Merlot Braised Beef

Makes 2 servings

This luscious Swiss-German stew is even richer and more delicious when accompanied by. Or serve it with noodles. To serve four to six, double all ingredients except the sugar and butter, which is increased only by half.

ingredients

1 lb stewing beef cubes
1 each onion and stalk celery and leaves, sliced
3 each cloves garlic, smashed, and sprigs parsley
1 bay leaf
6 juniper berries, crushed
1 1/2 c. 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 c. beef stock or water
2 carrots, cut in 1-inch (2.5 cm) lengths
1 tsp. salt
1/2 c. pearl onions
1 c. button mushrooms
2 tsp. chopped fresh parsley

directions

1
In large bowl, combine beef, sliced onion, celery, garlic, parsley sprigs, bay leaf, juniper berries, wine, thyme and pepper; cover and marinate in refrigerator for 12 to 24 hours.
2
Remove beef; sprinkle with flour and set aside. Strain marinade through sieve into bowl, pressing solids; set marinade aside. In skillet, heat oil over medium-high heat; brown beef, in batches. Transfer to bowl.
3
Add 1 tbsp (15 ml) butter to pan. Stir in sugar; cook until deep nutty brown. Stir in reserved marinade and stock, averting eyes to avoid spatters. Add beef, carrots and salt; cover and simmer over low heat, stirring often, until beef is tender, about 1-1/2 hours.
4
Meanwhile, in skillet, heat remaining butter over medium heat; cook pearl onions until browned, 12 minutes. With slotted spoon, transfer to stew. Add mushrooms to skillet; brown, about 8 minutes. Add to stew; simmer for 10 minutes. Serve sprinkled with parsley.

Source: Canadian Living