Red Wine Braised Chuck Steak and Root Vegetables

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 2 hours 45 minutes
• Total Time: 3 hours 10 minutes

Quick Ingredients

• 2.5–3 lb boneless beef chuck steaks (4 thick pieces)
• 2 1/2 tsp kosher salt, 1 tsp black pepper
• 2 tbsp olive oil, 1 tbsp unsalted butter
• 1 tbsp all-purpose flour (plus 1 tbsp more, optional)
• 1 large yellow onion, 3 medium carrots, 2 ribs celery
• 3–4 cloves garlic, 2 tbsp tomato paste
• 1 1/2 cups dry red wine
• 2 cups low-sodium beef broth
• 2 bay leaves, 5–6 sprigs fresh thyme
• 1 tbsp Worcestershire sauce, 1 tsp sugar (optional)
• Chopped fresh parsley, mashed potatoes or crusty bread (for serving)

Do This

• 1. Preheat oven to 325°F (165°C). Pat chuck steaks dry, season well with salt and pepper, and lightly dust with 1 tbsp flour.
• 2. Heat olive oil and butter in a Dutch oven over medium-high. Sear steaks until deeply browned, 3–4 minutes per side. Remove to a plate.
• 3. Add onion, carrots, and celery; cook until softened and lightly browned, 7–8 minutes. Stir in garlic and tomato paste; cook 1–2 minutes.
• 4. Pour in red wine and simmer, scraping up browned bits, until reduced by about half, 4–5 minutes. Add broth, bay leaves, thyme, Worcestershire, and sugar.
• 5. Return steaks (and juices) to the pot, nestling into the vegetables. Cover and braise in the oven 2 1/2–3 hours, until fork-tender.
• 6. Transfer steaks and vegetables to a platter. Simmer braising liquid on the stove to slightly thicken, optionally whisking in a flour slurry. Spoon sauce over meat and vegetables, garnish with parsley, and serve hot.

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Why You’ll Love This Recipe

• Transforms tough, budget-friendly chuck steak into melt-in-your-mouth, fork-tender comfort food.
• Root vegetables soak up a rich red wine and beef broth sauce for a complete meal in one pot.
• Hands-off oven time makes it perfect for weekends, entertaining, or cozy family dinners.
• Even better the next day, so it is ideal for make-ahead meals.

Grocery List

• Produce: 1 large yellow onion, 3 medium carrots, 2 ribs celery, 3–4 cloves garlic, 5–6 sprigs fresh thyme, small bunch fresh flat-leaf parsley (for garnish), optional: 2 parsnips or 1 small turnip.
• Dairy: Unsalted butter.
• Pantry: 2.5–3 lb boneless beef chuck steaks, olive oil, kosher salt, black pepper, all-purpose flour, tomato paste, dry red wine (such as Cabernet Sauvignon, Merlot, or Côtes du Rhône), low-sodium beef broth, bay leaves, Worcestershire sauce, granulated sugar (optional), mashed potatoes, polenta, egg noodles, or crusty bread for serving.

Full Ingredients

Main Dish

• 2.5–3 lb (1.1–1.4 kg) boneless beef chuck steaks, cut into 4 thick pieces if not already portioned
• 2 1/2 tsp kosher salt, divided (plus more to taste)
• 1 tsp freshly ground black pepper (plus more to taste)
• 1 tbsp all-purpose flour, for lightly dusting the steaks
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large yellow onion, halved and thinly sliced (about 2 cups / 300 g)
• 3 medium carrots, peeled and cut into 1-inch chunks (about 2 cups / 300 g)
• 2 ribs celery, cut into 1/2-inch pieces (about 1 cup / 100 g)
• Optional but delicious: 2 medium parsnips or 1 small turnip, peeled and cut into 1-inch chunks
• 3–4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 1/2 cups (360 ml) dry red wine
• 2 cups (480 ml) low-sodium beef broth or stock
• 2 bay leaves
• 5–6 fresh thyme sprigs (or 1 1/2 tsp dried thyme leaves)
• 1 tbsp Worcestershire sauce
• 1 tsp granulated sugar (optional, to balance acidity)

To Finish the Sauce (Optional but Recommended)

• 1 tbsp all-purpose flour
• 2 tbsp cold water (to make a slurry)
• Extra salt and pepper, to taste

For Serving

• 2–3 tbsp fresh flat-leaf parsley, roughly chopped
• Mashed potatoes, creamy polenta, buttered egg noodles, or crusty bread

Step-by-Step Instructions

Step 1: Prep the Oven and Season the Steaks

Preheat your oven to 325°F (165°C). Position a rack in the lower-middle of the oven so your Dutch oven will sit in the center.

Pat the chuck steaks very dry on all sides with paper towels. This is important for good browning. Season the meat all over with about 2 tsp kosher salt and 1 tsp black pepper, pressing the seasoning into the surface.

Sprinkle 1 tbsp all-purpose flour evenly over the steaks and rub it in lightly. You want a very thin, even dusting, not a thick coating. The flour helps the meat brown more deeply and will also subtly thicken the braising liquid later.

Step 2: Sear the Chuck Steaks

Place a heavy 5–6 quart Dutch oven over medium-high heat. Add 2 tbsp olive oil and 1 tbsp unsalted butter. When the fat is shimmering and the butter foam just begins to subside, add the steaks in a single layer. If they do not fit without crowding, sear in two batches.

Let the steaks sear undisturbed until a deep brown crust forms, about 3–4 minutes per side. Do not move them around too much; good contact with the hot pan is what creates flavor.

As each steak finishes browning on both sides, transfer it to a large plate or shallow bowl. Leave any browned bits (fond) in the pot; that is pure flavor for the sauce.

Step 3: Sauté the Aromatics and Root Vegetables

Reduce the heat to medium. If the pot looks very dry, add another teaspoon of olive oil.

Add the sliced onion, carrot chunks, celery pieces, and (if using) parsnips or turnip. Sprinkle with about 1/2 tsp kosher salt. Cook, stirring occasionally, until the vegetables soften and pick up golden-brown spots, about 7–8 minutes.

Stir in the minced garlic and cook for about 30–60 seconds, just until fragrant.

Add 2 tbsp tomato paste and cook, stirring constantly, for another 1–2 minutes. The tomato paste should darken slightly in color and smell sweet and rich; this step develops a deeper, more complex sauce.

Step 4: Deglaze with Red Wine and Build the Braising Liquid

Pour in 1 1/2 cups dry red wine. It will bubble vigorously. Use a wooden spoon to scrape up every browned bit from the bottom of the pot; this deglazing step is crucial for flavor.

Let the wine simmer over medium heat until it reduces by about half, 4–5 minutes. It should smell mellow and rich, not sharply alcoholic.

Add 2 cups beef broth, 2 bay leaves, 5–6 thyme sprigs, 1 tbsp Worcestershire sauce, and 1 tsp sugar (if using). Stir to combine and bring the liquid just up to a simmer.

Taste the liquid and adjust the seasoning with a pinch more salt if needed. It should taste pleasantly seasoned but slightly less salty than you want the final dish, since it will concentrate as it braises.

Step 5: Nestle in the Steaks and Braise Low and Slow

Return the browned chuck steaks (and any juices on the plate) to the Dutch oven, nestling them down into the vegetables. The liquid should come at least halfway up the sides of the meat; if needed, add a bit more broth or water.

Bring everything back to a gentle simmer on the stovetop. Then cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.

Braise for 2 1/2–3 hours, checking once or twice. The liquid should be gently bubbling, not boiling hard. If it seems to be cooking too vigorously, reduce the oven temperature to 300°F (150°C). If the liquid level drops too low, add a splash of broth or water.

The chuck steaks are done when they are fork-tender and easily pull apart with a fork, but still hold their shape when lifted carefully. Start checking around the 2 1/4 hour mark; tougher cuts may need the full 3 hours.

Step 6: Finish and Thicken the Sauce

Carefully remove the Dutch oven from the oven. Using tongs or a slotted spoon, transfer the steaks and vegetables to a warm serving platter or a large shallow bowl. Tent loosely with foil to keep warm.

Discard the bay leaves and thyme stems. Place the pot back on the stovetop over medium heat and bring the braising liquid to a steady simmer. Skim off any excess fat from the surface with a spoon, if desired.

If you like a slightly thicker, more gravy-like sauce, whisk together 1 tbsp flour and 2 tbsp cold water in a small bowl to make a smooth slurry. While whisking the simmering liquid, drizzle in the slurry a little at a time. Continue to simmer for 5–8 minutes, until slightly thickened and glossy. Taste and adjust salt and pepper.

Step 7: Serve and Garnish

Arrange the chuck steaks on top of a bed of the braised root vegetables, either in the serving platter or directly on warmed plates.

Ladle the hot red wine sauce generously over the meat and vegetables. Sprinkle with chopped fresh parsley for color and freshness.

Serve immediately with mashed potatoes, polenta, buttered egg noodles, or crusty bread to soak up the sauce. Make sure everyone gets plenty of the rich vegetables and braising liquid on their plate.

Pro Tips

• Choose the right wine: Use a dry, full-bodied red that you would enjoy drinking (Cabernet Sauvignon, Merlot, or a Rhône-style blend work well). Avoid sweet wines.
• Do not rush the sear: Deep browning on the chuck steaks builds flavor. If the pan is overcrowded, sear in batches so the meat actually browns instead of steaming.
• Keep the braise gentle: The liquid should barely bubble. A hard boil will make the meat tough; a gentle simmer slowly breaks down the connective tissue.
• Make vegetables how you like them: For very tender vegetables, cook them the full time as written. For slightly firmer veg, add half of the carrot and parsnip pieces during the last hour of braising.
• Rest before serving: Let the meat sit in the warm sauce for 5–10 minutes off the heat before serving. This helps the juices redistribute and keeps the steaks moist.

Variations

• Mushroom twist: Add 8 oz (225 g) sliced cremini or button mushrooms after the vegetables have softened, and sauté until they release their moisture and start to brown before adding the tomato paste.
• Wine-free version: Replace the red wine with an equal amount of beef broth plus 2 tbsp balsamic vinegar. You will still get a rich, tangy sauce without the alcohol.
• Slow cooker method: Sear the steaks and sauté the vegetables and tomato paste in a skillet. Deglaze with wine, reduce briefly, then transfer everything to a slow cooker with the broth and herbs. Cook on LOW for 8–9 hours, or until the beef is very tender. Finish the sauce on the stovetop if you want it thicker.

Storage & Make-Ahead

Red Wine Braised Chuck Steak is excellent for making ahead, and the flavor actually improves after a day in the fridge. Let the dish cool to room temperature, then store the steaks, vegetables, and sauce together in an airtight container in the refrigerator for up to 4 days.

To reheat, gently warm on the stovetop over low heat, covered, stirring occasionally, until heated through. You can also reheat in a covered baking dish at 300°F (150°C) for about 25–30 minutes. Add a splash of water or broth if the sauce has thickened too much.

For longer storage, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. The vegetables will be very soft after freezing, but the flavor will still be wonderful.

Nutrition (per serving)

Approximate values, assuming 4 servings and including sauce and vegetables but not mashed potatoes or other sides:

Calories: ~650 kcal; Protein: ~45 g; Fat: ~35 g; Saturated Fat: ~13 g; Carbohydrates: ~22 g; Fiber: ~4 g; Sugars: ~7 g; Sodium: will vary depending on broth and added salt (estimate 900–1,100 mg).