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Wine Braised Beef with Mushrooms

June 11, 2024

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


mushroom braised beef in a large white braiser topped with fresh parsley

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.

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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.

  • Alison

    I see some people had an issue with the recipe drying out but I had the opposite. Very watery. Still delicious but wish it were thicker. I followed the recipe exactly. Curious what could I have done wrong.

    It's so hard to say. Everyones cooking vessel and oven is slightly different. Sorry that happened. Glad it still tasted good!

  • Artemis

    I need to prepare enough for a valentines dinner special. what size of roast would you recommend foe about 20 servings?

    Hi Artemis, General rule of thumb is half pound per person.

  • Toby

    If halving this recipe, assuming cool time should also be halved? Also could this be cooked the same method at a lower temp for longer?

    We haven't cooked a half recipe to give you exact timing but you could check it after 1hr 45 minutes to see if the internal temperature is ready for it to come out. We also haven't tested a lower temp to give you exact instructions. Hope you enjoy!

  • Sandy

    Have you ever frozen leftover braised beef? Now there are only 2 of us, we will have leftovers.

    It should work fine to freeze! Hope you enjoy!

  • Sally

    At 350 my liquid dried out at 2 hours but the meat wasn't tender yet, so I simply added some water and stirred. But maybe it would have been better in a slow cooker at 250 for me.. I halved the recipe and still put in 2 cups wine. But maybe the lack of water rendered by the mushrooms made the difference since I didn't have any. It's still in the oven so I hope it comes out alright. Thanks!

    You might have needed the full 3 cups of wine. Hope it turned out ok Sally!

  • Jesus

    Ok… so I halved the recipe due to the meat quantity. I did 2 cups of Pinot Noir though, and added 1.5 Tbl Sp. of lemongrass. For oven time I went with 1hr and 20min. I got to say… this recipe is amazing! Where are the 10stars????

    Thanks Jesus, we are so glad you loved it!

  • Kasey

    Delicious! Such a flavorful and hearty meal. I added extra mushrooms and replaced half the wine with beef broth. Will definitely make this again and again!

    Thanks Kasey, so happy you loved it!

  • Jonathan

    Made this for family and friends. My buddy has opened every text conversation with....That Gravy!! I'm a foodie and had a go to pot roast method. This is replacing it. Such an amazing gravy and meat was perfect.

    Thanks Jonathan, this is so awesome to hear!! Love this it's your new go to, glad you enjoyed it!

  • Steve

    So delicious……2 hours and 30 min……the flavor is savory and so tender…….served over mashed potatoes…..

    Thanks Steve, so glad you enjoyed it.

  • Andrea

    Amazing and easy recipe!

    Thanks Andrea, so happy you loved it!