Delicious Beef in Red Wine
Add some sophistication to your beef this summer with this succulent dish made with red wine and a variety of spices.
Yield
28 servingsPrep
30 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
beef, sirloin tip
sirloin tip, or steamship rnd |
|
| 3 | cups |
red wine
dry |
*
|
| 2 | cups |
carrots
sliced |
|
| 1 | cup |
water
|
|
| 2 | cloves |
garlic
minced |
|
| 2 | each |
onions
lg, sliced |
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | teaspoon |
parsley flakes
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
tomato sauce
|
|
| 12 | ounces |
beef stock
|
|
| 3 | tablespoons |
cornstarch
|
|
| 3 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
beef, sirloin tip
sirloin tip, or steamship rnd |
|
| 7.1E+2 | ml |
red wine
dry |
*
|
| 473 | ml |
carrots
sliced |
|
| 237 | ml |
water
|
|
| 2 | cloves |
garlic
minced |
|
| 2 | each |
onions
lg, sliced |
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
thyme
|
*
|
| 5 | ml |
parsley flakes
|
*
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
tomato sauce
|
|
| 346.8 | ml/g |
beef stock
|
|
| 45 | ml |
cornstarch
|
|
| 45 | ml |
water
|
|
Directions
Make a marinade with the wine, water, onion, carrots, garlic, parsley, thyme, bay leaf, salt, & pepper.
Put the meat in a bowl and pour the marinade over it.
Cover tightly and refrigerate overnight or longer.
Remove the meat from the marinade and wipe with paper towels.
Heat the oil in a heavy pan and brown the meat on all sides.
Discard any fat left in pan. Put meat in baking pan and pour over it the beef broth, tomato sauce, and marinade.
Cover and bake at 325 degrees for 2 to 3 hours or until meat is tender or to desired doneness.
Remove meat from pan and strain juices. Mash onions and carrots.
Mix cornstarch in water and stir into juices and mashed vegetables until thickened.
Add additional salt if needed.
Strain over the sliced meat or serve separately at table.
