Beef braised in red wine

By the GetYourMacros team · 24 September 2026

Tender, flavorful braised beef slow-cooked in wine with herbs for a rich, comforting taste.

• Time 180 min
• Course Main course
• Diet Omnivore
• Cuisine Italian

Ingredients (1 serving)

• 180 g Lean beef
• 80 ml Red wine
• 50 g Carrots
• 40 g Onion
• 30 g Celery
• 8 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Pat the lean beef dry and brown it in the extra virgin olive oil over a high heat on every side, until the surface is dark: that is eight minutes, not two.
2. Lift it out and, in the same pan, soften the roughly chopped onion, carrots and celery for ten minutes.
3. Return the meat, pour in the red wine and raise the flame for two minutes so the alcohol cooks off, or the braise stays sharp.
4. Turn the heat to its lowest, cover and cook for two and a half hours, turning the meat every half hour and adding hot water if the base dries out.
5. Lift out the meat, blend the vegetables with the cooking juices and put the sauce back on the heat for five minutes to reduce it.
6. Slice the beef against the grain once it has cooled a little and serve it under its own sauce.

Tips

• It is better the day after: it slices without crumbling and the sauce has already set.
• If the meat is still tough it is undercooked rather than overcooked: give it another covered hour.

Got a Thermomix? On Cookidoo open Created recipes → Import recipe and paste this page's link: the ingredients and steps land in your created recipes.

Similar recipes

Marinated ramen eggs414 kcal · P 32 g · C 29 g · F 22 gKorean style chicken tenders416 kcal · P 46 g · C 43 g · F 5 gBang Bang chicken413 kcal · P 54 g · C 28 g · F 8 g

One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.