Recipe Braised Beef with Red Wine, a tasty, flavorful meat main course.
I like to prepare this dish on Sundays or holidays to make that day even more special.
The braised beef with red wine requires long cooking, but if you want to speed up the process, you can read my pressure cooker braised beef recipe Pressure Cooker Braised Beef
I recommend using beef chuck rather than a whole piece of meat for the slow cooking time.
Check out these recipes too: Veal Stew
- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Hours
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2.2 lbs beef chuck
- 1 white onion
- 2 cloves
- 1 carrot
- 1 celery stalk
- 1 leaf bay leaf
- 2 oz butter
- 2 tablespoons tomato paste
- 4 1/4 cups red wine (full-bodied)
- 1 bouillon cube
Preparation
First, place the beef chuck in a container along with the bay leaf, onion studded with cloves, and the carrot. Cover with the red wine and let marinate overnight;
The next day, drain the meat and slowly brown it in a pot with butter, bay leaf, chopped celery, carrot, and onion, and stir;
Strain the wine where the meat was marinated and put it to heat in a small pot, bringing it slowly to a boil;
In a bowl, dissolve the bouillon cube and tomato paste in hot water. Add this sauce to the wine in the small pot;
Pour the cooked wine into the pot with the braised beef. Cover and cook over low heat for at least 3 hours, stirring occasionally;
When cooking is complete, set the meat aside and blend the cooking base, removing the bay leaves;
Pour the sauce over the meat and serve.
Store in the fridge for 4 days in a well-sealed container.
