Braised Beef in Red Wine Sauce

Recipes

Braised Beef in Red Wine Sauce
Serving Size:4|Prep Time:15minutes|Cook Time:1hour, 10 minutes
Braised Beef in Red Wine Sauce

Ingredients

  • 1 pound beef chuck, brisket, round or shank, cut into 4 portions
  • ½ teaspoon course salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon neutral oil
  • 1 small onion, halved lengthwise and sliced into ¼ inch pieces
  • 3 cloves garlic, minced
  • 1 teaspoon Dijon or brown mustard
  • 2 tablespoons tomato paste
  • ¼ cup dry red wine
  • ¾ cup beef broth, low sodium
  • 8 ounces carrots, cut into 2 inch pieces, about 2 carrots
  • 8 ounces mushrooms, quartered, about 1 dozen small mushroom
  • 2 medium size turnips cut into wedges (about ¾ pound)
  • 4 sprigs fresh thyme or tarragon
  • 2 bay leaves

Directions

Print Recipe
  1. Set the Instant Pot to sauté and timer to 30 minutes. Sprinkle the beef with the salt and pepper. Dredge the meat in the flour.
  2. Add the oil to the pot. Brown the meat in the oil, about – 4 minutes on two sides. Add the remaining flour from the dredge to the pot and stir.
  3. Add the onions and garlic and cook for 4 - 5 minutes while stirring.
  4. Add the mustard and tomato paste and stir to coat the meat, about 2 – 3 minutes.
  5. Add the wine and broth and bring the liquid to a boil, about 10 – 12 minutes. Stir, scraping any flour that may collect at the bottom of the pot.
  6. Add the vegetables and herbs. Cancel the sauté function and lock the lid in place. Twist the steam release valve to the seal position.
  7. Press Pressure Cook on Max Pressure for 45 minutes with the Keep Warm setting off.
  8. When the time is up, let the pressure come down naturally for about 20 minutes, then carefully turn the steam release valve to the venting position to release any remaining pressure
  9. Remove the herbs and bay leaf and serve.

Chef's Narrative

This basic method presents well when different types of meat and wines are interchanged to suit your tastes. Try it with pork shanks and white wine or lamb shanks and an Eastern Oregon Malbec or Cabernet Franc wine.

Recipe Substitutions

Lamb or veal shanks or beef oxtail is delicious when prepared in this manner. Rutabagas, parsnips and radishes are all suitable substitutions for the turnips. To make gluten free replace all-purpose flour with rice flour.
Nutrition Facts:
Total Calories Per Serving: 310, Total Fat: 14g, Saturated: 4.5g, Sodium: 440mg, Potassium: 978mg, Carbohydrate: 17g, Dietary Fiber: 4g, Protein: 28g
Allergens:
Wheat

Directions

Print Recipe
  1. Set the Instant Pot to sauté and timer to 30 minutes. Sprinkle the beef with the salt and pepper. Dredge the meat in the flour.
  2. Add the oil to the pot. Brown the meat in the oil, about – 4 minutes on two sides. Add the remaining flour from the dredge to the pot and stir.
  3. Add the onions and garlic and cook for 4 - 5 minutes while stirring.
  4. Add the mustard and tomato paste and stir to coat the meat, about 2 – 3 minutes.
  5. Add the wine and broth and bring the liquid to a boil, about 10 – 12 minutes. Stir, scraping any flour that may collect at the bottom of the pot.
  6. Add the vegetables and herbs. Cancel the sauté function and lock the lid in place. Twist the steam release valve to the seal position.
  7. Press Pressure Cook on Max Pressure for 45 minutes with the Keep Warm setting off.
  8. When the time is up, let the pressure come down naturally for about 20 minutes, then carefully turn the steam release valve to the venting position to release any remaining pressure
  9. Remove the herbs and bay leaf and serve.

Chef's Narrative

This basic method presents well when different types of meat and wines are interchanged to suit your tastes. Try it with pork shanks and white wine or lamb shanks and an Eastern Oregon Malbec or Cabernet Franc wine.

Recipe Substitutions

Lamb or veal shanks or beef oxtail is delicious when prepared in this manner. Rutabagas, parsnips and radishes are all suitable substitutions for the turnips. To make gluten free replace all-purpose flour with rice flour.
Nutrition Facts:
Total Calories Per Serving: 310, Total Fat: 14g, Saturated: 4.5g, Sodium: 440mg, Potassium: 978mg, Carbohydrate: 17g, Dietary Fiber: 4g, Protein: 28g
Allergens:
Wheat

Ingredients

  • 1 pound beef chuck, brisket, round or shank, cut into 4 portions
  • ½ teaspoon course salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon neutral oil
  • 1 small onion, halved lengthwise and sliced into ¼ inch pieces
  • 3 cloves garlic, minced
  • 1 teaspoon Dijon or brown mustard
  • 2 tablespoons tomato paste
  • ¼ cup dry red wine
  • ¾ cup beef broth, low sodium
  • 8 ounces carrots, cut into 2 inch pieces, about 2 carrots
  • 8 ounces mushrooms, quartered, about 1 dozen small mushroom
  • 2 medium size turnips cut into wedges (about ¾ pound)
  • 4 sprigs fresh thyme or tarragon
  • 2 bay leaves