Red Wine Braised Beef with Cauliflower Puree
I think this is the richest tasting thing I’ve ever made and my butter chicken has, like, 3 dairy farms worth of butter and cream. Cauliflower recipe is here http://www.raymondsfood.com/recipe/slowcooker-pulled-pork-in-a-recipe-dish
Red Wine Braised Beef with Cauliflower Puree
I think this is the richest tasting thing I’ve ever made and my butter chicken has, like, 3 dairy farms worth of butter and cream. Cauliflower recipe is here http://www.cucumbertown.com/slow-carb-shepherds-pie-recipe-dish
Servings: 4 serving
Ingredients
- 2-3 tbsps vegetable oil
- 1 large yellow onion chopped
- 1 1/3 lb beef stewing
- 1 tbsp flour
- 1/2 cup red wine
- 2 tbsps tomato paste
- 1 tbsp worcestershire sauce
- 2 bay leaf
- 2 cups beef broth
- 1 carrot halved and sliced
- salt and pepper and
- 2 tbsp chopped garlic
- 4 stalks celery
Instructions
- Chop the meat into bit sized pieces. Add the meat to a large pot on medium high and coat with vegetable oil, salt and pepper. Stir to fully coat. Add the flour and stir again til fully coated with the flour.
- Brown brown the meat for 5-8 minutes on medium-high.
- Remove the meat from the pot, leaving the juices and brown bits on the bottom
- Add the vegetables and garlic to the pot, saute for 3-5 minutes, stirring frequently til soft and fragrant. Remove from the pot, again leaving juices and brown bits
- Add the wine to the pot and bring to a rolling boil. Scrape the bottom of the pan til smooth, then add the broth, tomato paste, bay leaves and Worcestershire sauce. Stir til fully combined
- Add the meat and vegetables back to the pot and bring to a rolling boil on high heat. Reduce heat to medium low and simmer with the lid on for 60 - 90 minutes, stirring occasionally.
- Serve with cauliflower puree
