Beef Simmered in Red Wine with Vegetables

🛒Ingredients (Grocery List)

  • 2 tbsp Vegetable Oil

  • 2 pounds Beef Chuck, cut into 2-inch pieces

  • 1 Carrot, peeled and slice crosswise

  • 2 Onions, thinly sliced

  • 1 1/2 tbsp all-purpose Flour

  • 2 1/2 cups Red Wine

  • 3/4 cup of Water

  • 1 Garlic clove, crushed

  • 1 tbsp Tomato Paste

  • 1 Bouquet Garni made with Parsley, Thyme, and Bay Leaf

  • 2 pounds Potatoes, peeled, halved or quartered if large

  • Salt and Pepper

  • Chopped Parsley for sprinkling

🍴Serves: 4

⏰Prep Time: 15 min

⏱️Cook Time: 2 hours 15 min


🥣Instructions

1. In a flameproof casserole, heat the Oil over medium-high heat. Add the Meat and cook until browned all over. Transfer the Meat to a bowl. Stir in the Carrot, Onions, and Flour and cook until lightly browned. Return the Meat to the casserole, then add the Red Wine and bring to a boil, scraping up any brown bits on the bottom. Season with Salt and Pepper and add 3/4 cup of Water, the Garlic, the Tomato Paste, and the Bouquet Garni. Reduce the heat to low, cover, and cook for 2 hours.

2. Meanwhile, steam the Potatoes or cook them in boiling salted water for 25 to 30 minutes.

3. Using a slotted spoon, transfer the Meat to a warmed serving dish on the top of the cooked Potatoes. Strain the sauce over the Meat. Sprinkle with the Parsley and serve.


💡Tips

  • I like to let the pieces of meat marinade overnight in the Wine with the Carrot, Onions, Garlic, and Bouquet Garni before cooking them. The next day, I remove the pieces of Meat and pat them dry, then proceed with the recipe.