Beef in Red Wine Gravy

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.

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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.

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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.

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

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