How To make Beef In Red Wine
6 lb Sirloin tip or steamship rnd 1 ts Dry parsley
3 c Dry red wine 1 ea Bay leaf
2 c Carrots, sliced 1 ts Salt
1 c Water 2 tb Vegetable oil
2 ea Clove garlic, minced 1 c Tomato sauce
2 ea Onions, lg, sliced 1 cn Condensed beef broth
1/2 ts Pepper 3 tb Cornstarch
1/2 ts Thyme 3 tb Water
Make a marinade with the wine, water, onion, carrots, garlic, parsley, thyme, bay leaf, salt, & pepper. Put the meat in a bowl and pour the marinade over it. Cover tightly and refrigerate overnight or longer. Remove the meat from the marinade and wipe with paper towels. Heat the oil in a heavy pan and brown the meat on all sides. Discard any fat left in pan. Put meat in baking pan and pour over it the beef broth, tomato sauce, and marinade. Cover and bake at 325 degrees for 2-3 hours or until meat is tender or to desired doneness. Remove meat from pan and strain juices. Mash onions and carrots. Mix cornstarch in water and stir into juices and mashed vegetables until thickened. Add additional salt if needed. Strain over the sliced meat or serve separately at table. Mrs. Harold T. Cook -----
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Simplified Braised Beef Cheeks Red Wine Jus
Simplified Braised Beef cheeks in rich red wine sauce.
No special techniques or crazy ingredients required.
Indulge in the exquisite flavours of French cuisine with this tantalizing recipe for Braised Beef Cheeks in Red Wine.
A culinary delight that is sure to impress, this dish promises to be an experience for the senses.
Succulent beef cheeks are gently seared to seal in their natural juices and then lovingly simmered in a rich red wine reduction, infusing them with an intense and complex flavour profile.
As the pot gently simmers for 3.5 hours, the magic of slow cooking takes over, transforming the beef into melt-in-your-mouth tenderness, creating a dish that is both luxurious and comforting.
Each mouthful is a symphony of flavours, with the wine-infused meat offering an unparalleled richness.
Accompanied by a buttery mash and sauteed mushrooms. This Braised Beef Cheeks in Red Wine will leave lasting memories.
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The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!
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Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!
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Beef Bourguignon (Beef Burgundy)
Considered by many to be the mother of all stews, Beef Bourguignon is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow cooked in a rich red wine sauce.
For the most magnificent stew of your life, start this 2 days before you plan to serve it, do not shortcut pan roasting ingredients individually, and use homemade beef stock!
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Fall apart beef in a rich red wine sauce. Simple & stunning, the BEST cut of beef for slow cooking!!
Slow Cooked Beef Cheeks in Red Wine Sauce
Beef cheeks are the most succulent slow cooking cut of beef. It's way better than chuck, and even better than short ribs!
The rich red wine sauce is made for this meltingly tender cut of beef. It's fine dining food - made at home!