Taste-y Tuesdays {beef in red wine sauce}

This is a winner!
As mentioned on my previous tastey Tuesday post, my love affair with red wine continues.

Such a delicious meal, I even served it using our fancy plates.

Beef in red wine sauce:
Adapted from Jenna

serves 6-8


2 1/2- 3 lb beef chuck, cut in big chunks -- bigger than bite-sized. (No short ribs in the store and I wanted to make this meal so so bad. I couldn't wait for another time, nor have the patience to go to another store to get short ribs )

2 whole shallots, minced
3 stalks celery, diced
2 tbsp vegetable oil
2 ½ cups Red wine (I used merlot, Jenna used Cabernet)
1 cup beef broth
3 tbsp brown sugar
2 tbsp tomato paste
1 ½ tbsp all purpose flour
1 1/2 tsp salt, divided
1 tsp pepper, divided

Here's what I did: (again thanks Jenna for instructions)

Heat the oil in a skillet over high heat. When hot, add the meat. Sprinkle salt and pepper and brown meat about 3 minutes per side.

After the beef chunks have browned, remove from pan and set them at the bottom of slow cooker. Take the pan off the heat briefly to cool down, then return to medium heat and add the minced shallots and diced celery. Saute for about five minutes until tender, then add the tomato paste. Mash the tomato paste into the veggies and continue to sauté on medium heat for another four minutes.

Pour the wine and the beef broth into the skillet and stir. Add the brown sugar, a teaspoon of salt, half a teaspoon of pepper and the flour. Stir well to get rid of any flour clumps.

Bring sauce to a boil, then to a simmer. Pour sauce right over ribs in the slow cooker. Sprinkle remaining salt and pepper on top. Place lid on slow cooker and cook on LOW for 10-11 hours.

The risotto recipe is also from Jenna.

His and hers


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