Beef Braised in Red Wine
Beef chunks are braised in beef stock, red wine and tomato sauce with lots of vegetables. A delicious yet filling stew that's perfect for a winter dinner.
Yield
10 servingsPrep
30 minCook
120 minReady
180 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef chuck roast
|
|
| 3 | slices |
bacon
lean, chopped |
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | teaspoon |
oregano
crumbled |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
fresh ground |
|
| 1 | tablespoon |
margarine
|
|
| 1 | tablespoon |
olive oil
|
|
| ½ | cups |
onions
chopped |
|
| ¼ | cup |
carrots
chopped |
|
| ¼ | cup |
celery
chopped |
|
| ½ | cup |
red wine
dry |
*
|
| 2 | cups |
beef stock
prefer veal stock if possible |
|
| 1 ½ | cups |
tomatoes, canned
coarsely chopped, or purreed |
|
| 1 | each |
bay leaves
|
*
|
| 2 | tablespoons |
butter
soft, optional |
|
| 2 | tablespoons |
all-purpose flour
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef chuck roast
|
|
| 3 | slices |
bacon
lean, chopped |
|
| 5 | ml |
garlic
minced |
|
| 5 | ml |
oregano
crumbled |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
fresh ground |
|
| 15 | ml |
margarine
|
|
| 15 | ml |
olive oil
|
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
carrots
chopped |
|
| 59 | ml |
celery
chopped |
|
| 118 | ml |
red wine
dry |
*
|
| 473 | ml |
beef stock
prefer veal stock if possible |
|
| 355 | ml |
tomatoes, canned
coarsely chopped, or purreed |
|
| 1 | each |
bay leaves
|
*
|
| 3E+1 | ml |
butter
soft, optional |
|
| 3E+1 | ml |
all-purpose flour
optional |
|
Directions
Heat margarine and oil in a large dutch oven.
Brown roast over medium high heat on all sides.
Remove from pan and add bacon, garlic, and onion. Sauté until bacon starts to crisp, and onions are soft.
Return beef to pot and add remaining ingredients (except for butter and flour).
Place in 325℉ (160℃) oven to braise for about 1½ hours, or until meat flakes easily.
If desired, add flour and butter at the end to thicken juices of the sauce.
Allow to rest 10 minutes, then serve.
