Beef In Red Wine Sauce

1. 1

   Marinate the beef for 2 to 4 hours in red wine.

2. 2

   Remove beef and reserve marinade.

3. 3

   In a large heavy pan, brown beef on all sides, a few pieces at a time, in 2 to 3 tablespoons of oil; set aside. Cut up the onion and carrots. Brown them in the same pan, adding more oil, if necessary. Return the beef to the pan with red wine marinade.

4. 4

   Add bay lef, tomato paste, 1/4 teaspoon pepper and 1/2 teaspoon thyme.

5. 5

   Bring to a boil and simmer, covered, for about 2 hours or until meat is tender. Remove meat from pan and skim off as much fat as possible from the liquid.

6. 6

   Puree the vegetables with the liquid in a blender, then strain. Reheat the meat with the sauce and cook further, if necessary, to thicken. Serve garnished with lightly sauteed onions or green peppers.

* Per serving · 4 servings · Values may vary.

No additional tips available.