Beef and Vegetables in Robust Red Wine |
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Prep Time: 1440 Minutes Cook Time: 180 Minutes |
Ready In: 1620 Minutes Servings: 6 |
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This is a great dish to make in the afternoon and leave simmering until dinnertime, enticing everyone to the table. It features beef, mushrooms, carrots, onions, robust dry red wine, and a variety of herbs. You'll be pleased to find out that the meat and vegetables are even better tasting when served as leftovers the next day. Ingredients:
1 lb top-round beef, cut into large chunks |
2 stalks celery, finely chopped |
1 1/2 cups baby carrots |
5 shallots, finely chopped |
1 teaspoon dried marjoram, rub between finges to waken flavor |
1 bay leaf |
1/2 teaspoon dijon mustard |
4 cups dry red wine (a robust red wine is preferred) |
2 tablespoons olive oil |
3 garlic cloves, finely chopped |
1 cup roma tomato, seeded and coarsely chopped |
1 teaspoon tomato paste |
1 pinch nutmeg |
1/4 cup fresh parsley, coarsely chopped |
kosher salt, to taste |
fresh ground black pepper, to taste |
1 teaspoon arrowroot |
5 medium red potatoes, quartered |
1 lb fresh button mushrooms, halved |
Directions:
1. Combine the wine marinade ingredients in a gallon-size zip-loc plastic bag; add the beef. Marinate overnight, turning occasionally.
2. In a medium, heavy-bottom saucepan heat the oil. Remove the beef from the wine marinade, drain, and pat dry. (Reserve the marinade.) Brown the meat over high heat. Add garlic and cook for another minute.
3. Add the marinade with its vegetables and herbs to the saucepan. Cook over medium to high heat until about two-thirds of the liquid cooks out.
4. Next, add the tomatoes, tomato paste, nutmeg, parsley, salt, pepper, and enough water to cover the beef. Simmer for 2 hours.
5. Stir in the arrowroot and potatoes; cook slowly for an additional hour. Add the mushrooms during the last 1/2 hour of cooking.
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