Beef Braised In Sweet White Wine

1. 1

   Add 2 tablespoons oil in a large skillet over med-high heat; wait a minute or so and when the oil is hot, add the beef.

2. 2

   Brown the beef well on both sides, about 10 minutes, adjusting heat so the meat browns but does not burn.

3. 3

   Sprinkle the meat with salt and pepper as it browns.

4. 4

   Transfer meat to a plate; decrease heat to medium.

5. 5

   Add the remaining oil and vegetables to the skillet; stir once, then cover.

6. 6

   Cook for 10-15 minutes, stirring once or twice, until the onions are browned, dry, and almost sticking to the pan.

7. 7

   Uncover, then add the wine and stir.

8. 8

   Add in the meat and cover again.

9. 9

   Adjust the heat so the mixture simmers steadily but not violently and cook until the meat is tender (this may be as short as 90 minutes or as long as 3 hours).

10. 10

    Transfer meat to a cutting board; let it rest for a couple of minutes.

11. 11

    Taste and adjust the sauce seasoning; you should be able to taste the pepper.

12. 12

    If the mixture is very thin (unlikely), boil it down for a few minutes, as needed.

13. 13

    Carve the meat and serve it with the sauce spooned over it.

* Per serving · 4 servings · Values may vary.

No additional tips available.