Wednesday, May 23, 2012

Stewed Beef Chunks

After a couple of weeks of sweltering heat, the rains cooled the temperatures and DD couldn't resist making a favorite Italian dinner of tender beef, stewed in red wine. Mashed potatoes, sauteed portabella mushrooms with fresh herbs and fresh plum tomatoes completed this hearty meal.

Stewed Beef

Pre-heat oven 375 degrees. In a dutch oven (med-hi stovetop) saute diced onions, carrots, and celery till golden. Add beef cheeks or any lean cut of meat traditionally used for braising or slow cooking meat (meat is packaged cut in chunks). Brown meat on all sides. Add to the pot 2-3 Tblsp of whole peppercorns, 1-2 bay leaves, and 1 cup of favorite red wine per 1 pound of beef. Cover and place in the oven for 20 min.. Reduce heat to 275 degrees for up to an hour, till meat is tender to fork. Season with salt & pepper to taste.


We Are Not Martha said...

Yum! I miss dishes like this in the sweltering hot summer, so I too look for the first cool-ish rain and jump at the chance for some comfort food :)


Debra Denton said...

Excellent! And do let us know how you like the Shrimp Etouffee! I think the flavor combinations are perfect for this classic cajun dish!
Deb (DD/The Red Queen)