatoes that soak up the sauce beautifully.

This recipe is ideal for a cozy Sunday lunch, special occasions, or whenever you really want to impress your guests. A timeless dish, fresh ingredients, and a result that never fails.

📋 INGREDIENTS

Beef:

1.2 kg whole beef chuck (2.6 lb)

Salt

Black pepper

2 tablespoons vegetable oil

Vegetables & aromatics:

2 large onions

2 carrots

1 celery stalk

3 cloves garlic

2 tablespoons tomato paste

Liquids & herbs:

400 ml dry red wine (1 2/3 cups)

500 ml beef stock (2 cups)

2 bay leaves

2 sprigs thyme

1 sprig rosemary

To finish:

1 tablespoon cold butter

Salt and black pepper

🥔 Creamy mashed potatoes:

800 g starchy potatoes (1.75 lb)

60 g butter (4 tablespoons)

120 ml warm milk (1/2 cup)

Salt

Nutmeg