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Red Wine Braised Beef with Cauliflower Puree

Course Main Course
Cuisine French
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
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