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Beef Braised In Red Wine

 
One serving costs about $2.77 One serving costs about $2.77

$2.77 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:59%

Spoonacular Score: 59%

 

Beef Braised In Red Wine is a caveman, gluten free, dairy free, and primal main course. One serving contains 447 calories, 35g of protein, and 27g of fat. For $2.77 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of pepper, full-bodied wine, thyme, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. This recipe from Foodista has 3 fans. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is good. Try Beef Braised in Red Wine, Red Wine Braised Beef Shanks, and Red Wine Braised Beef Brisket for similar recipes.

Ingredients

Servings:
0.25 lb
0.25 lb bacon
bacon
3 lb
3 lb boneless beef chuck roast
boneless beef chuck roast
1 medium
1 medium carrot
carrot
2 rib
2 rib celery
celery
2 cups
2 cups dry red full bodied red wine
dry red full bodied red wine
4
4  garlic cloves
garlic cloves
1 Tbsp
1 Tbsp olive oil
olive oil
1 medium
1 medium onion
onion
0.5 tsps
0.5 tsps pepper
pepper
2 sprigs
2 sprigs rosemary
rosemary
1 tsp
1 tsp salt
salt
4 sprigs
4 sprigs thyme
thyme
3 tsps
3 tsps tomato paste
tomato paste
0.25 cups
0.25 cups water
water
0.25 lb bacon
0.25 lb
bacon
3 lb boneless beef chuck roast
3 lb
boneless beef chuck roast
1 medium carrot
1 medium
carrot
2 rib celery
2 rib
celery
2 cups dry red full bodied red wine
2 cups
dry red full bodied red wine
4  garlic cloves
4
garlic cloves
1 Tbsp olive oil
1 Tbsp
olive oil
1 medium onion
1 medium
onion
0.5 tsps pepper
0.5 tsps
pepper
2 sprigs rosemary
2 sprigs
rosemary
1 tsp salt
1 tsp
salt
4 sprigs thyme
4 sprigs
thyme
3 tsps tomato paste
3 tsps
tomato paste
0.25 cups water
0.25 cups
water

Equipment

dutch oven
dutch oven
oven
oven
frying pan
frying pan
dutch oven
dutch oven
oven
oven
frying pan
frying pan


Instructions

  1. Put oven rack in the middle and preheat oven to 325
  2. Heat oil in a large dutch oven until hot but not smoking. Meanwhile, pat meat dry and season with salt and pepper. Brown meat on both sides for about 10 minutes total. ( if the bottom of your pan starts to scorch turn down the heat some).
  3. Remove meat from pan and let rest on a plate. Add bacon to pan and saute until browned.
  4. Add the veggies and cook until they are softened and golden brown.
  5. Add garlic, thyme, rosemary and saute for 1 minute. Then add tomato paste and stir in and cook for 1 minute. Add wine and boil until liquid is reduced by half.
  6. Add water to the pan and bring to a simmer. Return meat and any juices to the pan. Cover the pot with the lid and transfer to the oven.
  7. Cook for 2 1/2 to 3 hours or until meat is very tender.
  8. Remove from pan and slice across the grain. Serve on top of potatoes or grits and top with sauce from pan.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.76
Ingredient
¼ pounds bacon
3 pounds boneless beef chuck roast
1 medium carrot
2 ribs celery
2 cups dry red full bodied red wine
4 garlic cloves
1 tablespoon olive oil
1 medium onion
½ teaspoons pepper
2 sprigs rosemary
4 sprigs thyme
3 teaspoons tomato paste
Price
$1.46
$12.97
$0.11
$0.30
$6.26
$0.27
$0.17
$0.24
$0.03
$0.03
$0.21
$0.07
$22.12

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
446 Calories
34g Protein
26g Total Fat
5g Carbs
16% Health Score
Limit These
Calories
446
22%

Fat
26g
42%

  Saturated Fat
10g
67%

Carbohydrates
5g
2%

  Sugar
1g
2%

Cholesterol
126mg
42%

Sodium
557mg
24%

Alcohol
6g
35%

Get Enough Of These
Protein
34g
70%

Zinc
13mg
88%

Vitamin B12
4µg
79%

Selenium
38µg
55%

Vitamin B3
8mg
41%

Vitamin B6
0.78mg
39%

Phosphorus
369mg
37%

Vitamin A
1407IU
28%

Iron
4mg
23%

Potassium
773mg
22%

Vitamin B2
0.3mg
18%

Vitamin B5
1mg
12%

Magnesium
47mg
12%

Vitamin B1
0.17mg
12%

Manganese
0.19mg
10%

Vitamin K
8µg
8%

Copper
0.15mg
7%

Vitamin E
0.81mg
5%

Calcium
50mg
5%

Vitamin C
3mg
4%

Folate
14µg
4%

Fiber
0.84g
3%

Vitamin D
0.23µg
2%

covered percent of daily need

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