The braised pink wine red meat guidelines are palms down display-trouble-free dinner stopper! The gently boiled red meat is flour-lined and sauteed till browned. Then, in the cross purple wine and balsamic vinegar! 

This red meat is located returned into the sauce with clean herbs and boiled low and sluggish to fall-separate tenders. your home will odor the super scent and your dinning plate will lick clean. This recipe is perfect for the vacation season!


I simply can't recover from how an awful lot i really like this dish! You simply want to put in a bit work, then you definitely just cover the pot and let it paintings it is magic! when i used to be making this recipe, I saved sending images to John and stated, "I desire you can kiss this now. " it is great. We ate this rest for three nights directly and didn't even care because it turned into so good. 

If you are like me, you will  "What the heck are red meat suggestions? " properly, after some research and talking to my local butcher, the pork suggestions are essentially simply boiled meat. but, some people also use a diced sirloin, too. So, you may use boiled meat or diced sirloin, either way, it will be delicious!

The low and sluggish meat braising in crimson wine and balsamic sauce not best infuses many flavors, but makes the meat so Gosh darn tender. You do not even need to have a knife on the table. 

This dish is not simplest delicious, but it does not actually require too much paintings! All you need to do is brown the beef, stir-fry some onions, pour in all of the chocolates and then cowl and stroll away. actually, walking away due to the fact the urge to open the lid might be real. however don't contact it! You need to preserve braising fluid away until it's perfectly tender.



  • 2 1/2 pounds beef stew meat, cut into 1 to 2 inch chunks
  • 1/3 cup flour
  • 3 tablespoons extra virgin olive oil
  • 1 large onion, cut into slices
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups red wine
  • 3/4 cup balsamic vinegar
  • 32 oz beef stock
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme


  1. Evenly coat all the beef stew meat with the flour on all sides. In a large Dutch oven or stock pot, heat 2 tablespoons of olive oil over medium heat. Working in batches, add in enough beef stew meat to evenly coat the bottom of the pan and sauté until browned on all sides. Remove the first batch and add in the next, repeating this process until all the meat has been browned and set aside, making sure to not burn the bottom of the pan (reduce the heat if so).
  2. Add in the last tablespoon of olive oil into the pot and add in the onion, salt and pepper. Sauté for a couple minutes, then add the red wine into the bottom of the pan to deglaze the pan. Add in the balsamic vinegar and beef stock.
  3. Nestle the beef back into the sauce and bring to a simmer. Add the fresh herbs on top, cover with a lid, reduce the heat to low and allow to braise on low heat for 2 hours. After 2 hours, remove the lid and allow to simmer for another 30 minutes or so or until the sauce has reduced and thickened.
  4. To serve, remove the herb sprigs and onions if desired. Serve the beef with the sauce. Enjoy!

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