Merlot Braised Beef

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READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large bowl, combine beef, sliced onion, celery, garlic, parsley sprigs, bay leaf, juniper berries, wine, thyme and pepper; cover and marinate in refrigerator doe 12 to 24 hours.
  • Remove beef; sprinkle with flour and set aside.
  • Strain marinade through sieve into bowl, pressing solids; set marinade aside.
  • In skillet, heat oil over medium-high heat; brown beef in batches.
  • Transfer to bowl.
  • Add 1 tbsp butter to pan.
  • Stir in sugar, cook until deep nutty brown.
  • Stir in reserved marinade and stock, averting eyes to avoid splatters.
  • Add beef, carrots and salt; cover and simmer over low heat, stirring often, until beef is tender, about 1 ½ hours.
  • Meanwhile, in skillet, heat remaining butter over medium heat; cook pearl onions until browned, 12 minutes.
  • With slotted spoon, transfer to stew.
  • Add mushrooms to skillet; simmer for 10 minutes.
  • Serve sprinkled with parsley.
  • Popovers-----------------.
  • In bowl, whisk egg with milk; stir in flour and salt until blended but still lumpy.
  • Spoon into well-buttered jumbo muffin cups, filling 3/4 full.
  • Place in center of cold oven.
  • Heat oven to 450F; bake for 25 minutes.
  • With skewer, puncture each popover; bake for 10 minutes or until puffed.
  • (Make ahead; Let cool; cover and set aside at room temperature for up to 8 hours. Reheat in 325F oven for 5-10 minutes).
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