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Port Wine Braised Beef

Tender, fall apart, beef chuck braised in rich port wine with carrots and pearl onions over creamy mashed potatoes
Prep Time10 mins
Cook Time4 hrs
Course: Main Course
Cuisine: Beef
Keyword: Beef Chuck, Beef Stew, Cooking with Wine
Servings: 4


  • 3 lb beef chuck roast cut into 4 inch long pieces
  • 1 tbsp flour
  • 1/4 tsp salt
  • 1 tbsp bacon fat or use vegetable oil
  • 3 carrots cut in half
  • 10 pearl onions peeled
  • 2 stalks celery cut in half
  • 1 tbsp fresh garlic minced
  • 3 cups ruby port wine
  • 1 pinch dried thyme
  • 2 bay leaves
  • 1 cup Clamato juice
  • 2 cups beef broth


  • Season beef that has been cut in large pieces with salt and dust with flour.
  • Heat bacon fat or vegetable oil in a large pot over medium high heat.
  • Working in batches, sear all sides of the pieces of beef. Removing seared pieces to a bowl.
  • Add carrots, celery, pearl onions and garlic to the pot and stir.
  • Add port wine and scrape any browned pieces from the bottom of the pan. Return seared beef and juices back to pot.
  • Add remaining ingredients, reduce heat to medium and simmer uncovered until fork tender, about 4 hours.
  • Serve in a bowl with mashed potatoes.