Braised Beef Steak Maroon

READY IN: 1hr 45mins
Recipe by CulinaryQueen

Another one of those 'Let's throw this all together and see how it tastes' recipes. The sauce comes out as a maroon color, hence the title.

Top Review by Louise from Aussie

This was my first attempt at braised steak, but boy, was I glad I tried it. I probably went overboard on the red wine (used more than 1/4 cup - which I probably won't do again - will stick to the proper amount) and will probably add more tobasco next time. Also found that 90 minutes wasn't enough - the meat was tender by then - enough to eat dinner, but since there was plenty left over I left it to cook for another 90 minutes and had it again for dinner the next night and WOW, the meat absolutely fell apart - it was delicious! The sauce also tasted better second time around. Will definitely do this again (minus the extra red wine!) and will cook it slowly for about 4 hours.

Ingredients Nutrition


  1. Put all the ingredients for the braising liquid into a food processor and process until smooth. Leave until ready to use.
  2. Heat oil in large skillet.
  3. In a shallow dish, mix the flour with the salt and pepper. Dredge the steaks in the seasoned flour and fry 2-3 minutes each side.
  4. Carefully pour the liquid over the steaks, cover and turn down heat. Simmer for 90 minutes.
  5. Remove steaks to serving dish and pour sauce over.
  6. Serve and enjoy!

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