Savory Braised Beef
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Savory Braised Beef
Savory Braised Beef
2 to 2-1/2 lb. beef round cubed
1 tbsp. olive oil divided
1 (14.5- oz.) can double strength beef broth
1 (15- oz.) can tomato puree
3/4 cup red wine
1/3 cup flour
2 tsp. Herbes de Provence
1 (8.5- oz.) jar pearl onions drained
1 (6- oz.) package portabellini mushrooms quartered
sea salt and pepper to taste Freshly ground
Prep time: 15 minutes
Cook time: 2 hours, 45 minutes

Brown beef in hot oil in a large Dutch oven until well browned on all sides. Stir together broth, tomato puree, wine, flour and herbs and pour over beef. Bring to a boil; cover and cook for 1 hour. Add onions and mushrooms; cover and cook for 1 hour more. Remove cover and cook for 30 minutes more or until beef is very tender and sauce is thickened. Season to taste with salt and pepper. Serve with mashed or roasted potatoes.

Makes 6 servings.

Wine Pairing: Renwood Sierra Series Zinfandel
Instead of a traditional Cab, try this full-flavored Zin, which matches well with the braised beef.
Nutritional Information:
600 calories, 53 g protein, 33 g total fat (12 g sat., 0 g trans), 16 g carbohydrate, 2 g fiber, 4 g sugar, 165 mg cholesterol, 520 mg sodium, 14 points