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Roast Beef With Wine

the.instructor's picture
  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

–  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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1737 Calories from Fat 511

% Daily Value*

Total Fat 57 g88.3%

Saturated Fat 16.5 g82.6%

Trans Fat 0.1 g

Cholesterol 80.2 mg26.7%

Sodium 6450.1 mg268.8%

Total Carbohydrates 200 g66.6%

Dietary Fiber 20.3 g81.2%

Sugars 28 g

Protein 106 g211.4%

Vitamin A 525% Vitamin C 130.2%

Calcium 37.4% Iron 102.8%

*Based on a 2000 Calorie diet

Roast Beef With Wine Recipe