
Decadent Wine-Braised Beef with Creamy Gravy
Tender beef braised in rich red wine with aromatic vegetables, resulting in a flavorful and satisfying meal.
Equipment Needed
- Immersion Blender
- Large Dutch oven or pot
Ingredients
- 1.00 kgBeef Stew Meat(Cut into 2-inch cubes)
- 500.00 mlRed Wine(Use a full-bodied red wine like Cabernet Sauvignon)
- 2.00 tbspOlive Oil(For searing the beef)
- 1.00 Onion(Diced)
- 2.00 Carrot(Diced)
- 2.00 Celery(Diced)
- 2.00 Bay Leaves(Fresh or dried)
- 1.00 tspSalt(Kosher salt)
- 1.00 tspBlack Pepper(Freshly ground)
Instructions
Season the beef cubes generously with salt and pepper.
Estimated time: 5 minutes
Heat olive oil in a large Dutch oven or pot over medium-high heat.
Estimated time: 2 minutes
Sear the beef cubes on all sides until browned.
Estimated time: 5 minutes
Add the diced onion, carrots, and celery to the pot.
Estimated time: 2 minutes
Pour in the red wine and add the bay leaves.
Estimated time: 2 minutes
Bring to a simmer, then reduce heat to low, cover, and braise for 2 hours, or until the beef is fork-tender.
Estimated time: 120 minutes
Remove the bay leaves.
Estimated time: 1 minutes
Using an immersion blender, carefully blend the sauce until smooth and creamy.
Estimated time: 5 minutes
Shred the beef and return it to the sauce.
Estimated time: 5 minutes
Serve hot over mashed potatoes or polenta.
Estimated time: 2 minutes