Beef Braised in Red Wine Recipe

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Beef Braised in Red Wine
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Ingredients
17
Count
Nutrition
856
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Put beef, wine, onion, thyme, bay leaf, parsley sprigs, and carrot in a large resealable plastic bag. Seal bag, pressing out excess air, and put in a bowl. Marinate beef, chilled, 16 to 24 hours.
  2. Drain beef in a colander set over a large bowl, reserving marinade. Wipe off any solids clinging to beef, then pat beef dry. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Put oven rack in middle position and preheat oven to 350°F.
  4. Heat oil in a 3 1/2- to 4-quart heavy ovenproof pot with lid over moderately high heat until hot but not smoking, then brown beef well in 2 batches, without crowding, about 8 minutes per batch, transferring as browned with a slotted spoon to a plate.
  5. Reduce heat to moderate, then add shallot and garlic and cook, stirring, until shallot begins to soften, about 2 minutes. Add flour and cook, stirring constantly, until shallot and flour are browned, 4 to 5 minutes.
  6. Add reserved marinade liquid to flour mixture, stirring and scraping up brown bits. Add beef along with any juices accumulated on plate and cover with a round of parchment paper and lid. Simmer mixture while you prepare bacon.
  7. Cut bacon slices crosswise into 1/4-inch strips and cook in an 8-inch heavy skillet over moderate heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp. Transfer bacon with slotted spoon to beef (reserve fat in skillet). Re-cover beef with parchment and lid and braise in oven, 1 1/2 hours.
  8. While meat is braising, blanch pearl onions in a 3- to 4-quart pot of boiling water, 1 minute. Drain onions in a colander, then peel, leaving root ends intact. Cook onions in reserved bacon fat in skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes.
  9. Pour off excess fat, then add 1/4 cup water and scrape up brown bits with a wooden spoon or spatula.
  10. After meat has braised 1 1/2 hours, add pearl onions (with liquid in skillet), remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper to beef and continue to braise, covered with parchment and lid, until onions are tender and meat is very tender, about 1/2 hour more.
  11. Skim any fat from surface of beef and serve beef with buttered egg noodles sprinkled with chopped fresh parsley leaves.
  12. Cooks' note Boeuf vigneronne can be made and cooled, uncovered, then chilled, covered, up to 4 days. Reheat slowly over moderately low heat, adding water if necessary to thin boeuf vigneronne, until heated through.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 855.55 Kcal (3582 kJ)
Calories from fat 562.01 Kcal
% Daily Value*
Total Fat 62.45g 96%
Cholesterol 182.26mg 61%
Sodium 1326.67mg 55%
Potassium 1251.36mg 27%
Total Carbs 24.49g 8%
Sugars 9.38g 38%
Dietary Fiber 4.36g 17%
Protein 52.24g 104%
Vitamin C 13.6mg 23%
Vitamin A 0.2mg 5%
Iron 5.5mg 31%
Calcium 91.9mg 9%
Amount Per 100 g
Calories 187.85 Kcal (786 kJ)
Calories from fat 123.4 Kcal
% Daily Value*
Total Fat 13.71g 96%
Cholesterol 40.02mg 61%
Sodium 291.29mg 55%
Potassium 274.76mg 27%
Total Carbs 5.38g 8%
Sugars 2.06g 38%
Dietary Fiber 0.96g 17%
Protein 11.47g 104%
Vitamin C 3mg 23%
Iron 1.2mg 31%
Calcium 20.2mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.5
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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