Beef stewed in wine
Description
The recipe won't take much time. A recipe for beef stewed in red wine with bacon, onions, carrots, celery, garlic, and spices. The stewed meat is cooked with almost two bottles of red wine, giving it a unique flavor. Serve hot.
Instructions
- 1
Step 1
1. Preheat the oven to 160°C. Cut bacon, onion, and carrot into cubes. Chop celery. Mince garlic. Heat olive oil in a large pot over high heat. Season the meat with salt and pepper. Place the beef in the pot and sear, turning every 2–3 minutes, until browned on all sides. Transfer the beef to a plate. Add bacon to the pot and cook until browned, about 3 minutes. Add onion, carrot, celery, and a pinch of salt. Cook until the onion becomes caramelized, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Return the beef to the pot, add wine, chicken broth, rosemary, bay leaf, and cinnamon stick.
- 2
Step 2
2. Bring to a boil over high heat, then cover tightly with a lid and place the pot in the oven. Cook, stirring the stew every 30 minutes, until the meat is easily pierced with a fork, for 3½–4 hours. Remove the meat from the pot and cover with foil.
- 3
Step 3
3. Remove the rosemary, bay leaf, and cinnamon stick. Place the pot over high heat. Boil until the sauce thickens, about 10 minutes. Add seasonings to taste. Thinly slice the meat across the grain into 6 mm thick slices.
- 4
Step 4
4. Pour the sauce over the beef. Garnish with chopped parsley and serve.