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
Cook Time1 hr 30 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: French
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 leaves
  • 2 cups beef broth
  • 1 carrot halved and sliced
  • salt 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