Boeuf Au Rouge (Beef with Red Wine)

by Jana Harvey on April 14, 2011

3 lbs. rump of beef
2 Tbs. melted butter
4 cups canned tomatoes
4 medium onions, sliced
3 carrots, sliced
1 stalk of celery
2 cups mountain selection syrah
2 cloves garlic, halved
1/2 tsp. whole black peppercorns
1/8 tsp. thyme
1 bay leaf
Salt to taste
Beef broth

1. Brown meat on all sides in melted butter in a skillet. 2. Transfer meat to a rack in a covered roaster or dutch oven. Add tomatoes, onions, carrots, celery, wine and seasonings. Add broth to cover the meat. 3. Roast at 350º F. for about 2 1/2 hours or until meat is tender. Remove meat to a hot platter and strain the broth. Serve the broth hot with the meat.


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