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Red Wine Braised Beef
Beef chunks brown alongside diced carrot and onion before red wine, stock and a bouquet garni turn the pot into a rich braise finished slowly in the oven. Bacon lardons add depth, so the seasoning stays light until the very end.
- Total time
- 135 min
- Prep
- 15 min
- Cook
- 120 min
Ingredients
Method
In the Tupperware 3.3 l Mastro Dutch Oven, brown the beef pieces in the hot oil.
Add the peeled carrots and onions, diced with the Tupperware Super Dicer, and let them colour for a few minutes, draining off excess fat if needed.
Preheat the oven to 200 °C (400 °F / gas mark 6/7).
Sprinkle in the flour and stir, then pour in the red wine and let it bubble for a few minutes.
Add the water, the veal stock, the peeled garlic, the bouquet garni and the bacon lardons, and stir; bring to a boil for about 5 minutes, skimming if needed.
Season lightly with salt, since the bacon is already salty, add pepper, stir and cover; braise in the preheated oven for about 2 hours, stirring from time to time and adding a little water during cooking if it looks dry.
Serve with steamed potatoes, creamy polenta or pasta.
