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Beef And Cabernet

Ingredients
  Beef chuck roast 2 Pound, cut into 1 1/2 inch pieces (900 Gram)
  Flour 2 Tablespoon (For Dredging)
  Olive oil 2 Tablespoon
  Yellow onion 1 , finely chopped
  Red bell pepper 1 , diced
  Yellow bell pepper 1 , diced
  Garlic 2 Clove (10 gm), chopped
  Chopped roma tomatoes 225 Gram (1 Cup)
  Tomato paste 1 Tablespoon
  Beef stock 236 Milliliter (1 Cup)
  Cabernet sauvignon 236 Milliliter (1 Cup)
  Bouquet garni 1 (Thyme, Rosemary And Bay Leaf, Tied With Twine)
  Dry mustard 1 Teaspoon
  Small boiling onions 1⁄3 Pound, peeled (150 Gram)
  Salt To Taste
  Pepper To Taste
Directions

Preheat oven to 350°F (180°C).
Dredge beef in flour.
In Dutch oven or large covered ovenproof pot, brown beef in olive oil on all sides, and remove.
Add onions, peppers, garlic, and tomatoes, and saute until soft.
Add tomato paste and simmer 5 minutes.
Add beef stock, Cabernet Sauvignon, bouquet garni, and dry mustard.
Add salt and pepper to taste.
Bring to a simmer and cook 10 minutes.
Return meat to the pot, add the boiling onions and cover.
Bake in oven for 1 1/2 hours, stirring occasionally, until meat is very tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Gourmet

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