Red Wine Braised Beef
Steamed Rice
Ingredients
- 4 lb beef round chunks
- 3 Tbsp all purpose flour
- 6 Tbsp olive oil, divided
- 1 onion, chopped
- 1 (8-oz) pkg whole mushrooms, quartered
- 4 cloves garlic, minced
- 3 Tbsp tomato paste
- 1 (32-oz) carton beef broth
- 1½ cups red wine
- 2 Tbsp brown sugar
- 10 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat oven to 325°F. Season beef with salt and pepper, if desired. Place beef in a large bowl; sprinkle with flour. Toss until beef is well coated.
- Cook beef, in 3 batches, in 2 Tbsp hot oil per batch, until browned on all sides. Remove from pot.
- Add onion, mushrooms, and garlic to pot; cook, stirring frequently, 5 minutes. Add tomato paste; cook, stirring, 2 minutes. Return beef to pot and stir in broth, wine, brown sugar, thyme, and bay leaves.
- Cover pot, and place in oven. Bake 2½ to 3 hours or until beef is very tender. Remove and discard thyme sprigs and bay leaves. Serve over Steamed Rice recipe. Garnish with fresh thyme leaves, if on hand.
Side Dish Ingredients
- 2 cups long grain white rice
Side Dish Instructions
- Steam rice according to package directions. Season with salt and pepper, if desired.
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