Tender Beef Braised in Red Wine
A simple stovetop and oven method that transforms tough beef into melt in your mouth tenderness. A cozy, rich dish made with real ingredients.
Servings: 4
Ingredients
- 2 pounds beef stew meat cut into chunks
- 1 onion sliced
- 2 carrots chopped
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 cup red wine
- 1 cup vegetable or beef stock
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- Salt and pepper
Instructions
- Preheat oven to 160 C or 320 F.
- Season beef with salt and pepper.
- Heat oil in a heavy pot and brown the beef on all sides. Remove and set aside.
- Add onion and carrots. Cook until softened.
- Stir in tomato paste and cook for 1 minute.
- Pour in red wine and scrape the bottom of the pot.
- Add stock, thyme, and rosemary. Bring to a simmer.
- Return the beef to the pot and cover with a lid.
- Transfer to the oven and braise for 2 to 2.5 hours or until tender.
- Adjust the sauce consistency if needed and serve warm.
Notes
For thicker sauce remove lid for last 20 minutes.
For wine free use extra stock and 1 tablespoon balsamic vinegar.
Add potatoes or mushrooms in the last 45 minutes.
For wine free use extra stock and 1 tablespoon balsamic vinegar.
Add potatoes or mushrooms in the last 45 minutes.
Nutrition
Calories: 463kcal | Carbohydrates: 9g | Protein: 51g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 141mg | Sodium: 450mg | Potassium: 1069mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5344IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 5mg
