Braised Beef with Wine

    3 hours 20 minutes

    Serve this slow-braised beef over rice or fill a warm tortilla with meat and garnish with sour cream and avocado slices.

    84 people made this

    Serves: 7 

    • 1 1/2 kg beef chuck roast
    • 1 onion, chopped
    • 1 (30g) packet dry onion soup mix
    • 1 cup (250ml) red wine
    • 1/2 cup (125ml) water
    • 3 tablespoons vegetable oil
    • 1/2 cup salsa

    Preparation:20min  ›  Cook:3hours  ›  Ready in:3hours20min 

    1. Preheat oven to 160 degrees C.
    2. Heat oil in a casserole dish over medium high heat. Add beef and brown meat on all sides. Reduce heat, add onion and cook until soft but not browned. Add onion soup mix, wine, water and salsa. Bring to boil.
    3. Cover and place in preheated oven for 2 1/2 to 3 hours. Check occasionally to make sure there is sufficient liquid in bottom of pan; add more wine if necessary. Before serving shred beef.

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    Reviews in English (71)


    WONDERFUL! This recipe is fantastic. We made it in the crockpot (low temp for 10-12 hours) and the beef was so tender. We've made it several times now, and this last time found me without Lipton Onion Soup Mix in the house; I ended up adding extra minced onion, some onion salt, pepper and a bit of garlic seasoning. It still turned out great, with almost the same flavor as usual. We serve it on tortillas, typically, but have also used it on sliced french bread or a sandwich bun. Great for freezing, as it makes a lot. Thanks for sharing this recipe!  -  21 Mar 2006  (Review from Allrecipes USA and Canada)


    This is very good. I tweaked the recipe a bit after reading some reviews. I carmelized a yellow onion with three cloves of garlic. Then I seared the chuck roast (i used 2lbs). I added 1/4 red wine and 1/4 cup of water and a 1/2 TSP of beef bouillion. Then I chopped up a green pepper and cooked it all together on high for a couple hours. I also added a can of Rotel tomatoes. I added a 1/3 of red wine because it needed more liquid and a by dinner time it was tender and delish! It was tender after 3 hours of cooking on high on the stove.  -  08 May 2008  (Review from Allrecipes USA and Canada)


    This is my go to recipe when we can not decide what to have. Very rich and flavorful. I have made it in the oven and stovetop, the stovetop version comes out better for some reason.  -  24 Jun 2008  (Review from Allrecipes USA and Canada)