Beef Braised in Red Wine
Preparation Time10 min
Cooking Time2 hr 30 min
Ingredients
- 2 cup dry red wine
- 2 carrot, chopped
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 1 bay leaf
- 1 sprig rosemary
- 2 whole clove
- 3 pound rump roast or bottom round, trimmed
- 2 tablespoon olive oil
- 1 cup beef broth
- 3 tablespoon tomato paste
- 1 teaspoon salt
Instructions
To make the marinade:
1. In a large pot, combine the ingredients. Add the beef, then cover the pan and refrigerate.
2. Marinate the meat, turning it every half hour for at least 2 hours. Remove the beef from the marinade and pat it dry with paper towels. Save the marinade.
To make the beef:
1. In a Dutch oven or casserole, heat the olive oil. Add the beef and brown on all sides.
2. Pour the marinade into the pot with the beef. Add the beef broth.
3. Cover the pan and simmer for 2-1/2 hours, adding more water or stock, if necessary.
4. Stir in the tomato paste and season with salt. Simmer 30 minutes more.
NOTES : I add cornstarch and a lot more vegetables. I also marinade the meat longer. This is good with wide noodles.