Saturday, 4 June 2016
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| Beef Bourguignon Without the Burgundy |
"This recipe for pork Merlot is one in every of my favorites, and a take-off on the venerable pork bourguignon, pork braised in Burgundy wine. Serve over mashed potatoes."
Ingredients :
- 1 (2 half pound) boneless red meat chuck roast, cut into 2-inch cubes
- salt and freshly ground black pepper to taste
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 tablespoon butter
- 2 tablespoons flour
- 2 cups Merlot wine
- 2 cups pork broth
- 2 carrots, reduce into 1-inch portions
- 2 stalks celery, reduce into 1/2-inch pieces
- 4 sprigs sparkling thyme
- 1 bay leaf
Instructions :
| Prep : 25M | Cook : 4M | Ready in : 2H40M |
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- Generously season beef with salt and pepper.
- Heat oil in a massive Dutch oven over excessive heat. Cook and stir pork cubes in hot oil till browned on all sides, 10 to 15 mins. Transfer meat to a plate.
- Cook and stir onion, butter, and a pinch of salt inside the Dutch oven until onion starts to sweat. Stir flour into onion mixture; cook and stir till onion starts offevolved to melt, 3 to four mins.
- Pour wine into onion combination; bring to a simmer and cook until wine is reduced by using half, about 10 mins. Return red meat and any accrued juices to the Dutch oven. Add red meat broth, carrots, celery, thyme sprigs, bay leaf, and salt. Bring to a simmer, cowl the pot with a lid, and simmer for 1 1/2 hours on low until meat is nearly smooth.
- Remove cowl from the Dutch oven and simmer exposed until meat is smooth and stew is thick, approximately 30 minutes more. Season with salt and pepper.
Notes :
- Reynolds® Aluminum foil can be used to keep meals wet, cook dinner it calmly, and make easy-up easier.
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