Lorenza Ávila

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Recipe of Stew of Meat to Red Wine

Stew of Meat to Red Wine

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This meat stew with red wine is a good way to prepare the meat so it is very soft, cooked in the oven at low temperature for a long time. The wine sauce gives it a delicious flavor. It can be served with potatoes.
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6 portions
  • 1 carrot, big
  • 1 onion
  • 1 branch celery, minced
  • 2 cloves garlic
  • 2 tablespoons vegetal oil
  • 1 1/2 kilos thick cut meat
  • 1 tablespoon flour
  • 2 tablespoons tomato paste
  • 1 parsley
  • black pepper
  • 1 3/4 cups Red wine
  • 2 1/2 cups beef broth, hot


Preheat the oven to 325 F.
Finely cut the vegetables (carrot, celery and onion). Also cut the garlic finely.
Heat a large saucepan (which can also be placed in the oven, like Le Creuset) and seal the meat over medium-high heat until golden brown on all sides. Remove from the pot and reserve in a dish.
Remove the extra fat that accumulates 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, the garlic, the garni bouquet, the salt and pepper.
Return the meat to the pan and let the mixture boil, until the wine is reduced by 1/3. Add the beef stock and boil again. Cover the pan and put it in the oven. Cook for 2-2 ½ hours until the meat is very soft.
Remove the meat from the pan (when it is ready) and pass the excess liquid through a sieve. Return the strained liquid to the saucepan and cook until it reduces a little. Try the sauce and correct the salt and pepper if necessary.
To serve, cut the meat and put it on a platter. Put the sauce on the meat and serve a little extra sauce on a plate.


Accompany this dish with a Malbec wine.

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