Beef Braised in Wine

Beef, Entrees, Soups & Stews | October 27, 2015 | By

A beautiful beef stew, aromatic, savory, rich and satisfying! Your whole house smells heavenly while it cooks. So amazing on a chilly day!

Ingredients:

• 3 lbs of chuck roast, cut into bite sized pieces
• 2 cups of flour for dredging
• 1/2 tsp each of salt and pepper for dredging

• 3 Tbs of vegetable oil
• 1 medium onion, chopped
• 4 cloves of garlic, chopped
• 1 cup of good Burgundy wine, may use Merlot or Cabernet
• 3/4 cup of beef consomme or beef stock
• 2 Tbs of Worcestershire sauce
• 1 Tbs of tomato paste
• 3 -4 Thyme sprigs, tied with kitchen twine
• 2 tsp of salt
• 1 tsp of black pepper
• 1/2 lb of mushrooms, leave whole unless large, then cut in half

• 2 Tbs of cornstarch, for thickening sauce
• 1/3 cup of beef stock, for thickening sauce
• 2 Tbs of butter

Directions:
Serves 6

Start by dredging the beef, combine the flour, salt and pepper in a large bowl, add the beef and coat well. Shake off the excess.DSC08882Heat 2 Tbs of oil in a dutch oven over high heat, working in batches, add the beef in a single layer.DSC08885Sear the beef until it is nicely browned, about 5-6 minutes on each side. Transfer the seared beef to a bowl and repeat with the remaining beef.DSC08888Add 1 Tbs of oil and saute the onion and garlic for 2 -3 minutes just til slightly softened. DSC08890Add about 1/4 cup of wine to deglaze the pan, scraping up all of the bits from the bottom, that’s where all the flavor collects!DSC08893Now add the beef back to the pot and the remaining wine, beef consomme, Worcestershire sauce, tomato paste, thyme, salt and pepper. DSC08911Cover and place in the oven for 1 hour. Remove from the oven, add the mushrooms and a little more stock and wine in equal portions if needed. Stir well to combine. Cover and continue to cook for 1 1/2 hours longer or until the meat is fork tender.DSC08915Strain the cooking liquid into a saucepan. DSC08918In a small bowl, mix together 1/3 cup of stock, butter and the cornstarch to make a paste, whisk into the saucepan with the strained sauce and heat over medium heat until thickened, stir into the dutch oven with the beef and mushrooms.
Delicious with roasted or mashed potatoes.

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Comments

  1. Leave a Reply

    Jeff Nebot
    October 29, 2015

    This recipe looks great and this may be a stupid question. I don’t see where you say to add the beef back into to pot. I’m assuming it’s after you deglaze and add everything before you place the pot in the oven. Thanks and I love your recipes.

    • Leave a Reply

      RUTH GUERRI
      October 31, 2015

      So sorry Jeff, yes add the beef back in with the remaining ingredients after the deglazing! I fixed it! Thanks!

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