Beef Braised in Red Wine

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Category : Meat

Recipe : Beef Braised in Red Wine

This easy-to-prepare and flavorful dish makes a delicious hot entree, or try it cold
as a wonderful filling for Braised Beef and Red Onion Sandwich .

Makes 8 servings

1 tablespoon + 1 teaspoon olive oil
4 cups coarsely chopped onions
4 cups coarsely chopped carrots
1 garlic clove, minced
One 1-pound 14-ounce lean boneless beef round roast
1/4 teaspoon salt
Freshly ground black pepper, to taste
8 fluid ounces (1 cup) dry red wine
1 bay leaf
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves

In large pot or Dutch oven, heat oil; add onions. Cook over medium-high heat,
stirring frequently, 8-10 minutes, until onions are golden brown. Add carrots
and garlic; cook, stirring frequently, 5 minutes, until carrots are tender.
Sprinkle beef on all sides with salt and pepper; add to vegetable mixture. Cook,
turning beef frequently, 5 minutes, until browned on all sides.
Add wine, bay leaf, oregano and thyme to beef mixture; bring liquid to a boil.
Reduce heat to low; simmer, covered, turning beef occasionally and adding
water, a few tablespoons at a time to keep beef from sticking, 1 1/2-2 hours,
until beef is cooked through and very tender and liquid is thickened. Remove
from heat; let stand 10 minutes. Remove and discard bay leaf.
Transfer beef to cutting board; slice. Arrange beef slices on serving platter;
top with vegetable mixture.

SERVING (3 OUNCES BEEF, ONE-QUARTER OF VEGETABLE MIXTURE)
PROVIDES: 1/2 Fat, 2 Vegetables, 3 Proteins, 25 Optional Calories.

PER SERVING: 229 Calories, 7 g Total Fat, 2 g Saturated Fat, 64 mg Cholesterol,
157 mg Sodium, 13 g Total Carbohydrate, 3 g Dietary Fiber, 24 g Protein, 46 mg
Calcium .