Beef In Claret Recipe

Name: Beef In Claret
Prep time: 30 min
Cook time: 270 min
Total time: 300 min
Yield: Serves 1 or more
Ingredients: 1/2 pound thick bacon, diced; 2 large onions, chopped; 1 cup button mushrooms, whole or halved (optional); 4 pounds stewing beef; 3 tablespoons olive oil; 4 cloves garlic, minced; 3 tablespoons all-purpose flour; 1 (750 ml) bottle Burgundy wine; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon sugar; 1 tablespoon fresh thyme, chopped, and fresh parsley, chopped (for garnish); carrots; celery; 1 (14 1/2 ounce) can beef broth; 1 (6 ounce) can tomato paste; 2 bay leaves; 1/2 cup cognac or brandy (optional); Worcestershire sauce (if using)

Indulge in a taste of history with our Beef in Claret recipe! This rich and deeply flavorful stew, perfected over centuries, boasts tender beef slow-cooked in a luxurious red wine sauce. A perfect centerpiece for a special occasion or a cozy weeknight meal, this classic dish is surprisingly easy to make and delivers unmatched satisfaction. Experience the depth of flavor that only time and the finest ingredients can create.

Prep Time 30 mins

Cook Time 270 mins

Calories 604.4 kcal

Protein 68g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef In Claret

1/2 pound thick bacon, diced
2 large onions, chopped
1 cup button mushrooms, whole or halved (optional)
4 pounds stewing beef
3 tablespoons olive oil
4 cloves garlic, minced
3 tablespoons all-purpose flour
1 (750 ml) bottle Burgundy wine
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar
1 tablespoon fresh thyme, chopped, and fresh parsley, chopped (for garnish)
carrots
celery
1 (14 1/2 ounce) can beef broth
1 (6 ounce) can tomato paste
2 bay leaves
1/2 cup cognac or brandy (optional)
Worcestershire sauce (if using)

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How to Make Beef In Claret

Season beef cubes generously with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Brown beef cubes in batches, ensuring not to overcrowd the pot. Remove beef and set aside.
Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
Stir in garlic and cook for another minute until fragrant.
Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly.
Gradually whisk in red wine, ensuring no lumps form. Add beef broth and tomato paste, stirring to combine.
Return beef to the pot. Add thyme, bay leaf, and Worcestershire sauce (if using).
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 2.5-3 hours, or until beef is incredibly tender. Stir occasionally.
Remove bay leaf before serving. Taste and adjust seasoning as needed.
Garnish with fresh parsley and serve hot with crusty bread or mashed potatoes.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

12g

Fat

81g

Carbs

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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Lunch Main Dish Beef Pork Vegetables French Oven Easy European Potluck Diabetic Dinner Party Heirloom Historical Holiday Event Scottish Grains Dietary One Dish Meal Valentines Day Inexpensive Meat Pasta Rice And Grains To Go Equipment