Beef braised in red wine


Beef braised in red wine

Beef braised in red wine is one of the most popular dishes, as the meat becomes particularly tender and tasty thank to marinade and long cooking. As side dishes polenta or even simple roast potatoes are excellent.


– beef
– 3 carrots
– 3 stalks of celery
– 2 onions and 4 cloves of garlic
– 400ml red wine
– 250ml vegetable stock
– 2 tablespoons tomato paste
– 3 cloves
– bay leaves
– salt
– black ground pepper and nutmeg freshly grated


First wash and then dry the meat, the carve the meat slightly and put the garlic into the cracks. Chop the carrots, celery and onion. Heat the oil and butter in the roaster and fry the meat well. Add one tablespoon oil and fry the chopped vegetables. Add tomato paste, salt, pepper and nutmeg. Deglaze everything with red wine. Stir in bay leaves, cloves and vegetable stock. Bring everything to the boil briefly and leave to simmer with the lid closed for approximately 3-5 hours. Then remove the meat and mix everything with the hand blender to make a sauce. Slice the roast and pour the sauce over it.