Red Wine Braised Beef

Beef chunks that pull apart with a fork, coated in a glossy brown sauce. The aroma of reduced wine and thyme fills the kitchen.

• Prep: 30 min
• Cook: 180 min
• Difficulty: Medium
• Calories: 702
• Protein: 43 g
• Carbs: 15 g
• Fat: 50 g

Ingredients

• 800 g Beef chuck ( cut into large cubes )
• 2 pc Yellow onion ( sliced )
• 3 pc Carrot ( in thick rounds )
• 2 pc Garlic ( crushed )
• 500 ml Red wine
• 2 tbsp Wheat flour
• 30 g Minimum butter sweet
• 2 tbsp Sunflower oil
• 1 pc Bouquet garni
• 300 ml Mineral water
• 1 pinch Fleur de sel
• 1 pinch Black peppercorns ( ground )
• 1 tbsp Veal stock concentrate ( dehydrated )

Instructions

1. Sear the meat

   In a hot pot with oil and butter, sear the beef pieces on all sides. A brown crust should form, where the juices concentrate.

2. Sauté the garnish

   Remove the meat. Add the onions and carrots to the cooking fat. Let them brown slightly until the vegetables soften.

3. Dust and deglaze

   Return the meat. Sprinkle with flour and stir to cook the flour. Pour in the red wine and scrape the bottom with a spatula to release the cooking juices.

4. Moisten and braise

   Add the water, veal stock, garlic, and bouquet garni. Cover and simmer over very low heat. The sauce should reduce until it coats the spoon and the meat is tender.

Chef's tips

• Don't rush the meat browning; it's what gives the sauce its color.
• If the sauce is too thin at the end, remove the meat and reduce uncovered.

Storage

Keeps for 3 days in the fridge. Better when gently reheated the next day.