Ingredients for Beef In Red Wine
- 1 (3 to 4 pound) boneless beef chuck roast
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 1/2 cups dry red wine
- 1/2 cup water
- 1 large onion, sliced
- 1 large carrot, sliced
- 4 garlic cloves, crushed
- 2 large onions, sliced
- 2 cups peeled and chopped carrots
- 1/4 cup chopped fresh parsley
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons Madeira wine
- 1 tablespoon cognac
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 4 slices lean bacon, diced
- 1/4 cup brandy
- Veal Knuckle
- Tomatoes
- Green Onions
- Beef Bouillon
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How to Make Beef In Red Wine
- Season the 3-4 lb beef chuck roast generously with 2 tsp salt and 1 tsp black pepper.
- Prepare the marinade (recipe below) in a large glass or ceramic bowl.
- Add the beef to the bowl, ensuring it's coated on all sides with the marinade. Cover and refrigerate for 12-24 hours, turning occasionally.
- Remove beef from marinade and pat dry with paper towels. Strain and reserve the marinade.
- Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat.
- Add 4 diced slices of bacon and cook until transparent.
- Add the beef and brown on all sides.
- Drain off excess fat.
- Pour 1/4 cup brandy over the beef and carefully ignite (use caution!). Allow flames to die down.
- Add the braising ingredients (recipe below).
- Cover the Dutch oven.
- Bake in a preheated 350°F (175°C) oven for 3 hours, basting occasionally with the reserved marinade.
- During the last hour of braising, add 2 sliced large onions and 2 cups of peeled and chopped carrots to the Dutch oven.
- Once the meat and vegetables are tender, remove from the oven and place on a preheated platter. Surround with onions and carrots.
- Garnish with 1/4 cup chopped fresh parsley and keep warm.
- Strain the sauce through a sieve, skimming off any fat.
- Make a roux: In a saucepan, melt 2 tbsp butter and whisk in 2 tbsp flour until smooth and lightly browned.
- Thicken the pan sauce with all or part of the roux, stirring constantly.
- Bring to a boil and simmer for 1-2 minutes.
- Stir in 2 tbsp Madeira wine and 1 tbsp cognac.
- Adjust seasonings to taste.
- Spoon some sauce over the meat and serve the remaining sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
45g
Fat
39g
Carbs
9g
