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Close up side shot of two bowls of red wine braised beef with mashed potatoes, bread, and fresh herbs on top.
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5 from 1 vote

Braised Beef with Red Wine and Tomatoes

Similar to a beef ragù, this braised beef with red wine and tomatoes is classic comfort food! Serve it with mashed potatoes, noodles, or a loaf of crusty bread for a cozy, satisfying dinner.
Course Dinner
Cuisine American
Keyword braised beef, braised beef roast
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 people
Calories 574kcal
Author Blair Lonergan


  • 1 (3 lb.) boneless chuck roast, cut into large 3 x 4-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup all-purpose flour
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 small onions, sliced
  • 2 cloves garlic, minced or pressed
  • 2 sprigs fresh rosemary (or ¼ teaspoon dried)
  • 2 sprigs fresh thyme (or ¼ teaspoon dried)
  • 1 sprig fresh oregano (or ¼ teaspoon dried)
  • 2 tablespoons tomato paste
  • 1 (28 ounce) can whole peeled San Marzano tomatoes
  • 1 ½ cups dry red wine
  • 1 cup beef broth
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • Optional, for serving: mashed potatoes, noodles, rice, or crusty bread
  • Optional garnish: chopped fresh herbs such as basil, parsley, or thyme


  • Pat beef dry. Season liberally with salt and pepper; toss to coat in flour, shaking off any excess flour.
  • Heat butter and oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Working in batches, if necessary, so that you don’t overcrowd the pan, brown the meat, turning occasionally, to give it nice color on all sides (about 8-10 minutes per batch). Transfer the meat to a plate.
  • Add onions, garlic, and herbs to the drippings in the pot. Cook, stirring often, until onions begin to brown, 4-6 minutes. Stir in the tomato paste and cook for 1 more minute.
  • Add tomatoes and their juices, crushing the tomatoes with your hands as you add them to the pot.
  • Stir in the red wine, beef broth, brown sugar, and soy sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the pot as you stir.
  • Return meat to the pot, along with any juices from the plate, stirring it into the onion mixture. Bring the liquid to a simmer.
  • Reduce the heat to low so that the liquid is gently simmering. Cover the pot and cook at a gentle simmer until the meat is very tender when pierced with a fork, 1 ½ - 2 hours.
  • Remove the lid. Increase the heat to medium-high, and simmer vigorously until the sauce thickens, 15-20 minutes.
  • Remove the meat from the pot and shred; discard any big fatty pieces. Discard herb stems. Stir the shredded meat back into the sauce. Taste and season with salt and pepper.


  • Brown the meat. This is an extra step, but it's worth the effort. The caramelized surface gives the beef extra flavor, while the browned bits and drippings in the pot add even more flavor to the sauce.
  • When the beef is done braising, it should be fall-apart tender. It's important to cook the beef long enough to break down the tough connective tissue and fibers. If your meat is still tough after about 1 ½ - 2 hours, continue simmering for a little bit longer.
  • Use a dry red wine such as Cabernet Sauvignon, Pinot Noir, Burgundy, or Cotes du Rhone. Nothing too sweet!
  • Keep the Dutch oven covered while braising in order to trap moisture in the pot. You should end up with a lovely, rich sauce at the end. If you find that the sauce is too thin, just simmer uncovered for a bit longer so that it can reduce and thicken.
  • For a non-alcoholic option, replace the red wine with extra beef broth.
  • We prefer chuck roast, but you can also use brisket or round roast in this recipe.
  • Slow Cooker Method: instead of a Dutch oven, cook the roast in a Crock Pot. To do so, sear the meat in a skillet, cook the onions, garlic, and herbs as instructed. Cook the tomato paste for 1 minute, stir in the tomatoes (and juices), red wine, beef broth, brown sugar, and soy sauce. Use a wooden spoon to scrape up any browned bits, and then transfer the entire mixture to a slow cooker. Add the seared beef, cover with a lid, and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.


Serving: 1/6 of the recipe | Calories: 574kcal | Carbohydrates: 19g | Protein: 47g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 162mg | Sodium: 673mg | Potassium: 1199mg | Fiber: 3g | Sugar: 9g | Vitamin A: 325IU | Vitamin C: 19mg | Calcium: 106mg | Iron: 7mg