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Home Slow Cooker Chicken Corn Chowders With Cabbage

Tuscan Beef in Red Wine Recipe

Ingredients

How to make it

  • Season beef all over with salt and pepper
  • Heat olive oil in a large oven/flame proof casserole/Dutch oven
  • Sear entire surface of beef in heated oil and using two forks remove beef and set aside
  • Reduce the heat, add onion, garlic, carrots and celery and cook, stirring occasionally, for 5 minutes, until softened
  • Pour in the wine and add the tomatoes, oregano, parsley and bay leaf.
  • Stir well to mix and bring to a boil
  • Return meat to the casserole/Dutch oven and spoon vegetable mixture over it
  • Cover and cook in a preheated 350 oven, spooning vegetables over meat occasionally, for 3 - 3 1/2 hours or until tender
  • Transfer beef to a carving board and cover with foil
  • Place casserole/Dutch oven on high heat and bring juices to a boil
  • Continue boiling until reduces and thickened
  • Carve the beef into slices and place on a warmed serving platter
  • Serve the thickened cooking juices over the beef and serve immediately

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The Cook

pat2me Nashua, NH

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