Tipsy Braised Beef

Tipsy Braised Beef
  • 4 servings
  • 0:15 Preparation
  • 2:00 Cooking
  • 26:15 Total Time

Ingredients

Add all
  • marinade:

  • 3/4 cup
    (190 mL)

    organic canola oil

  • 3/4 cup
    (190 mL)

    dry red wine

  • 1 Tbsp.
    (15 mL)

    condensed beef broth

  • 1 Tbsp.
    (15 mL)

    chopped garlic

  • 1/4 cup
    (60 mL)

    chopped onion

  • 2

    carrots, sliced

  • 2

    stalks celery, cut up

  • 1 Tbsp.
    (15 mL)

    parsley

  • 1 Tbsp.
    (15 mL)

    thyme

  • 1

    bay leaf

  • pinch peppercorns, coarsely ground

  • 1/4 cup
    (60 mL)

    uncooked bacon, diced

  • 2 1/4 lb
    (1 kg)

    cubed stewing beef

  • braising liquid

  • 2 Tbsp.
    (30 mL)

    flour

  • 2 cups
    (500 mL)

    ready-to-use beef broth

Preparation

Blend marinade ingredients together.

Add beef cubes and marinate in the refrigerator for 24 hours.

Preheat oven to 375°F (190°C).

Drain marinade from beef.

Lightly brown beef cubes in a casserole or Dutch oven over medium heat.

In a bowl, whisk flour and cold beef broth together to prevent lumps.

Pour over the beef, cover, and pop into the oven for 2 hours.

Remove beef to a serving dish.

Strain fat from pan juices if necessary. Stir gravy with a whisk.

Adjust seasoning.

Spoon gravy over beef.

Source: Chef Robert Villeneuve

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007