One Pot Braised Beef w/ Garlic Wine Reduction

Delicious crowd pleaser and easier than you think!
A great any occasion meal.
Ingredients:

1 lb Chuck Short Ribs Boneless
1.5 lbs. Chopped Tenderloin Medallions
1 Bag Honey Gold Bite Sized Potatoes
5-7 Carrots (Peeled)
3-5 Garlic Cloves
1 Yellow Onion
2-3 Cans Beef Broth
1/2 Bottle Dry Red Wine (Pinot Noir)
Fresh Parsley
Fresh Thyme
Fresh Rosemary
Kosher Salt
Ground Pepper
Olive Oil

Additional Materials:

Bottle Opener
Chef’s Knife
Cutting Board
Dutch Oven or StockPot
Jade Nesting Bowls
Start by blending about 3 TBSP Kosher Salt and 1 TBSP ground pepper. Add some thyme and chopped rosemary to the blend.
Smash and peel garlic.
Chop garlic and separate.
Season the beef liberally.
Add some olive oil to a Dutch oven or stockpot.
Add seasoned beef and sear for about 2-3 mins per side.
Beautiful work! Thank you Jesus.

Now set the beef aside and
finish the process until all are seared.

In the same pot add about 2 TBSP of
olive oil and sauté 1/2 the garlic for about 1-2 mins. Open the wine and add in about 2/3 to half of the bottle of wine.
Reduce mixture by half by gently scrubbing the bottom of the pot over medium heat and folding into the mixture for about 2-3 mins.
Add in the beef broth. Love my Jade Bowls.
Add the seared beef back to the pot.
Add a sprinkle of extra herbs.
Cover and cook on medium heat for about 25 mins.
While the beef cooks, chop the veggies and onions.
After the 25 mins, toss in the
veggies, herbs, and return to a boil.

Reduce heat back to medium, cover and cook for another 10-15 mins or until the veggies are tender.
Serve with additional parsley to garnish.

Enjoy!

Copyright 2022. http://www.TheTaste100.com. All Rights Reserved. All Recipe, Content, Photography, and Post by Andrea Danielle.

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