Braised beef with red wine, herbs and vegetables

Braised beef with red wine

First, the beef is fried to get a golden brown crust. Then it goes into the oven. As a result, the meat turns out very tender and very tasty.

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  • 1 200g beef
  • 4 carrots
  • 1-2 onions
  • Salt, to taste
  • Pepper, to taste
  • 1 tsp garlic powder
  • 2-3 tbsp flour
  • 1-2 tbsp oil
  • 4 Garlic cloves
  • 500 ml red wine
  • 1 tbsp tomato paste
  • 250 ml meat stock, or water
  • 1-2 bay leaves
  • 4 sprigs of thyme


  1. Cut the beef into 1-inch pieces.
  2. Chop the carrots into medium chunks and the onions into large chunks.
  3. Dab the beef dry with paper towels.
  4. Season with salt and pepper.
  5. Sprinkle with the dried garlic.
  6. Bread in flour.
  7. Heat the oil in an ovenproof roasting pan over a medium heat.
  8. Fry the beef in batches on all sides in the roasting pan.
  9. Fry the onions and carrots in the same roasting pan for 5-7 minutes.
  10. Pressed garlic add and cook an additional 1-2 minutes.
  11. Deglaze with wine and simmer for 5 minutes.
  12. Add tomato paste and stir.
  13. Replace the beef in the pan with the vegetables.
  14. Cover in the broth.
  15. Thyme and bay leaf.
  16. Bring everything to the boil.
  17. Put the roasting pan in an oven preheated to 160 degrees.
  18. Leave to simmer for about an hour and a half, until the meat is tender.


  • knife
  • cutting board
  • ovenproof roaster
  • spatula


If you don’t have an oven-safe roaster, you can use a casserole dish.

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