Name: Festive Braised Beef in Red Wine
Prep time: 15 min
Cook time: 180 min
Total time: 680 min
Yield: 4
Cuisine: French
Ingredients: 170 gram Carrot; 50 milliliter Red wine; 480 gram Beef Round; 170 gram Celeriac; 40 gram Tomato Paste; 190 gram Yellow Onion; 1 piece Bay Leaf; 4 gram Salt; 1 piece Juniper Berries; 10 gram Granulated Sugar; 16 milliliter Canola Oil; 1 piece Lemon; 1 liter Beef Stock (Clear); 200 milliliter Red Port Wine; 60 gram Sourdough Bread; 1 piece Black Pepper; 16 gram Garlic; 2 piece Fresh Rosemary; 10 milliliter Plum Jam

Oven-Braised Beef in Red Wine with Vegetables

Step-by-step method

Let’s cook

At a glance

This festive beef braise takes time but rewards you with rich, tender meat in a deeply flavored red wine sauce—the key is starting a day ahead with an overnight marinate and allowing 2-3 hours in the oven for the beef to become melt-in-your-mouth tender. Beyond the initial marinate, most of the work is hands-off oven time, so it's perfect for a relaxed Sunday meal.

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Prepare the ingredients

Cut the beef into large chunks, and peel and roughly chop the carrots and celeriac.

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480 gram
Beef Round

170 gram
Carrot

170 gram
Celeriac
2/8

Combine everything

Place the vegetables and beef in a bowl, add the crushed garlic and spices (whole peppercorns, juniper berries, bay leaf, sprigs of rosemary), then pour over the red wine.

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16 gram
Garlic

1 piece
Black Pepper

1 piece
Bay Leaf

2 piece
Fresh Rosemary

50 milliliter
Red wine

1 piece
Juniper Berries
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Leave to marinate

Cover and leave in the fridge to marinate overnight.

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Brown the beef

Take the beef out onto paper towel and pat it lightly dry, then brown it in oil and set aside.

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8 milliliter
Canola Oil
5/8

Fry the vegetables

Finely chop the onion and fry it in oil, then after a few minutes add the vegetables (carrot and celeriac) and cook further. Add the lemon, sliced, along with a tablespoon of sugar, and let it caramelise. Stir in a tablespoon of tomato purée and a tablespoon of plum jam.

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190 gram
Yellow Onion

8 milliliter
Canola Oil

1 piece
Lemon

10 gram
Granulated Sugar

40 gram
Tomato Paste

10 milliliter
Plum Jam
6/8

Cook and transfer to the oven

Pour in the wine and stock (or water if needed) and season with salt. Bring to the boil, then transfer to the oven, covered, preheated to 160°C. You can thicken the sauce with crumbled bread if you like. Roast for around 2-3 hours, until the meat is tender, topping up with liquid as needed during cooking.

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4 gram
Salt

60 gram
Sourdough Bread

200 milliliter
Red Port Wine

1 liter
Beef Stock (Clear)
7/8

Season to taste

Finally, adjust the seasoning and thin with stock or water if needed.
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Serve

Serve with crushed potatoes or mashed potatoes.

Step-by-step method

At a glance

Prepare the ingredients

For this step

Combine everything

For this step

Leave to marinate

Brown the beef

For this step

Fry the vegetables

For this step

Cook and transfer to the oven

For this step

Season to taste

Serve

Oven-Braised Beef in Red Wine with Vegetables

Ingredients — what you'll need

About this recipe

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