Aargauer Suure Mocke (Wine Braised Beef)

Posted for ZWT 7-Switzerland. Adapted from A Taste of Switzerland by Sue Style. Note: Marinating time not included. The size of the bottle of wine is a guess.

• Ready In: 2 hrs 15 mins
• Serves: 4
• Yields: 1 potful

Ingredients

• 2  lbs beef, cubed
• 1 (12 ounce) bottle red wine
• 3  tablespoons red wine vinegar
• 1  medium onion, sliced
• 1  medium carrot, chopped
• 1  stalk celery, chopped
• 1  garlic clove, chopped
• 1  medium clove
• 1  medium bay leaf
• 1  teaspoon pepper
• 1  teaspoon sage
• 1  tablespoon olive oil
• 1 (6 ounce) can tomato paste
• 1  teaspoon flour
•  salt and pepper
• 1⁄4 cup prune juice

Directions

1. Combine beef with wine, vinegar, onion, carrot, celery, garlic, clove, bay leaf, pepper and sage.
2. Allow to marinate for 24 hours or up to 5 days. Strain and reserve marinade.
3. Remove clove and bay leaf. Discard.
4. Saute meat and vegetables in oil until well browned.
5. Add tomato paste and flour and simmer for 10 minutes.
6. Add reserved marinade and simmer for 1 hour.
7. Add prune juice and simmer for 30 minutes.
8. Serve over rice or noodles.