BOEUF BRAISE AU BEAUJOLAIS (BEEF BRAISED IN BEAUJOLAIS)
Provided by Pierre Franey
Categories dinner, main course
Time 4h45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Sprinkle the beef with salt and pepper. Heat the oil in a nonstick skillet large enough to hold the meat in one layer. Add the cubed beef and cook over medium heat, stirring until well browned on all sides, about 10 minutes.
- Transfer the pieces of meat to a heavy cast-iron kettle, add the onions, garlic, mushrooms and thyme. Cook and stir for about 5 minutes. Add the flour. Blend well and stir for 1 minute. Add the wine, beef or chicken stock, bay leaf, cloves and allspice. Blend well and bring to a simmer. Cook, covered, over low heat for 3 1/2 hours to 4 hours, or until the meat is tender. Remove bay leaf. Serve with mashed potatoes, noodles or rice.
Nutrition Facts : @context http, Calories 794, UnsaturatedFat 25 grams, Carbohydrate 14 grams, Fat 53 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 21 grams, Sodium 1120 milligrams, Sugar 4 grams, TransFat 0 grams
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mujahid hussain channa
[email protected]This is a great recipe for a special occasion meal. The beef is tender and the sauce is rich and flavorful. I've made it several times and it's always a hit with my guests.
Jada Robertson
[email protected]I love this recipe! The beef is always tender and the sauce is always flavorful. I've made it several times and it's always a hit with my family and friends.
Nolizwi Klaas
[email protected]This is my go-to recipe for beef stew. It's always a hit with my family and friends. The beef is always tender and the sauce is always flavorful. I love that it's a one-pot meal, so cleanup is a breeze.
Dipak Rawat
[email protected]I've made this recipe several times and it's always a hit. The beef is always tender and the sauce is always flavorful. I love that it's a one-pot meal, so cleanup is a breeze.
Miracle Rainbow Unicorn
[email protected]This recipe is a keeper! The beef was so tender and the sauce was amazing. I served it over rice and it was a delicious and satisfying meal.
RKD Studio 2
[email protected]I'm not sure what I did wrong, but my stew turned out tough and the sauce was bland. I followed the recipe exactly, so I'm not sure what happened.
MD Salamun Islam Ridoy
[email protected]This is a great recipe for a special occasion meal. The beef was tender and the sauce was rich and flavorful. I served it with roasted vegetables and it was a delicious and elegant meal.
stuart taylor
[email protected]I made this stew in my slow cooker and it turned out perfectly. The beef was so tender and the sauce was thick and flavorful. I served it over mashed potatoes and it was a hit with my family.
Koketso Emily
[email protected]I'm not a fan of Beaujolais, so I used a different red wine in this recipe. It turned out great! The beef was tender and the sauce was flavorful. I will definitely be making this again.
Mohamadou Abdullai Yambuin
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The beef was fall-apart tender and the sauce was rich and flavorful. I served it over egg noodles and it was a delicious and satisfying meal.
Mr_Burger _09
[email protected]I made this for a dinner party and it was a huge hit! Everyone loved the flavor of the stew and the beef was cooked perfectly. I will definitely be making this again.
RasBamboo Bridget
[email protected]This dish was a bit too rich for my taste. The sauce was very heavy and the beef was a bit fatty. I think I would have preferred it if the sauce was lighter and the beef was leaner.
Ntombi Thabitha
[email protected]I'm not a huge fan of beef stew, but this recipe changed my mind. The beef was so tender and the sauce was so flavorful. I'll definitely be making this again.
RAHMATULLA Abir
[email protected]This is my new favorite beef stew recipe! The Beaujolais gives the stew a unique and delicious flavor. I also love that it's a one-pot meal, so cleanup is a breeze.
Mubiru Umar
[email protected]I followed the recipe exactly and it turned out perfectly. The only thing I would change is to use a better quality wine. I used a cheap Beaujolais and it was still good, but I think it would have been even better with a more expensive wine.
Absha Ck
[email protected]This boeuf braisé au Beaujolais was an absolute delight! The beef was fork-tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a perfect comfort food meal.