Braised Beef in Wine

Also known as Boeuf en Daube, the beef is slow-braised in a sealed casserole. A recipe from Canadian Living magazine. Very yummy!

• Ready In: 6 hrs 20 mins
• Serves: 8

Ingredients

• 3  lbs  boneless  blade pot roast
• 1 1⁄4 cups red wine
• 2  teaspoons dried thyme
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 8  slices  lean thick cut bacon, coarsely chopped
• 1 (28 ounce) can tomatoes
• 2  cups  halved mushrooms
• 2  cups  thickly sliced carrots
• 1⁄2 cup  chopped fresh parsley
• 2  onions, chopped
• 4  garlic cloves, minced
• 2  bay leaves
• 2  thick strips  orange rind
• 1⁄4 cup tomato paste
• 1  cup flour

Directions

1. Cut beef into 8 chunks; place in nonmetallic bowl. Add wine, thyme, salt and pepper; mix well. Cover and marinate in refrigerator, stirring occasionally, for 24 hours.
2. Sprinkle half of the bacon in large Dutch oven or tall covered casserole. Place remaining bacon in large bowl. Drain tomatoes (reserve juice for another use, such as soup or sauces) halve tomatoes and squeeze out seeds. Add to bowl along with mushrooms, carrots, parsley, onions and garlic; mix well.
3. With slotted spoon, arrange half of the beef over bacon in Dutch oven; cover with half of the tomato mixture. Add bay leaves and orange rind. Repeat layers of beef and tomato mixture. Whisk tomato paste into marinade; pour into pan.
4. In bowl, mix flour with 1/2 cup (125 mL) water to make stiff paste. Cover pan with lid; with floured hands, press paste onto edge of lid and Dutch oven to seal.
5. Bake in 400°F (200°C) oven for 20 minutes. Reduce heat to 250°F (120°C); bake for 4 hours.
6. Remove seal. Skim off fat; discard bay leaves and orange rind.
7. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. cover and refrigerate for up to 2 days. Reheat, covered, over medium heat, about 30 minutes, or in 375°F/190°C oven, about 45 minutes.).