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Wine Braised Grass Fed Beef

Wine Braised Grass Fed Beef Recipe
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 32 oz. grass-fed beef chuck steak, bone in
  • 2 whole fresh bay leaves, tied together with string
  • 12 whole organic shallots, quartered
  • 1 bottle dry red wine
  • 1 whole star anise
  • ½ Tbsp. organic extra virgin olive oil
  • 1 large organic onion, quartered
  • 2 large organic carrots, quartered
  • ½ tsp. Celtic sea salt
  • 1 tbsp. organic unsalted butter
Instructions
  1. Preheat the oven to 200°. Tie parsley and bay leaves together. Cut beef into 4 portions. In a large enameled cast-iron casserole, melt the butter in the olive oil. Add the meat in batches and lightly brown it over moderate heat, about 5 minutes per side. Transfer the meat as it's browned to a platter and season it with salt. Add ½ cup of the wine to the casserole and use a wood spatula to scrape up any browned bits from the bottom. Return all the meat to the casserole and add the shallots, carrots, onions, herbs, star anise, peppercorns and remaining wine. Cover pot with a lid and bring the wine to a boil. Transfer the casserole to the oven and braise the beef for about 3 hours, or until very tender. Remove from the oven and transfer the meat to a platter. Strain the cooking juices, skim off the fat. Simmer stock over medium high to reduce by one-third, about 10 minutes. Return meat to casserole to heat through. Serve.
 

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Nutrient Information Per Batch

2794.15 kcal Calories, 405.3 mg Calcium, 113.97 g Carbohydrate, 586.05 mg Cholesterol, 133.74 g Total Fat, 3.83 g Fiber, 27.78 mg Iron, 358.23 mg Magnesium 5100.76 mg Potassium, 188.73 g Protein,135.14 mcg Selenium, 1887.32 mg Sodium, 11.5 g Sugars, 43.94 mg Zinc, 56.27g Saturated fat, 6.73 trans Fat, 51.42 g Monounsaturated fats, 6.29 g Polyunsaturated fats, 11211.1 IU Vitamin A, 5.4 mg Vitamin B6, 17.68 mcg Vitamin B12, 50.99 mg Vitamin C, 0 IU Vitamin D, 4.69 Vitamin E, 19.54 mcg Vitamin K, 257.09 mcg Folate,0.84 mg Vitamin B1(Thiamin),45.66 mg Vitamin B3(Niacin),1.68 mg Vitamin B2(Riboflavin), 0.3 mcg Lycopene, 81.92 mcg Lutein and Zeaxanthin, 0.77 g ALA, 0.01 g EPA, 0 gDHA,2035.69 mg Phosphorous, 2.64 mg Manganese, 1043.1 mcg Alpha carotene, 2509.22 mcg Beta carotene, 0 mcg Beta cryptoxanthin, 1.01 g Conjugated Linolenic Acid

Preferences:

  • No Fish
  • No Eggs
  • No Gluten
  • No Nuts
  • No Soy
  • No Poultry
  • No Yeast
  • No Peanuts
  • No Seeds
  • No Corn
  • No Tubers
  • No Grains
  • No Legumes
  • No Nightshade
  • No Citrus
  • No Pork
  • No Shellfish

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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