Beef Stew with Red Wine

Name: Beef Stew with Red Wine
Prep time: 180 min
Yield: 6
Cuisine: Internacional
Ingredients: 1 carrot, large; 1 onion; 1 sprig celery, chopped; 2 cloves garlic; 2 tablespoons vegetable oil; 1 1/2 kilos thick cut meat; 1 tablespoon flour; 2 tablespoons tomato paste; 1 parsley; pepper; 1 3/4 cups red wine; 2 1/2 cups beef broth, heat

Lorenza Ávila

This beef stew with red wine is a great way to prepare the meat so that it becomes very tender, cooked in the oven at a low temperature for a long time. The red wine sauce gives it a delicious flavor. It can be served with potatoes.

Reviewed by Editorial Team of Kiwilimón

Published: 10-02-2010

Preparation

Medium

Preheat the oven to 325°F. Finely chop the vegetables (carrot, celery, and onion). Also finely chop the garlic. Heat a large pot (that can also go in the oven, like Le Creuset) and sear the meat over medium-high heat until browned on all sides. Remove from the pot and set aside on a platter. Remove the excess fat that accumulated in the pot and reduce the heat to medium-low. Add the carrots, onion, and celery and cook for 2-3 minutes. Add the flour and tomato paste and cook for 1 minute, stirring. Add the wine, garlic, bouquet garni, salt, and pepper. Return the meat to the pot and let the mixture boil until the wine reduces by 1/3. Add the beef broth and bring to a boil again. Cover the pot and place it in the oven. Cook for 2-2 ½ hours until the meat is very tender. Remove the meat from the pot (when it is ready) and strain the leftover liquid through a sieve. Return the strained liquid to the pot and cook until it reduces a bit. Taste the sauce and adjust the salt and pepper if necessary. To serve, slice the meat and place it on a platter. Pour the sauce over the meat and serve some extra sauce on a small plate.