You are here

Roast Beef With Wine

the.instructor's picture
Ingredients
  Butter 15 Milliliter (1 Tablespoon)
  Carrots 60 Milliliter, finely chopped (1/4 Cup)
  Onions 60 Milliliter, finely chopped (1/4 Cup)
  Leek 60 Milliliter, finely chopped (1/4 Cup)
  Celery 60 Milliliter, finely chopped (1/4 Cup)
  Dry red wine 60 Milliliter (1/2 Cup)
  Flour 15 Milliliter (1 Tablespoon)
  Beef stock 750 Milliliter (3 Cup)
  Corn oil 15 Milliliter (1 Tablespoon)
  Boneless rolled roast beef 3 Pound (1 In Number, 1.4 Kilogram)
  Thyme 1 Pinch
  Bay leaf 1
  Ground pepper 2 Pinch
  Parsley 2 Pinch
  Salt To Taste
  Pepper To Taste
Directions

–  In a heavy skillet, melt butter and cook carrots, onions, leek and celery then add flour, stirring constantly for 1 minute.
–  Deglaze skillet with wine and reduce liquid by half.
–  Add beef stock and reduce by one-third, then set aside.
–  In a thick-bottomed casserole, barely larger than the meat, heat oil, sear meat on all sides and season with salt and pepper.
–  Pour in sauce and simmer for 1 hour, partially covered.
–  Fifteen minutes before end of cooking process, add bouquet garni.
–  Put the roast on a warm serving dish, cover with aluminum foil, and let stand for 10 minutes. Slice.
–  If you want a thicker sauce, run vegetables and sauce through blender, but remember to remove bay leaf first.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Roasted
Ingredient: 
Beef
Interest: 
Everyday

Rate It

Your rating: None
3.965625
Average: 4 (16 votes)