Brandy braised beef with red wine

Overhead shot of brandy braised beef on the bed of mashed potato with green beans on the side.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Transform the humble cut of beef into a flavorful comforting dish! A tough cut of beef is cooked with aromatics and braised in brandy and red wine until tender. 






  • Olive oil, as needed to coat the pan
  • 1 1/2 pounds chuck roast, cut into 2-inch pieces
  • Kosher salt and black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 cup diced yellow onion
  • 1/2 cup diced celery
  • 1/2 cup peeled and diced carrots
  • 4 cloves garlic, finely minced 
  • 1 tablespoon fresh rosemary, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1/2 cup brandy
  • 1/4 cup red wine 
  • 1.5 cups beef broth 
  • 2 tablespoons fresh parsley, chopped (as garnish)


  1. Season the beef with salt and pepper.   
  2. Sear the beef in batches. Coat the pan with oil over high heat (ensure the oil is hot before adding beef). Sear beef until deep golden brown and turn to sear the other side, about 8 minutes total. Remove and set aside.  
  3. Add the butter to the same pot. When the butter melts, add onions, celery, and carrots. Sauté until onions are translucent and tender, about 5-6 minutes.  
  4. Add minced garlic and rosemary. As soon as you smell the garlic (about 30-45 seconds),  add the tomato paste and stir to incorporate it into the mixture. 
  5. Sprinkle flour into the pot and stir to coat the vegetables.  Cook flour for one minute.   
  6. Carefully add brandy and red wine and let them come to a boil. Use the liquid to scrape up any browned bits from the bottom of the pan.
  7. Once the liquid comes to a full boil, add the beef broth and return the beef and any collected juice to the pot. Bring the mixture to a boil. Once it comes to a boil, adjust the heat so that the mixture is simmering. Cover the pot and cook for 1.5 to 2 hours or until the beef is tender.
  8. When the beef is tender, remove the lid and increase the heat so the sauce can be reduced to its desired consistency. Season to taste with salt and pepper. Serve with your favorite side dishes such as mashed potato or polenta with a sprinkle of fresh chopped parsley. 


  • When searing the beef, pat your beef dry before searing and sear in batches. You don't want to steam the meat instead of sear. 
  • Use fresh rosemary instead of dried rosemary for maximum flavor. 
  • You may substitute more brandy with red wine. If you don't want to use alcohol, you can use 1/4 of apple juice and the rest of the alcohol amount with beef broth. 
  • If your meat is not tender after 2 hours of simmering, continue to simmer with the lid on until tender. 
  • When reducing the sauce, stir the pan occasionally so the sauce won't burn.