Step 4: Build the Braising Sauce

Stir in the tomato paste and cook it for 1 minute to deepen its sweetness.
Pour in the red wine, stirring vigorously to loosen remaining browned bits.

Let the wine simmer for 3–4 minutes to reduce slightly and concentrate its flavor.

Add beef broth, Worcestershire (optional), bay leaf, thyme, and rosemary.

Step 5: Bring Everything Together

Return the browned beef (and its juices) to the pot.
The liquid should nearly cover the beef—add more broth if needed.

Bring the pot to a gentle simmer.

Step 6: Slow-Braise to Perfection

Cover the pot with a lid and cook using one of these methods:

• On the stovetop: low heat, 2.5 to 3 hours
• In the oven: 320°F (160°C), 2.5 to 3 hours

The beef is ready when it becomes fork-tender and almost melts.

Step 7: Finishing Touches

Remove the bay leaf and herb stems.
Taste and adjust seasoning with salt and pepper.

If you prefer a thicker sauce, simmer the pot uncovered for 10–15 minutes until the liquid reduces to a glossy, velvety finish.

How to Serve

This dish pairs beautifully with:

• Creamy mashed potatoes
• Buttered egg noodles
• Rustic crusty bread
• Soft polenta
• Roasted garlic potatoes

Spoon the tender beef morsels into a bowl or plate, ladle over the dark red wine sauce, and finish with a sprinkle of fresh parsley if you like.

Final Thoughts

Tender beef braised in deep red wine is more than a recipe—it’s a celebration of slow cooking, patience, and simple ingredients elevated through technique. Every step, from browning the meat to reducing the wine, contributes to layers of flavor that make this dish unforgettable.

Enjoy the comforting aroma as the stew simmers, and savor every bite of the melt-in-your-mouth beef when it’s finally served. This is rustic elegance at its very best.