Just like the traditional braises, this beef calls for the beef to be seared first in a Dutch oven and then baked with a delicious red wine sauce, during the long cooking the meat absorbs the wonderful flavors of tomatoes, mushrooms, carrots, beef stock, butter and margarine, which entirely permeate the sauce.
RecipeSavants.comJust like the traditional braises, this beef calls for the beef to be seared first in a Dutch oven and then baked with a delicious red wine sauce, during the long cooking the meat absorbs the wonderful flavors of tomatoes, mushrooms, carrots, beef stock, butter and margarine, which entirely permeate the sauce. Smart Recipes, American Recipes, Beef Recipes, RecipesBeefAmericanBeef Braised In Red WinePT3H50MServes 8
Ingredients:
0.25 Cup Carrots1.5 Cups Canned Tomatoes1 Teaspoon Garlic0.5 Cup Dry Red Wine2 Tablespoons Soft Butter2 Tablespoons Flour1 Teaspoon Oregano3 Pounds Lean Beef Chuck Roast1 Tablespoon Margarine1 Tablespoon Olive Oil0.25 Teaspoon Fresh Ground Pepper0.5 Cup Onions0.5 Teaspoon Salt4 Medium Bay Leaf3 Slices Lean Bacon2 Cups Beef Stock0.25 Cup CeleryPreheat oven to 325 degrees. Arrange a rack in middle position of oven. With paper towels, pat dry beef completely. Sprinkle beef with flour, salt and black pepper.In an ovenproof Dutch oven, heat oil over medium-high heat and sear beef for about 10 minutes or till browned from all sides. With a slotted spoon, transfer beef to a plate. In the same pan, melt margarine over medium-high heat and sauté bacon for about 3 minutes. Add onion, celery and carrot and cook for about 10-12 minutes, stirring occasionally. Add garlic, bay leaf and thyme and sauté for about 2 minutes. Stir in tomato puree and tomato paste and cook for about 3-4 minutes, stirring occasionally. Add wine and cook for about 5 minutes. Add stock and bring to a boil. Stir in cooked beef with any accumulated juices. Cover the pan tightly and transfer to oven. Bake for about 2½-3 hours.Remove from oven and transfer beef to a cutting board. Remove fat from top surface of the sauce, and remove the Bay leaves. Boil for about 5 minutes. Stir in salt and remove from heat. Cut beef into 1/2-inch-thick slices across the grain. Return beef to the sauce and stir to combine. Serve hot with the topping of butter if you prefer.