Red Wine Braised Beef
Ingredients
- 800 gBeef chuck (cut into large cubes)
- 2 pcYellow onion (sliced)
- 3 pcCarrot (in thick rounds)
- 2 pcGarlic (crushed)
- 500 mlRed wine
- 2 tbspWheat flour
- 30 gUnsalted butter
- 2 tbspSunflower oil
- 1 pcBouquet garni
- 300 mlMineral water
- 1 pinchFleur de sel
- 1 pinchBlack peppercorns (ground)
- 1 tbspVeal stock concentrate (dehydrated)
Method
Beef chunks that pull apart with a fork, coated in a glossy brown sauce. The aroma of reduced wine and thyme fills the kitchen.
- 1
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
Remove the meat. Add the onions and carrots to the cooking fat. Let them brown slightly until the vegetables soften.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Better when gently reheated the next day.
