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Beef Simmered in Red Wine

Beef Simmered in Red Wine

This is my standard dish for serving guests. The taste is not too rich, not too simple, and is the taste I love. Make plenty and freeze in small portions when you can't finish it.

Ingredients: 4 servings

Beef ( thigh or shoulder or shank )
600g
Onion
1
Celery
1 stalk
Carrot
1 small sized one
Garlic
1 big clove
Red wine
1 cup
Canned tomatoes
1 can (400g)
Olive oil
1/2 cup
Potatoes
3 to 4
Bay leaf
1

Steps

1. Finely mince the vegetables (from onion to garlic).
2. Brown the beef in a pan.
3. Stir fry the vegetables well from step <1> in olive oil.
4. When it becomes fragrant, add the beef.
5. Then add the wine and cook for 3 to 4 minutes.
6. Crush the tomatoes, add the tomatoes including the juice, and let it come to a boil.
7. Add bay leaf, 1.5 teaspoon of salt and lots of pepper.
8. Then cover the pan with a lid and simmer for 2 to 3 hours. Mix inside the pan sometimes so it doesn't burn. Add water if it looks like it will burn.
9. Add potatoes which are cut into a little bigger than a bite size and simmer until the potatoes become soft.

Story Behind this Recipe

This recipe is like a homemade meat sauce made with big chunks of meat. It is not too rich so it will not sit heavy in the stomach.