Ingredients and Weight:
- Beef Roast (chuck or ribeye, about 2kg/4.4lb)
- Red Wine (e.g., Cabernet Sauvignon, 1 bottle)
- Carrots (3 large, peeled and chopped)
- Onion (2 large, chopped)
- Garlic (5 cloves, minced)
- Beef Stock (2 cups)
- Fresh Rosemary (2 sprigs)
- Salt and Pepper (to taste)
- Cooking Oil (for frying the beef)
Preparation Time:
- Preparation: 30 minutes
- Cooking: 4-5 hours (low-temperature bake)
Difficulty Level: 4/5 (moderate difficulty due to extended cooking time)
Preparation Method Steps:
- Preheat the oven to 325°F (160°C).
- In a large Dutch oven or roasting pan, heat the cooking oil and fry the beef roast until browned on all sides.
- Remove the beef from the pot and set aside.
- Add the chopped carrots, onions, and garlic to the pot and sauté for a few minutes.
- Return the beef to the pot, add the red wine, beef stock, and rosemary sprigs.
- Season with salt and pepper.
- Cover the pot and bake in the preheated oven for 4-5 hours or until the beef is tender and cooked through.
- Remove from the oven and let rest for 15-20 minutes before serving.
Nutritional Information: (per serving, assuming 8 total servings)
Calories: 500-600kcal (depending on the fat content of the beef)
Fat: 28-35g
Protein: 45-55g
Carbohydrates: 10-15g (from vegetables and natural sugar in wine)
Dish Characteristics:
- The dish is rich in flavor with a robust red wine taste paired with tender beef and vegetables.
- The long, low-temperature cooking process results in an incredibly tender and juicy meat texture.
- It is perfect for colder weather or special occasions as it is both hearty and luxurious.
User Comments:
- "The flavors were so rich and complex! The red wine added a nice depth to the dish." - John Doe, New York
- "I was skeptical about cooking meat in red wine but this dish was amazing! The beef was so tender." - Jane Smith, California
- "This dish was perfect for a family gathering. Everyone loved it!" - Michael Johnson, Texas
Special Precautions and Tips:
- Use a good quality red wine that you would enjoy drinking as well as cooking with. Cabernet Sauvignon or Pinot Noir are good choices.
- Be sure to brown the beef roast well before adding the other ingredients to ensure a rich flavor profile.
- Adjust the seasoning according to your preference and taste as you go along. Remember to season generously to balance the rich flavors of the dish.
