Beef and Vegetables in Robust Red Wine Recipe

Name: Beef and Vegetables in Robust Red Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb top-round beef, cut into large chunks; 2 stalks celery, finely chopped; 1 ½ cups baby carrots; 5 shallots, finely chopped; 1 teaspoon dried marjoram, rub between finges to waken flavor; 1 bay leaf; ½ teaspoon Dijon mustard; 4 cups dry red wine (a robust red wine is preferred); 2 tablespoons olive oil; 3 garlic cloves, finely chopped; 1 cup roma tomato, seeded and coarsely chopped; 1 teaspoon tomato paste; 1 pinch nutmeg; ¼ cup fresh parsley, coarsely chopped; kosher salt, to taste; fresh ground black pepper, to taste; 1 teaspoon arrowroot; 5 medium red potatoes, quartered; 1 lb fresh button mushrooms, halved

Servings: persons

1 lb top-round beef, cut into large chunks
2 stalks celery, finely chopped
1 ½ cups baby carrots
5 shallots, finely chopped
1 teaspoon dried marjoram, rub between finges to waken flavor
1 bay leaf
½ teaspoon Dijon mustard
4 cups dry red wine (a robust red wine is preferred)
2 tablespoons olive oil
3 garlic cloves, finely chopped
1 cup roma tomato, seeded and coarsely chopped
1 teaspoon tomato paste
1 pinch nutmeg
¼ cup fresh parsley, coarsely chopped
kosher salt, to taste
fresh ground black pepper, to taste
1 teaspoon arrowroot
5 medium red potatoes, quartered
1 lb fresh button mushrooms, halved

1
Combine the wine marinade ingredients in a gallon-size zip-loc plastic bag; add the beef.
2
Marinate overnight, turning occasionally.
3
In a medium, heavy-bottom saucepan heat the oil.
4
Remove the beef from the wine marinade, drain, and pat dry.
5
(Reserve the marinade.)
6
Brown the meat over high heat.
7
Add garlic and cook for another minute.
8
Add the marinade with its vegetables and herbs to the saucepan.
9
Cook over medium to high heat until about two-thirds of the liquid cooks out.
10
Next, add the tomatoes, tomato paste, nutmeg, parsley, salt, pepper, and enough water to cover the beef.
11
Simmer for 2 hours.
12
Stir in the arrowroot and potatoes; cook slowly for an additional hour.
13
Add the mushrooms during the last 1/2 hour of cooking.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lb top-round beef, cut into large chunks, 2 stalks celery, finely chopped, 1 ½ cups baby carrots, 5 shallots, finely chopped, and more.

Yes, Beef and Vegetables in Robust Red Wine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef and Vegetables in Robust Red Wine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions