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Beef braised in red wine

  • 2000 g beef, cut in 2cm thick steakss
  • 1500 ml red wine
  • 3 pcs carrots, raw, cut in 2cm thick rounds
  • 3 pcs shallots, chopped
  • 1 pcs celery stalk, chopped
  • 6 sprig thyme, fresh
  • 3 sprig parsley, fresh
  • 9 clove garlic, peeled, whole
  • 3 tbsp flour
  • 3 tbsp butter, unsalted
  • 2 tsp black peppercorns, crushed
  • 4 pcs bay leaves, whole

  1. On the day before preparing, marinade the beef; bring the wine to a boil in a large saucepan, then boil until reduced by a third to remove the alcohol, approximately for 10 minutes.
  2. Leave to cool for about 1 hour.
  3. Mix the beef steaks, carrots, celery, shallots, garlic, and crushed peppercorns in 1 or 2 large bowls, then pour the cooled red wine over them.
  4. Cover with cling film, put in the fridge and leave to marinate for 24 hours.
  5. The next day, place a large colander over a large bowl and tip in the beef mixture to drain off the marinade. Leave for at least 1 hour to remove excess liquid.
  6. Heat oven to 200°C.
  7. Sprinkle the flour on a baking sheet and cook for 8-10 mins until it has turned pale brown. Set aside and reduce oven to 150°C.
  8. Separate the beef, vegetables, and herbs then pat dry with kitchen paper and reserve the marinade liquid.
  9. Season the beef with 4 pinches of salt.
  10. In a large, heavy-based casserole over high heat, warm the butter, then colour the beef steaks in it for 5-7 mins on each side.
  11. With a slotted spoon, transfer the beef to a plate and set aside.
  12. Add the drained vegetables to the casserole. Lower the heat to medium-high and cook for 5 mins until lightly coloured, stirring occasionally.
  13. Tip the toasted flour into the casserole and stir for a few seconds.
  14. Pour in the marinade wine little by little, stirring constantly to incorporate it into the flour and until the sauce is smooth and slightly thickened.
  15. Add the beef and herbs, bring the sauce to a boil and skim if necessary.
  16. Cover with a lid and cook in the oven for 3 hours.
  17. To finish the sauce, place a colander over a large saucepan then drain off the cooking liquid from the casserole.
  18. Place the saucepan on a high heat then boil until the sauce has reduced by about half to make a light coating sauce. Skim if necessary and season to taste.
  19. Return the beef and vegetables to the casserole, then pour over the sauce, discarding the herbs.
  20. Serve while still hot.

Good points

  • Low in sodium
  • Very low in sugar
  • Very high in iron
  • High in niacin
  • High in phosphorus
  • Very high in selenium
  • Very high in vitamin B6
  • Very high in vitamin B12
  • Very high in zinc

Preparation time: 210 min
Portions: 6
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 1180.7 kcal
Carbohydrates: 15.93 g
Cholesterol: 248.6 mg
Sugar: 3.53 g
Protein: 54.85 g
Fat: 76.25 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com