Beef with sauce in the oven
Description
The dish is prepared without unnecessary complications. I really enjoy cooking meat, and beef is my favorite. Meat is meat—it's leaner than pork and denser than chicken. Beef stewed in the oven is incredibly tender. You can cook this recipe on the stovetop, but it's in the oven that the meat acquires its most delicate, tender flavor. The finished dish can be served at the table.
Instructions
- 1
Step 1
To prepare the dish, we need to use a heavy cauldron. This is what we'll be cooking in. First, we need to chop the onion. Cut the onion into half-rings, not too finely.
- 2
Step 2
In a cauldron with vegetable oil, sauté the onion. We perform this step on the stove.
- 3
Step 3
While the onion is frying, stir it periodically so it doesn't burn. Cut the beef (I used chuck) into small pieces.
- 4
Step 4
Place the sliced meat into a cauldron, immediately mixing it with the onion. If you don't do this, the onion will burn. Pour 2.5 cups of wine over the meat and onion. I'm using homemade wine, but you can use store-bought dry red wine. Add salt and spices to the meat, and mix again.
- 5
Step 5
Cover the cauldron with a lid. Preheat the oven to 200 degrees. Place the cauldron in the oven. Bake the meat in the oven for about 1.5 hours. During this time, stir the meat 2-3 times.
- 6
Step 6
Serve the meat at the table, sprinkled with herbs.