Red Wine Braised Beef

Red Wine Braised Beef

By Kim Ragosta @littlehouseintheforest


1 beef bone-in chuck roast

Olive oil



1/2 bottle good red wine

6 carrots, cut in half

4 garlic cloves, smashed

1 bulb fennel, sliced thick

3 cans (28 oz) crushed tomatoes


Heat oven to 350 F. Dry beef well with paper towel. Generously sprinkle beef with salt and pepper. Get a dutch oven cast iron going on your stove...medium high works well. Add enough olive oil to coat bottom. Add beef. Sear well on all sides until a nice crust forms. Add wine. Cook for a few minutes on medium. Add veggies, garlic and tomatoes. Put lid on and put in oven for 3 hours. Serve with polenta or mashed potatoes.


*please be mindful of allergies to any ingredients

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