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Wine Braised Beef with Mushrooms

  • Serves: 8
  • Prep Time:  40 min
  • Cook Time:  3 hrs
  • Calories: 530
mushroom braised beef in a large white braiser topped with fresh parsley

No one can resist the rich and savory satisfaction of melt-in-your-mouth, wine-braised beef.

Fork it Over

Just imagine: It’s 6 pm on a weeknight, and instead of frantically mixing up spaghetti marinara, again, you and the family are sitting down for a meal—together. And not just any meal, but bowls of beef so tender and juicy it falls apart with the touch of your fork, mushrooms bursting with the flavor of wine and meaty juices, and a bed of creamy mashed potatoes smothered in the garlicky drippings from the braise (aka, the best gravy ever). And—though it cooks for nearly 3 hours—the prep only takes 15 minutes. Braising—the OG “set it and forget it”.

wine braised with mushrooms in a large white braiser

The Best Braised Beef

We know, we know, we use that “best” word a lot. But, it’s not one we take lightly and know that before we share a recipe, we’ve spent hours upon hours (or sometimes days or even weeks) developing, testing, and retesting until we’ve created the very best for you. Here’s why you’ll love our braised chuck roast:

  • It’s inexpensive to make. You’ll shell out the most for the beef, and even then, we call for cubed chuck, which is one of the most value-friendly cuts there is.
  • It requires exactly zero fancy-pants spices. We’re not sending you on a wild spice chase for our braised beef roast. All you need is garlic and thyme. Plus salt and pepper, of course.
  • It only takes about 15 minutes to get it prepped and ready for the oven. Honestly, we can’t even squeak out a box of mac and cheese in under 15 minutes.
  • It calls for 3 cups of red wine. That’s 24 ounces, but a bottle holds nearly 26 ounces. That’s close to 3 ounces for you to sip while your braised beef with red wine roasts. You’re welcome. But also, better have a second bottle handy.

large pieces of chuck roasted browned in a braiser
carrots and onions in a large braiser
sauteed carrots and onions with bay leaves, garlic and tomato paste in a braiser
red wine sauce in a white braiser
red white sauce with mushrooms in a large white braiser
beef and mushrooms with red wine sauce in a white braiser

What Is Braising?

Braising meat can be as simple or complex as you like. But what does “braised” mean, you ask? It’s the process of cooking meat in the oven slow and low—roasting for a long(ish) amount of time at a low(ish) temperature. The process slowly breaks down the connective tissues in the meat resulting in the most tender, melt-in-your-mouth forkfuls of meat you’ll ever eat, all richly flavored by whatever your braising broth may be. This dish is so good, so simple to make for a crowd, and so soul-satisfying, we keep it in our regular rotation for months and months on end.

ingredients for wine braised beef in small bowls

Ingredients for Braised Beef

As we mentioned above, the only thing fancy about our oven-braised beef is the flavor. A few easy ingredients and you’re well on your way to forkfuls of braised beef bliss:

  • Beef chuck. Buy it already cubed, or sharpen your knife.
  • Vegetables. We use carrots, onion, and mushrooms here and think they’re really the veggie trifecta behind the best braises.
  • Bay leaf, garlic, and thyme. A few simple seasonings really go a long way.
  • Flour. Which you can omit if you need a gluten-free beef roast, we just like how it creates a thickened gravy in the finished dish.
  • Tomato paste and red wine. These work as your acids to break down the tissues in the beef creating the most tender braise you’ll ever taste.
wine braised beef over mashed potatoes with roasted carrots on a plate

Tools to Roast Beef in the Oven

Our braised beef is definitely tiny kitchen-approved. Here’s what you’ll need:

  • Sharp knife.Even if your bought your chuck pre-cubed, you’ll still want something sharp to chop the carrots, onion, and mushrooms.
  • Dutch oven. Yes, you can make this beef stew the Crock-Pot, but to us, there's just nothing more beautiful or homey or loving than pulling a slowly cooked meal out of a hot oven.
  • Dishware for the table. Every time we pull out this set from Le Creuset we swoon. The wide bowls perfect for holding a hearty, generous portion of this braise.
wine braised beef with mushrooms in a white braiser topped with parsley

How to Braise Meat

For our braised beef recipe we’ve created a super-simple recipe that needs only about 15 minutes of attention from you. The rest of the time the braised beef roasts in the oven while you get to do whatever else may be on your task list for the day. As for dinner, you can check that off, baby! Here’s how to braise beef:

  • Cube your chuck. Freezing it for about 30 minutes prior to cutting can help it keep its shape, making it easier to cut through.
  • Pat your meat dry. This helps with the browning process, which in turn helps flavor the finished roast.
  • After browning, remove meat and add in chopped veggies first, then follow with tomato paste. The acidity from the tomatoes helps to tenderize the meat while it cooks.
  • Sprinkle with flour. Not all recipes do this, but we love how it creates a thickened gravy in the finished beef braise.
  • Slowly stir in wine, return meat to pan, and roast at 350 degrees for 2-3 hours. It really is that easy.
wine braised beef over mashed potatoes with roasted vegetables

So We Meat Again

Hungry for more meaty mains? Check out these protein-packed dishes we love:

Roast Us (Just Kidding, Please Don’t)

But seriously, we want to see how your beautiful, wine-y beef braise turned out—be sure to tag us @themodernproper and #themodernproper.

Roast Us (Just Kidding, Please Don’t)

But seriously, we want to see how your beautiful, wine-y beef braise turned out—be sure to tag us @themodernproper and #themodernproper.

Wine Braised Beef with Mushrooms

  • Serves: 8
  • Prep Time:  40 min
  • Cook Time:  3 hrs
  • Calories: 530


  • 5 lbs chuck roast, cut into 3-4" pieces, large fat pieces trimmed
  • 2 Tbsp Extra virgin olive oil
  • 1 Tbsp kosher salt
  • 1 medium sized onion, finely diced
  • 2 large carrots, peeled and finely diced
  • 2 bay leaves
  • 4 garlic cloves, smashed
  • 2 Tbsp tomato paste
  • 3 Tbsp all purpose flour
  • 3 cups light red wine, like a Pinot Noir
  • 1 lb crimini mushrooms, quartered
  • 3 sprigs of fresh thyme
  • pepper


  1. Preheat oven to 350°F.
  2. Pat dry meat and generously salt and pepper all sides.
  3. In a large braiser or Dutch oven, heat oil until shimmering. In small batches, brown all sides of the meat. About 2 minutes per side. Set meat aside.
  4. Reduce heat to medium low and add onions, carrots and bay leaves. Saute until carrots and onions are just tender, about 5 minutes. Add garlic and cook for 2 more minutes.
  5. Stir in tomato paste. Sprinkle the mixture with flour and stir until absorbed. Slowly stir in the wine and add the mushrooms.
  6. Place the meat back to the braiser in a single layer. The meat should sit just above liquid line. For a good braise, you don't want it fully immersed in the liquid. Tuck the thyme between pieces of meat and bring the dish to boil. Cover and place in preheated oven. Cook for 2 ½ -3 hours. Meat should gently fall apart with a fork when done.
  7. Serve in a shallow bowl over a bed of creamy mashed potatoes and along side some hearty vegetables.

Nutrition Info

  • Per Serving
  • Amount
  • Calories530
  • Protein59 g
  • Carbohydrates9 g
  • Total Fat21 g
  • Dietary Fiber2 g
  • Cholesterol201 mg
  • sodium682 mg
  • Total Sugars3 g

Wine Braised Beef with Mushrooms

Questions & Reviews

Join the discussion below.

  • Carson

    What size pot would you recommend?

    6-8 qt

  • Maria

    Hello. A relative gave me this recipe. I absolutely love this. I want to make it for a Christmas dinner for my friends and family, but my husband hates mushrooms. What can I substitute the mushrooms with, please? Thank you.

    You can just omit the mushrooms. Carrots and onions are also already in the recipe. Hope you enjoy Maria!

  • Anne

    After 3 hours in the oven, won't all the vegetables just be mush? This looks and sounds amazing, but worried about the veggie texture.

    We haven't had that problem. Hope you enjoy Anne!

  • Parker Palmer

    Would there be much difference if you just continued to cook this on the stove top for 2-3 hours vs baking in the oven?

    We haven't tried it on the stove top but if you do you'll want to bring the liquid to a boil then immediately turn it to a low simmer. We'd love to hear how this turns out if you give it a try Parker!

  • Sophia Goumenos

    I’m wondering if the oven temp is incorrect. I made this tonight and the beef was very dry and over cooked. (Flavor btw was delicious) Should the oven temp be closer to 250?

    350F should be the correct temp. Perhaps try cutting your beef a bit larger next time.

  • Susan

    This was delicious! I added about a teaspoon of balsamic vinegar. Also only used one cup red wine and two cups beef broth. Used portabellini mushrooms cut in four instead of button mushrooms as I find they add more depth of taste. Served with mashed potatoes to soak up all the scrumptious gravy!

    Thanks Susan, so happy you loved it!

  • Kathy Raque

    I made this recipe this last Wednesday night and all I can say is that: It Was Absolutely Delicious!!! The flavors of the wine and spices came through subtly without overpowering the meat. The slow roast made the meat soooo tender! I used a chuck roast and over noodles. The nice thing about this recipe is that it can be great for a weeknight family meal or nice for when having company over for dinner. I’ll definitely be making this recipe many times in the future!

    Thanks Kathy, we are so happy that you loved it!

  • Pam

    This was delicious, almost like a beef stew with the addition of the flour, and so easy. The red wine really makes it divine. A perfect work week meal prep option! Next time I may add some cubed potatoes. I enjoyed my initial batch with egg noodles.

    Thanks Pam, so happy you loved it!

  • Mary tambascia

    Great tasting, easy recipe. I wasn't able to find a 5 lb piece of meat and am not feeding an army so I used 3 lbs meat for 2 1/2 hrs. Came out perfect! Great on mashed potatoes and a drizzle of bourbin balsamic vinegar.

    Thanks Mary, we are so glad you enjoyed it!

  • Maëlle

    Absolutely delicious! Made this more than once and everyone always loves it! Thanks

    Thank you Maëlle!