Beef Braised in Red Wine Sauce

Kathy Patterson's Recipe

Beef Braised in Red Wine Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 4

    lb beef chuck roast

  • 1

    T butter

  • 1

    chopped yellow onion

  • Chopped carrots

  • 2

    T chopped celery

  • C dry red wine

  • 1

    C beef broth

  • T canned Italian tomatoes, chopped

  • A pinch of thyme

  • tsp salt and pepper to taste


Preheat oven to 350 degrees Pour enough oil into a heavy, medium sized pan to just cover the bottom. Turn heat to medium high and when the oil is hot put the meat in. Brown well on all sides. Transfer meat to plate and set aside. Heavy casserole dish - Put in 2 T of vegetable oil, butter, and your chopped vegetables and potatoes if desired. Over moderate heat, saute the vegetables lightly, stirring occasionally. The vegetables should color lightly but not brown. Turn off heat and put in the meat. Remove the fat from the first pan used for browning the meat. Then add the wine, turn heat to high and boil less than a minute. Add this to the meat in the casserole dish. Add the beef broth to the casserole dish. It should come two thirds up the side of the meat. If it doesn't, add more. Add the tomatoes, thyme, salt, and pepper. Turn Heat to high and bring to a boil. Then cover the pot, remove it from the stove and put it in the preheated oven. Cook for about 3 hrs, turning it about every 20 minutes and basting it with liquid. Make sure it is cooking at a steady, slow simmer. If not, regulate the heat accordingly. If the liquid evaporates before the meat is cooked, add 3-4 T of warm water. Remove the meat to a cutting board. If the liquid is too thin, place the dish on the stove and boil the liquid until it thickens. Take the sauce, add salt and pepper if necessary, and pour over meat. Serve while hot.


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