A marvellous dinner dish, oven braised beef casserole needs only a green vegetable, some crusty bread and a bottle ofhearty red wine as accompaniments.

Still searching for what to cook ?

Name: Oven Braised Beef with Burgandy
Prep time: 40 min
Cook time: 2 h 50 min
Total time: 3 h 30 min
Yield: 6
Cuisine: French
Ingredients: 1 kg Lean Stewing Beef cut into 50mm cubes; 200 ml Seasoned flour (Season with 7ml salt & 3ml black pepper); 125 ml Butter; 6 medium Onions thinly sliced; 6 Carrots scraped and cut into 50ml lengths; 400 ml Red Wine (preferrably a full bodied wine); 3 ml Salt; 3 ml Black Pepper; 1 Bouquet Garni (Consisting of 4 sprigs parsley, 1 thyme spray, 1 bay leaf tied together); 5 ml Grated lemon rind; 5 ml Dried Origanum

Find the most delicious recipes here

INGREDIENTS

1 kg Lean Stewing Beef ; cut into 50mm cubes
200 ml Seasoned flour ; (Season with 7ml salt & 3ml black pepper)
125 ml Butter
6 medium Onions ; thinly sliced
6 Carrots ; scraped and cut into 50ml lengths
400 ml Red Wine ; (preferrably a full bodied wine)
3 ml Salt
3 ml Black Pepper
1 Bouquet Garni ; (Consisting of 4 sprigs parsley, 1 thyme spray, 1 bay leaf tied together)
5 ml Grated lemon rind
5 ml Dried Origanum

INSTRUCTIONS

Roll the beef in the seasoned flour.

Preheat oven to 170 C

In a large flameproof casserole, melt half the butter over moderate heat. When the foam subsides, add the beef cubes and fry, stirring and turning occasionally, for 5 to 8 minutes or until they are lightly and evenly browned. With a slotted spoon trandfer the cubes to a plate and set aside.

Add the remaining butter to the casserole. When the foam subsides, add the onions and cook, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown. Add the carrots and cook, stirring occasionally, for 3 to 5 minutes or until they are slightly browned. Pour over the wine and add the salt, pepper, bouquet garni, lemon rind and origanum. Stir well to mix. Bring the liquid to the boil.

Return the beef to the casserole and mix well. Cover the casserole and place in the oven. Braise the beef, stirring occasionally, for 2 to 2? hours or until the meat is very tender.

Remove the casserole from the oven, remove the bouquet garni and serve.

NOTES

Alert editor

Oven Braised Beef with Burgandy

1 kg Lean Stewing Beef cut into 50mm cubes
200 ml Seasoned flour (Season with 7ml salt & 3ml black pepper)
125 ml Butter
6 medium Onions thinly sliced
6 Carrots scraped and cut into 50ml lengths
400 ml Red Wine (preferrably a full bodied wine)
3 ml Salt
3 ml Black Pepper
1 Bouquet Garni (Consisting of 4 sprigs parsley, 1 thyme spray, 1 bay leaf tied together)
5 ml Grated lemon rind
5 ml Dried Origanum

Roll the beef in the seasoned flour.
Preheat oven to 170 C
In a large flameproof casserole, melt half the butter over moderate heat. When the foam subsides, add the beef cubes and fry, stirring and turning occasionally, for 5 to 8 minutes or until they are lightly and evenly browned. With a slotted spoon trandfer the cubes to a plate and set aside.
Add the remaining butter to the casserole. When the foam subsides, add the onions and cook, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown. Add the carrots and cook, stirring occasionally, for 3 to 5 minutes or until they are slightly browned. Pour over the wine and add the salt, pepper, bouquet garni, lemon rind and origanum. Stir well to mix. Bring the liquid to the boil.
Return the beef to the casserole and mix well. Cover the casserole and place in the oven. Braise the beef, stirring occasionally, for 2 to 2? hours or until the meat is very tender.
Remove the casserole from the oven, remove the bouquet garni and serve.

Add Photo

kpmoss

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (511g)
Recipe Makes: 6 Servings

Calories: 884
Calories from Fat: 586 (66%)

Amt Per Serving		% DV

	Total Fat 65.1g	87 %
	Saturated Fat 33.7g	168 %
	Monounsaturated Fat 22.6g
	Polyunsanturated Fat 2.5g
Cholesterol 204.4mg		63 %
Sodium 396mg		14 %
Potassium 995.8mg		26 %
Total Carbohydrate 20.1g		6 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 16.3g
Protein 30.9g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 884

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!