Ingredients and Weight:
- 4 pounds (2 kg) beef tenderloin or beef chunks
- 2 cups (480 ml) red wine
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 cup (240 ml) beef broth
- Fresh herbs (rosemary, thyme, bay leaves)
- Salt and pepper to taste
- 2 tbsp olive oil
Preparation Time:
- Preparation: 30 minutes
- Cooking: 2 hours
- Total: 2 hours 30 minutes
Difficulty Level: Level 4 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C).
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil and brown the beef chunks on all sides. Remove the beef and set aside.
- Add the chopped onions and minced garlic to the pot and cook until softened.
- Return the beef to the pot and pour in the red wine. Let it cook for a few minutes, then add the tomato paste, flour, and beef broth.
- Season with salt, pepper, and fresh herbs. Cover the pot and transfer to the preheated oven.
- Braise the meat for about 2 hours, or until the beef is tender and the sauce is rich and thick.
- Adjust seasoning and serve with your choice of side dishes.
Nutritional Information: (per serving)
- Calories: 500-600
- Protein: 35-45g
- Carbohydrates: 20-30g
- Fat: 20-30g (including saturated fat)
- Fiber: 3-5g (depending on side dishes)
Dish Characteristics:
- Rich and flavorful, with a robust red wine sauce.
- Beef is tender and cooked to perfection.
- The dish has a complex flavor profile, balancing savory, sweet, and herbal notes.
User Comments:
- "The flavor was outstanding! The red wine sauce was rich and added depth to the dish."
- "I love the tender beef and how well-seasoned it was."
- "The dish was a bit time-consuming to prepare, but it was worth it in the end."
Special Precautions and Tips:
- Use a good quality red wine for best results.
- Beef tenderloin or good-quality beef chunks are essential for tenderness.
- Adjust seasoning according to taste.
- If you prefer a thicker sauce, you can reduce the cooking liquid towards the end.
