Beef Braised in Red Wine

A classic Italian-style braised beef dish where tender chuck roast is slowly cooked in red wine with pancetta, aromatic vegetables, and fresh herbs until fork-tender. Perfect served over creamy polenta.

6 servings

3 hr 43 min

Published October 4, 2025

Ingredients

•2 tablespoons olive oil
•1 piece boneless beef chuck roast
•1 teaspoon salt
•½ teaspoon black pepper
•¼ pound pancetta
•1 medium onion
•1 medium carrot
•2 ribs celery
•4 cloves garlic
•4 sprigs fresh thyme
•2 sprigs fresh rosemary
•2 tablespoons tomato paste
•2 cups red wine
•2 cups water
•1 serving creamy polenta
•1 piece heavy ovenproof pot

Cooking Instructions

1.
Put oven rack in middle position and preheat oven to 325°F.
10 min
2.
Heat oil in pot over moderately high heat until hot but not smoking.
5 min
3.
Meanwhile, pat meat dry and sprinkle with salt and pepper.
3 min
4.
Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
10 min
5.
Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
180 min
6.
Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.
15 min

Ingredients

•2 tablespoons olive oil

•1 piece boneless beef chuck roast

•1 teaspoon salt

•½ teaspoon black pepper

•¼ pound pancetta

•1 medium onion

•1 medium carrot

•2 ribs celery

•4 cloves garlic

•4 sprigs fresh thyme

•2 sprigs fresh rosemary

•2 tablespoons tomato paste

•2 cups red wine

•2 cups water

•1 serving creamy polenta

•1 piece heavy ovenproof pot

Cooking Instructions

Put oven rack in middle position and preheat oven to 325°F.

10 min

Heat oil in pot over moderately high heat until hot but not smoking.

5 min

Meanwhile, pat meat dry and sprinkle with salt and pepper.

3 min

Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.

10 min

Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.

180 min

Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

15 min