Beef with Red Wine and Winter Vegetables

Beef with Red Wine and Winter Vegetables

Main Course 

To make the bouquet garni, tie together several sprigs of parsley, sage and thyme. Remove before serving.

  • 6

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1 3/4 lbs beef brisket or chuck
  • 1 cup red wine
  • 1 medium onion
  • 3 cloves garlic
  • 1 medium potato
  • 4 small carrots
  • 2 Tbsp olive oil
  • 1 tsp thyme leaves
  • 2 strips bacon
  • 1 Tbsp cornstarch
  • 1 1/4 cups beef broth
  • 1 bouquet garni
  • 1 bay leaf
  • Salt and pepper, to taste

Preparation

1. Place the beef and red wine in a dish. Cover with plastic wrap and marinate overnight in the refrigerator.

2. The next day, drain the wine and set aside; cube the meat. Peel and dice the onion and garlic. Peel and cube the potato and carrots. Place the onion into the bowl fitted with the ultrablade knife and mix at speed 11 for 10 seconds.

3. Replace ultrablade knife with mixer. Add olive oil, thyme, garlic, bacon, potatoes and carrots. Launch the P1 simmer program at 270°F for 5 minutes, without the stopper.

4. Dissolve the cornstarch in the beef broth. At the end of the program, add beef, broth, bouquet garni, bay leaf and red wine. Season with salt and pepper. Launch the P2 simmer program at 210°F for 2 hours. Remove bouquet garni and bay leaf. Sprinkle with additional parsley if desired.