8 oz. button mushrooms, trimmed & quartered (if large)
5 strips bacon, cut into 1/2 inch pieces
3 lbs. boneless beef rump roast cut into 1-inch pieces
coarse salt & ground pepper
1 clove garlic, smashed
1 Tbls. tomato paste
2 Tbls. flour
3 cups dry red wine
2 cups low-sodium chicken broth
1 bay leaf
4 carrots, cut into 1-inch pieces
10 oz. pearl onions, peeled
2 Tbls. butter cut into pieces
2 Tbls. parsley, chopped (optional)
Instructions
Preheat oven to 350 degrees. In a 5-quart dutch oven with a tight lid, heat 2 Tbls. oil over medium-high. Add mushrooms and cook until brown, about 10 min. Transfer to plate. Generously season beef with salt and pepper. Add 1 Tbls. oil to pot and brown beef in batches, 2 to 3 min. per batch (add 1 Tbls. oil to each batch), transfer to plate. Pour off all but 1 Tbls. of oil. Add bacon to pot and cook over medium until brown, 5 to 6 min. add tomato paste, cook until fragrant, 30 seconds. Add flour, cook 30 seconds, add wine, stock, garlic, bay leaf and meat.
Bring to boil, cover and transfer to oven (see below for croc pot instructions). Cook for 1 1/2 hours. Remove from oven and add carrots and onions. Return to oven and cook until meat is very tender and vegetables are tender, about 2 to 2 1/2 hours.
15 minutes before end of cooking, add mushrooms to pot. Remove from oven and stir in butter.
If using croc pot instead of oven, cook on high heat for one hour and then low for 2 to 2 1/2 hours.(see above)
Serving
Suggestions
Serve topped with parsley, if using
Originally Submitted
1/8/2011
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