Red Wine Braised Beef: A Hearty Comfort Classic

Pat the beef dry and season generously with salt and pepper on all sides.

Sear the Beef:
In a large Dutch oven, heat oil over medium-high heat. Sear the beef on all sides until browned (about 3–4 minutes per side). Remove and set aside.

Sauté Vegetables:
In the same pot, add a bit more oil if needed. Sauté onion, celery, and carrots for 5 minutes, then stir in garlic and tomato paste. Cook for another minute.

Deglaze with Wine:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let simmer for 2–3 minutes.

Braise:
Return the beef to the pot. Add bay leaves, thyme, and enough beef broth to almost cover the meat. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C).

Slow Cook:
Braise for 2½ to 3 hours or until the beef is fork-tender and falls apart easily.

Finish & Serve:
Discard bay leaves. Shred beef or slice, then spoon the rich sauce and vegetables over the top.

Serving and Storage Tips

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