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. Smart Recipes, American Recipes, Beef Recipes Beef American

Beef Braised In Red Wine

Beef Braised In Red Wine Recipe | RecipeSavants.com PT3H50M Serves 8 Ingredients: 0.25 Cup Carrots 1.5 Cups Canned Tomatoes 1 Teaspoon Garlic 0.5 Cup Dry Red Wine 2 Tablespoons Soft Butter 2 Tablespoons Flour 1 Teaspoon Oregano 3 Pounds Lean Beef Chuck Roast 1 Tablespoon Margarine 1 Tablespoon Olive Oil 0.25 Teaspoon Fresh Ground Pepper 0.5 Cup Onions 0.5 Teaspoon Salt 4 Medium Bay Leaf 3 Slices Lean Bacon 2 Cups Beef Stock 0.25 Cup Celery Preheat 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.



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