Red Wine Braised Beef: A Hearty Comfort Classic

Serve With: Creamy mashed potatoes, polenta, or crusty bread to soak up the sauce.

Leftovers: Store in an airtight container in the refrigerator for up to 4 days.

Reheat Gently: On the stovetop over low heat or in the microwave, covered.

Variations
Add Mushrooms: Sautéed mushrooms add another savory depth.

Make It Spicy: Add a pinch of crushed red pepper for heat.

Herb Boost: Try adding rosemary or parsley for a fresh herbal finish.

FAQ
Can I make this ahead of time?
Yes! In fact, it tastes even better the next day after the flavors have melded together.

Can I use a slow cooker?
Absolutely—sear the beef and veggies first, then cook on low for 8 hours in your slow cooker.

Which wine is best for braising beef?
A dry red wine like Cabernet Sauvignon, Syrah, or Merlot works best. Avoid sweet wines.