A classic French Mediterranean braised beef dish with tender meat cooked slowly in a rich wine and tomato sauce, infused with aromatic vegetables, herbs, and olives. Perfect for a sophisticated dinner.
Preparação
20 min
Cozedura
180 min
Total
200 min
Doses
6 srv
Dificuldade
Medium
Calorias
420 kcal
For 6 dose(s)
Por dose
Pat the beef chuck cubes dry with paper towels and season generously with salt and pepper
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat
Brown the beef in batches for 3-4 minutes per side, then set aside
In the same pot, sauté diced onions, carrots, and celery until softened, about 5 minutes
Add minced garlic and tomato paste, stirring constantly for 1 minute until fragrant
Deglaze the pot with red wine, scraping up browned bits from the bottom
Return beef to the pot and add beef broth, bay leaves, thyme, and rosemary
Bring to a simmer, cover, and braise in the oven at 160°C for 2.5-3 hours until beef is very tender
Stir in Kalamata olives and pearl onions in the last 30 minutes of cooking
Season with salt and pepper to taste, garnish with fresh parsley and serve with crusty bread or over pasta
Iniciar sessão to rate this recipe.
