Merlot Braised Beef
Description:
Indulge in the rich flavors of this Merlot Braised Beef recipe, a delightful dish that perfectly marries tender stewing beef with aromatic herbs and the deep, fruity notes of Merlot wine. This hearty meal is ideal for weeknight dinners or special occasions when you want to impress your guests with minimal effort.
Recipe Category: Breads
Keywords: Meat, Weeknight, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Stewing beef |
| 1 | Onion |
| 1 | Celery |
| 3 | Garlic cloves |
| 3 | Sprigs of parsley |
| 1 | Bay leaf |
| 6 | Juniper berries |
| 1 | cup Dry red wine |
| 1 1/2 | tsp Dried thyme |
| 1/2 | tsp Pepper |
| 1/4 | cup All-purpose flour |
| 2 | tbsp Butter |
| 1 | tbsp Granulated sugar |
| 3 | cups Water |
| 2 | Carrots |
| 1/4 | tsp Salt |
| 2 | cups Button mushrooms |
| 1 | tbsp Fresh parsley |
| 1 | Egg |
| 1/2 | cup Milk |
| 1 | cup All-purpose flour |
| 1/2 | tsp Salt |
Nutritional Information (Per Serving):
- Calories: 333.5
- Fat Content: 13.3g
- Saturated Fat Content: 6.2g
- Cholesterol Content: 97.5mg
- Sodium Content: 679.8mg
- Carbohydrate Content: 22.9g
- Fiber Content: 1.8g
- Sugar Content: 7.3g
- Protein Content: 20.8g
Servings: 6
Cooking Time: 2 hours
Preparation Time: 30 minutes
Total Time: 2 hours 30 minutes
Instructions:
-
Marinating the Beef:
- In a large bowl, combine the stewing beef, sliced onion, celery, garlic cloves, parsley sprigs, bay leaf, juniper berries, dry red wine, dried thyme, and pepper.
- Cover the bowl and let the mixture marinate in the refrigerator for 12 to 24 hours.
-
Prepping the Ingredients:
- Remove the beef from the marinade and sprinkle it with flour, then set it aside.
- Strain the marinade through a sieve into a bowl, pressing the solids to extract all the flavors; set the marinade aside.
-
Browning the Beef:
- Heat oil in a skillet over medium-high heat and brown the beef in batches until golden on all sides.
- Transfer the browned beef to a bowl and set aside.
-
Creating the Braising Liquid:
- Add 1 tablespoon of butter to the skillet and stir in the granulated sugar, cooking until it turns a deep nutty brown.
- Carefully pour in the reserved marinade and stock, being cautious of splatters.
-
Braising the Beef:
- Return the beef to the skillet along with the carrots and salt.
- Cover the skillet and simmer the mixture over low heat, stirring often, until the beef is tender, which should take about 1 ½ hours.
-
Preparing the Accompaniments:
- Meanwhile, in another skillet, heat the remaining butter over medium heat and cook the pearl onions until they are nicely browned, approximately 12 minutes.
- Using a slotted spoon, transfer the browned onions to the stew.
- Add the button mushrooms to the skillet and simmer them for 10 minutes.
-
Finishing Touches:
- Serve the Merlot Braised Beef sprinkled with fresh parsley for a burst of color and flavor.
Popovers:
-
Preparing the Batter:
- In a bowl, whisk together the egg and milk, then stir in the all-purpose flour and salt until the mixture is well blended but still slightly lumpy.
-
Baking the Popovers:
- Spoon the batter into well-buttered jumbo muffin cups, filling them about 3/4 full.
- Place the filled muffin cups in the center of a cold oven.
- Preheat the oven to 450°F (230°C) and bake the popovers for 25 minutes.
- After 25 minutes, use a skewer to puncture each popover, then continue baking for an additional 10 minutes or until they are puffed and golden brown.
-
Make-Ahead Option:
- If preparing the popovers ahead of time, allow them to cool completely, then cover and set aside at room temperature for up to 8 hours.
- To reheat, preheat the oven to 325°F (163°C) and bake the popovers for 5-10 minutes until heated through.
Indulge in the rich flavors of this Merlot Braised Beef accompanied by fluffy popovers for a comforting and satisfying meal that’s sure to please your taste buds. Enjoy! 🍷🥩
