Brenda's Braised Beef Merlot
Paul
Kind of German. Kind of French. Kind of Stew.
ingredients
- 1 lb Stewing Beef
- 1 Onion, sliced
- 1 stalk Celery, sliced
- 3 cloves garlic, smashed
- 3 sprigs Parsley
- 1 Bay Leaf
- 6 Juniper Berries, crushed
- 1 1/2 cups Merlot or other dry, red wine
- 1/2 Tsp Dried Thyme
- 1/4 Tsp Pepper
- 2 Tbsp Flour
- 1 Tbsp Vegetable Oil
- 3 Tbsp Butter
- 2 Tbsp Granulated Sugar
- 1/4 cup Beef Stock or Water
- 1 1/2 cups Baby Carrots
- 1 Tsp Salt
- 1/2 cup Pearl Onions
- 8 oz Button Mushrooms
- 2 Tbsp fresh Parsley, chopped
directions
- 1
1. I a large bowl combine the beef, sliced onion, celery, garlic, parsley sprigs, bay leaf, juniper berries, wine, thyme, and pepper. Cover and marinate in the refrigerator for 12 to 24 hours.
- 2
2. Remove the beef, sprinkle with flour, and set aside. Strain marinade through sieve into bowl and set aside.
- 3
3. Heat oil in skillet and brown the beef. Transfer to a bowl.
- 4
4. Add 1 Tbsp of the butter, stir in sugar, and cook until it’s a deep, nutty brown. Stir in reserved marinade and stock, add then add the beef, carrots, and salt.
- 5
5. Cover and simmer over low heat, stirring often for 1 1/2 hours.
- 6
6. In a separate skillet heat 2 Tbsp of butter and cook the pearl onions until browned, about 12 minutes. Transfer to stew with a slotted spoon.
- 7
7. Add mushrooms to the same skillet and brown, about 8 minutes. Add to stew.
- 8
8. Simmer for 10 minutes. Serve sprinkled with parsley.
notes
You can substitute 1/2 Tsp each of crushed bay leaf and caraway seed for the Juniper Berries.
Source: Paul & Brenda
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