About this recipe:A classic recipe for braised beef. This is a foolproof recipe that anyone can master. Serve with mashed potatoes, creamy polenta, dumplings or roasties. This beef braised in red wine is perfect winter fare!
1 bunch of soup vegetables (carrot, celery, leek, celeriac)
1.5kg beef (from the leg)
salt and freshly ground pepper to taste
4 tablespoons oil
250g onions, quartered
1 bay leaf
a few peppercorns
500ml red wine
200g crème fraiche
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Method Prep:15min › Cook:3hr › Ready in:3hr15min
Peel the soup vegetables, wash and cut into small pieces. Rinse the meat briefly with cold water and rub with salt and pepper on all sides.
Heat the oil in a casserole and brown the beef at high heat on all sides. Remove the beef and set aside. Fry the vegetables, onions, bay leaf and peppercorns in cooking fat over medium heat, stirring until light brown. Place the beef in with the vegetables and pour in approximately one-quarter of the red wine. Cover the pan and leave on low heat for about 2 1/2 hours to stew. The liquid should not boil, but only lightly simmer. From time to time, pour in a little red wine and turn the beef several times.
Remove the beef from the pan, cover and keep warm. Pour the juice through sieve and into a pan and strain the vegetables through the sieve with a large spoon. Stir in the creme fraiche and leave the sauce to thicken uncovered over a large heat. Season the sauce with salt and pepper. Cut the beef into pieces and serve with the sauce.