Beef Braised in Red Wine

Presenting our

"3rd Course" - COOKING AT HOME

Although you might think we are always in restaurants, we do eat at home...occasionally.  Throughout our 19 years of marriage we have had a deal.  I do the cooking and Guy does the cleaning.  (And I do NOT use every pot and pan in the house - but I will if he keeps complaining about it!)

After all, I have to do something with the 81 cookbooks I've collected.  For several years now I have followed a simple plan; each week I take 2 cookbooks off the shelf and choose one recipe in each.  We head off to the grocery store to gather the ingredients for my cooking "experiments."

These culinary trials have their own rating system.  If the new recipe is a success - it's a "KEEPER."

If either one of us decides the recipe is a failure - it's the "RECIPE THAT SHALL NOT BE NAMED."

This particular recipe was found in an out-of-print Weight Watchers book called:

New 365 Menu Cookbook. 

(1996)

Like most cooks, I have adapted the recipe to suit our tastes and kitchen equipment; but it remains a KEEPER.

In a large pot or French oven (Le Creuset is my favorite - purple, of course) heat 1 tablespoon + 1 teaspoon olive oil over medium-high heat and add 4 cups coarsely chopped onions.  Cook, stirring frequently; 8-10 minutes until onions are golden brown.  The fragrance will be wonderful.

Add 4 cups coarsely chopped carrots and 1 clove of minced garlic.  Cook stirring frequently; 5 minutes, until carrots are tender.  Adding garlic just improves the fragrance.

Sprinkle a 4-5 pound eye round roast with 1/4 teaspoon salt and black pepper to taste.  Add roast to vegetable mixture and cook, turning beef frequently; 8 minutes or until brown on all sides.

Add 1 cup dry red wine, 1 bay leaf, 1 teaspoon dried oregano leaves and 1 teaspoon dried thyme leaves to beef-vegetable mixture; bring liquid to a boil.  Reduce heat to low; simmer, covered turning beef occasionally.  Add water, one tablespoon at a time, to keep beef from sticking for 1 1/2-2 hours, until beef is cooked through and very tender and liquid is thickened.  If you rolled your eyes at the thought of using dried herbs; feel free to substitute fresh ones.

Remove beef from heat and let stand for 10 minutes before slicing.  Remove and discard bay leaf.  (Oddly enough...the camera lens fogs up when shooting a photo of steaming hot food!)

Slice beef and serve topped with vegetable mixture.  Mashed potatoes and broccolini make excellent side dishes.  ALWAYS cook with wine that you enjoy drinking!  This time I cooked (and drank) with a 2008 Cabernet Sauvignon from Meridian Vineyards in Napa, California.  Its notes of black cherry, currant, vanilla and spice are clean and straight forward.

 

http://www.meridianvineyards.com/index.cfm

Beef Braised in Red Wine

1 Tablespoon + One Teaspoon Olive Oil
4 Cups Onions, coarsely chopped
4 Cups Carrots, coarsely chopped
1 Clove Garlic, minced
1 4-5 Pound Eye Round Roast
1/4 Teaspoon Salt
Black Pepper, to taste
1 Whole Bay Leaf
1 Teaspoon Dried Oregano Leaves
1 Teaspoon Dried Thyme Leaves
1 Cup Dry Red Wine

In large pot or French oven, heat oil; add onions. Cook over medium-high heat, stirring frequently; 8-10 minutes until onions are golden brown. Add carrots and garlic; cook, stirring frequently, 5 minutes, until carrots are tender.
Sprinkle beef on all sides with salt and pepper; add to vegetable mixture. Cook, turning beef frequently; 8 minutes, until brown on all sides.
Add wine, bay leaf, oregano and thyme to beef mixture; bring liquid to a boil. Reduce heat to low; simmer, covered - turning beef occasionally and adding water to keep beef from sticking, 1 1/2-2 hours, until beef is cooked through and very tender and liquid is thickened.  Remove from heat; let stand 10 minutes. Remove and discard bay leaf.
Slice beef and serve topped with vegetable mixture.

Servings:  8
Preparation Time:  30 minutes
Start to finish:  2 hours
Notes:  This is a one-pot meal. 
Serving Ideas: Great with grits or potatoes as a side dish.
Cuisine: Southern Home Cooking
Categories:  Beef, Main Dishes
Source:  Weight Watchers - New 365 Day Menu Cookbook