Easy Red Wine Braised Beef

Name: Easy Red Wine Braised Beef
Total time: 5400 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 1.9 lbs beef cheek; 1 onion (about 11 oz); 1 carrot (about 15 oz); 3 cloves garlic; 2 tablespoons flour; Butter 1 1/2 tablespoons + 1 tablespoon; 2 cups red wine (500 ml); 2 cups chicken broth (500 ml); Salt and pepper to taste; 2 teaspoons paprika; 2 tablespoons tomato paste; 2 bay leaves; 2 tablespoons soy sauce; 1 1/2 teaspoons sugar; 1 package mushrooms; Dried mixed herbs to taste; 1 teaspoon dried thyme

野犬的廚房 @ydog

台灣台南

A century-old Western-style restaurant in Japan adds Eastern ingredients like soy sauce or red miso to red wine braised beef, reportedly enhancing its umami. This time, I tried adding soy sauce.
Wild Dog's Spring Dream: http://pwilddog.pixnet.net/blog

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Ingredients

90 minutes

Serves 6 servings

1.9 lbsbeef cheek
1onion (about 11 oz)
1carrot (about 15 oz)
3 clovesgarlic
2 tablespoonsflour
Butter 1 1/2 tablespoons + 1 tablespoon
2 cupsred wine (500 ml)
2 cupschicken broth (500 ml)
Salt and pepper to taste
2 teaspoonspaprika
2 tablespoonstomato paste
2bay leaves
2 tablespoonssoy sauce
1 1/2 teaspoonssugar
1 packagemushrooms
Dried mixed herbs to taste
1 teaspoondried thyme

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Steps

90 minutes

1

Cut the beef into small pieces and sprinkle with salt, pepper, and dried mixed herbs to marinate briefly.
2

Coat the beef with flour evenly.
3

In a frying pan, melt 1 1/2 tablespoons of butter and sauté the onion chunks and minced garlic until soft, then add the carrot and sauté briefly. Transfer the sautéed vegetables to a stew pot.
4

In the same pan, add olive oil and sear the beef until the surface is browned and fragrant.
5

Pour in 2 cups of red wine and bring to a boil with the beef.
6

Transfer the red wine and beef to the stew pot, then add 2 cups of chicken broth.
7

Add paprika, tomato paste, bay leaves, soy sauce, dried thyme, and a pinch of salt and pepper.
8

Bring to a boil, then reduce to low heat, cover, and simmer for 60 minutes, stirring occasionally. Add water if it becomes too dry.
9

The stew is ready.
10

This time, I didn't add the mushrooms to the stew initially. In the past, even when added later, the mushrooms would shrink and lose texture. This time, I sautéed the mushrooms in butter just before serving.
11

Add the mushrooms to the red wine beef and stir briefly before serving.
12

The addition of soy sauce made the sauce smoother and more harmonious, with a well-balanced flavor that is very enjoyable. The mushrooms are juicy and have a good texture. Next time, I'll try adding red miso.