You are looking for a beef sauvignon recipe that is unique? How to prepare it easy. If wrong processing then the result is not delicious. Whereas the delicious beef sauvignon should had aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of beef sauvignon, start from the type of ingredients, then selection of fresh ingredients and good, until how to make and serve. No need dizzy if want prepare beef sauvignon which is delicious as long as you know the trick and how to make this dish can become treat special.

Ingredients and seasonings required for make

1. Prepare 2 lb beef chuck cubes (stew cut)
2. Take 3 C cabernet sauvignon
3. Prepare 8 cloves garlic, halved
4. Prepare 4 stalks celery; medium dice
5. Prepare 2 yellow onions; large dice
6. Prepare 4 carrots; medium oblique cut
7. Use 10 red potatoes; quartered
8. Use 4 C beef stock
9. Use 1 bay leaf
10. Prepare 1 t fresh thyme; minced
11. Take as needed kosher salt and black pepper

Brown the beef in batches if necessary, then remove to a plate. Add the onion and garlic to the pan, stirring up the brown bits. Mix in the tomato paste, anchovy paste and brown sugar. Transfer with a slotted spoon to a large dish and set aside.

Instructions to make Beef Sauvignon:

1. Marinate beef in 1 C cabernet sauvignon in an air tight plastic bag.
2. Pat beef dry on paper towels. Reserve marinade. Let beef sit at room temperature for 1 hour.
3. Season beef with salt and pepper. Sear beef until completely browned on medium-high heat. In batches. Do not overcrowd the pot. Set beef aside
4. Add bay leaf, thyme, carrots, onions, and celery. Saute until onions are lightly browned.
5. Add tomato paste. Stir and cook 1 minute.
6. Add reserved marinade. Reduce until nearly dry.
7. Add beef, garlic, and potatoes to the pot. Cover with remaining wine and beef stock.
8. Simmer for 2-3 hours, or until beef is tender.
9. Variations; button mushrooms, merlot, pinot noir, Beaujolais, rosemary, parsley, buttered egg noodles, pearl onions, roasted garlic, bell peppers, shallots, sweet potatoes, demi glace, cognac, bacon, stout beer, Worcestershire, brandy, whiskey, tomatoes, sherry, red onion, spinach, couscous, rice, eggplant, caramelized bone marrow, soy sauce, asparagus, avocado, barley, peas, lentils, black eyed peas, green beans, black beans, pinto or white beans, poblano, ancho chile powder, paprika, corn,
10. Crushed pepper flakes, jalapeno, scallions, red onion, quinoa, sherry, soy sauce, red wine vinegar, broccoli, kale, pea pods, radish, butter, cumin, curry powder, cilantro, celery root, cabbage, turnips, rutabegas, horseradish, orange, liquid smoke, mustard, red wine vinegar, raspberry vinegar, dumplings, pastry crust, za'atar, chives, Italian seasoning, herbes de provence,
11. Dried onion soup mix, zucchini, yellow squash, polenta, cornbread crust, au jus, pork shoulder,
12. Done and ready to serve!

Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. Coat the beef cubes with this mixture. Add the meat and brown well on all sides. What is a good wine for beef stew?

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