This beef in red wine gravy is made with chunks of beef seared until beautifully browned, then gently braised on the stovetop with red wine, beef broth, fresh herbs, garlic, and ginger. Slow simmering makes the beef fork-tender while the cooking liquid develops into a rich, flavorful gravy.
I love slow-cooked beef, but I don’t always want to pull out the slow cooker. Sometimes I prefer having the pot right there on the stove where I can check the beef, give it a stir, and taste the gravy as it cooks.
Browning the beef first is one step I never skip. I also sauté the onions, garlic, and fresh ginger in the same pan, then deglaze with plenty of red wine so all those browned bits become part of the gravy.
Once the beef goes back into the pan with the broth and fresh herbs, there isn’t much left to do. Just keep it at a gentle simmer until the beef is tender and the gravy is rich. It’s especially good with mashed potatoes or rice because neither lets that red wine gravy go to waste.
Why you’ll love this recipe
- Rich red wine gravy – Searing the beef and deglazing the pan with red wine builds flavor right from the start.
- Fork-tender beef – A gentle stovetop simmer turns an inexpensive slow-cooking cut into tender, flavorful beef.
- Fresh herbs and aromatics – Rosemary, thyme, garlic, and fresh ginger give the gravy plenty of flavor without making it complicated.
- Perfect for making ahead – Like most braised dishes, the flavor is even better after it has had time to sit.
Ingredients and substitutions
- Beef – Use beef chuck or another cut suited to slow cooking. Cut it into roughly 2-inch cubes so the pieces stay tender and juicy during the long simmer.
- Flour – A light coating of all-purpose flour helps the beef develop a good crust when seared and gives the gravy some body as it cooks.
- Onion, garlic, and ginger – These form the aromatic base of the gravy. I prefer fresh garlic and fresh ginger here rather than powders.
- Mustard – Adds depth and a little sharpness to balance the richness of the beef and red wine. Dijon mustard works well.
- Brown sugar – Just 2 teaspoons balances the acidity of the wine and vinegar without making the gravy sweet.
- Red wine – Use 1½ cups (360 ml) dry red wine. Choose a wine you enjoy drinking; Cabernet Sauvignon, Merlot, or Shiraz all work well. You don’t need an expensive bottle.
- Vinegar – A tablespoon adds acidity and helps balance the rich gravy. I’d use red wine vinegar here.
- Beef broth – Adds body and beef flavor without diluting the red wine gravy.
- Fresh herbs – Fresh rosemary, thyme, and bay leaves slowly infuse the gravy as the beef cooks. You can use dried rosemary and thyme if necessary; use about 1 teaspoon of each.
Step-by-step: Beef in Red Wine Gravy
1. Season and coat the beef
Pat the beef dry, then season with salt and black pepper. Sprinkle with the flour and toss until the beef is lightly coated.
2. Sear the beef
Heat the oil in a large heavy-bottomed pan or Dutch oven over medium-high heat.
Brown the beef in batches, turning so the pieces develop good color on all sides. Avoid overcrowding the pan or the beef will steam instead of sear.
Transfer the browned beef to a plate and set aside.
3. Sauté the aromatics
In the same pan, add the onion and cook for 4 to 5 minutes until softened.
Add the garlic and fresh ginger and cook for about 30 seconds, just until fragrant.
Stir in the Dijon mustard and brown sugar and cook for another minute.
4. Deglaze with red wine
Pour in the red wine and scrape up all the browned bits from the bottom of the pan.
Let the wine simmer for 2 to 3 minutes so it reduces slightly.
5. Build the gravy
Add the vinegar, fresh rosemary, fresh thyme, and bay leaves.
Return the browned beef and any accumulated juices to the pan. Pour in the beef broth and season lightly with salt and black pepper.
The liquid does not need to completely cover the beef.
6. Braise on the stovetop
Bring everything to a gentle simmer, then reduce the heat to low.
Cover and cook for about 1½ to 2 hours, stirring occasionally, until the beef is fork-tender.
Keep the heat low enough that the liquid simmers gently rather than boiling.
7. Finish the gravy
Once the beef is tender, remove the lid and check the gravy’s consistency.
If you want it slightly thicker, let it simmer uncovered for a few minutes until it reduces to your liking.
Remove the rosemary, thyme stems, and bay leaves. Taste and adjust the salt and black pepper before serving.
Make ahead and storage
- Make ahead: Braised beef is ideal for making ahead and is often even better the next day. Cool the beef in its gravy, cover, and refrigerate overnight. Reheat gently on the stovetop before serving.
- Refrigerate: Store the beef and gravy together in an airtight container in the refrigerator for up to 3 to 4 days.
- Freeze: Cool completely, then freeze the beef with the gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Warm gently in a covered pan over low heat, stirring occasionally. Add a splash of beef broth if needed to loosen the gravy as it reheats.
Beef in Red Wine Gravy
Tender beef is seared until beautifully browned, then gently braised on the stovetop with red wine, beef broth, fresh herbs, garlic, and ginger. The result is fork-tender beef in a rich, flavorful red wine gravy.
Video
Ingredients
- 1 kg (2 lbs) (2.2 lbs) Beef chuck cut into 2-inch cubes
- 1 tsp Salt
- ½ tsp Black pepper
- 4 tbsp (¼ cup) All-purpose flour for coating
- 2 tbsp Olive oil divided
- 1 large Onion chopped
- 4 large Garlic cloves minced
- 1 inch Fresh ginger grated
- 1 tbsp Dijon mustard
- 2 tsp Brown sugar
- 360 ml (1½ cup) Dry red wine
- 1 tbsp Red wine vinegar
- 240 ml (1 cup) Beef broth
- 2 Sprigs fresh rosemary
- 4 – 5 sprigs Fresh thyme
- 2 Bay leaves
- Salt and black pepper as needed
Method
- Coat the beef – Pat the beef dry and season with salt and pepper. Sprinkle with the flour and toss until lightly coated.1 kg (2.2 lbs) Beef chuck, 1 tsp Salt, ½ tsp Black pepper, 4 tbsp All-purpose flour
- Sear – Heat 1 tablespoon oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Brown the beef in batches, adding the remaining oil as needed. Transfer to a plate and set aside.2 tbsp Olive oil
- Sauté – In the same pan, sauté the onion for 4 to 5 minutes until softened. Add the garlic and ginger and cook for 30 seconds. Stir in the mustard and brown sugar and cook for another minute.1 large Onion, 4 large Garlic cloves, 1 inch Fresh ginger, 1 tbsp Dijon mustard, 2 tsp Brown sugar
- Deglaze – Pour in the red wine, scraping up the browned bits from the bottom of the pan. Simmer for 2 to 3 minutes.360 ml Dry red wine
- Braise – Add the vinegar, rosemary, thyme, and bay leaves. Return the beef and its juices to the pan. Add the beef broth and season lightly with salt and pepper.1 tbsp Red wine vinegar, 240 ml Beef broth, 2 Sprigs fresh rosemary, 4 – 5 sprigs Fresh thyme, 2 Bay leaves, Salt and black pepper
- Simmer – Bring to a gentle simmer. Reduce the heat to low, cover, and cook for 1½ to 2 hours, stirring occasionally, until the beef is fork-tender.
- Finish – Remove the lid. If necessary, simmer uncovered for a few minutes to reduce the gravy to your preferred consistency. Remove the herb stems and bay leaves. Taste and adjust seasoning before serving.
Notes
- Use chuck or another well-marbled cut intended for slow cooking.
- Brown the beef in batches so it sears rather than steams.
- Use a dry red wine you enjoy drinking; the flavor becomes concentrated as it cooks.
- Keep the beef at a gentle simmer rather than a rapid boil.
- Cooking time can vary depending on the cut and size of the beef. If it is still tough after 2 hours, continue cooking until fork-tender.
- If the gravy is too thin, simmer it uncovered for a few minutes at the end. No additional flour or cornstarch is necessary.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for success
- Use the right cut of beef. Chuck or another slow-cooking cut works best. Lean beef can become dry before it becomes tender.
- Brown the beef in batches. Give the pieces enough room to sear properly. Those browned bits in the pan add a lot of flavor to the gravy.
- Use a dry red wine you enjoy drinking. The wine is a major part of the gravy, so avoid very sweet cooking wines.
- Keep it at a gentle simmer. Once covered, the beef should cook slowly rather than boil. A hard boil can make the meat tough and reduce the liquid too quickly.
- Cook until the beef is tender, not just until the timer goes off. Depending on the cut and size of the cubes, it may need a little longer than 2 hours.
- Adjust the gravy at the end. If it is thinner than you like, remove the lid and simmer for a few minutes to reduce. There is no need to add cornstarch.
M0re recipes with red wine
- Red Wine Steak Sauce
- Braised Short Ribs with Red Wine
- Lamb Shoulder in Red Wine Sauce
- Ultimate Beef Tips (Red Wine Gravy)
- Slow Cooker Beef in Red Wine Stew
- Osso Buco Recipe in Red Wine (Braised Shanks)
Frequently asked questions
If the beef is still tough, it usually needs more time. Keep the pan covered and continue cooking at a gentle simmer, checking every 20 to 30 minutes. The beef is ready when it can easily be pulled apart with a fork.
Use a dry red wine such as Cabernet Sauvignon, Merlot, Shiraz, or Pinot Noir. It doesn’t need to be expensive, but use a wine you would be happy to drink since its flavor becomes concentrated as the gravy cooks.
Yes, but I prefer using a recipe developed specifically for that method. Try my Slow Cooker Beef in Red Wine Stew for the slow cooker version.
Today, we served it with rice. But my kids also enjoy it with mashed potatoes. When I’m in a low-carb mood, I usually serve it with cauliflower rice. This recipe is versatile and goes well with couscous as well as creamy polenta.
Serve veggies on the side, such as garlic sesame asparagus, parmesan asparagus, sesame green beans, cheesy baked eggplant slices, lemon rosemary potatoes, and roasted dill potatoes.
more stew recipes
- Crockpot Beef Stew
- Best EVER Turkey Stew
- Beer Braised Beef Stew (Guiness)
- Braised Lamb Shanks in the Oven
- Moroccan Beef Stew with Dates (Slow Cooker)
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
The beef turned out so rich, tender and juicy! The red wine gravy through this dish over the top! Such delicious flavors!
Thank you so much, Tara. I am so happy you enjoyed it.
Loved your detailed post with step by step pictures. Great way to spend weekend with this kind of meal. I’m making this for dinner this weekend. What type of red wine works best for braising the beef? Does it matter which one I use?
Thank you, Uma. I usually use a dry red wine such as Cabernet Sauvignon, Merlot, or Shiraz. You don’t need an expensive bottle, but use something you enjoy drinking because the flavor becomes concentrated as the wine reduces.
This recipe sounds delicious but I don’t eat beef so can you suggest some other vegetarian protein?
Ah, you can also make this with mixed vegetables, like mushrooms, parsnips, carrots and sweet potatoes. It won’t need as much cooking time but will still be delicious
I loved everything about this recipe! Instead of mustard paste, I used Dijon mustard and it was amazing. Served it over mashed potatoes., I will absolutely be making this one again!
Thank you, Amanda. Dijon works just as well. Thanks for the feedback
Talk about total comfort food! this sounds incredible and perfect for Sunday supper! I love how fall-apart fork tender the beef is!
Thank you, Lori.
You got me at fork-tender and wine gravy! This is exactly the type of recipe I crave when the weather gets chilly. Thanks for sharing!
Thanks Paula.
Anytime I can cook with wine, I’m happy, LOL! This is the perfect comfort meal. The beef was fork tender! Does the red wine actually tenderize the beef, or is it mainly there for flavor?
Thanks Marta. The wine adds acidity and lots of flavor, but the real secret to tender beef here is the slow braising. Using a cut like chuck and letting it simmer gently gives the connective tissue time to break down until the beef is fork-tender.
This looks so comforting and delicious! I can’t wait to make it for dinner this week! How do I know when the beef has braised long enough? Should I just stick to the 2 hours?
Thanks, Jessica. Use the cooking time as a guide rather than a strict rule. The beef is ready when you can easily pull a piece apart with a fork. If it still feels firm or chewy, give it another 20 to 30 minutes over low heat and check again.
Recipes like this are my go-to comfort foods in the colder months. Beef + red wine is such a great savory combo! When you add the red wine, do you need to cook it down before adding the stock?
Thanks Gina. Yes. I let the wine simmer and reduce by about half before adding the stock. It concentrates the flavor and also gives you a richer gravy rather than simply adding wine as another cooking liquid. This is also how the method is written in your current recipe.