Marl Braised Beef

Recipe Date:
March 22, 2022
Cook Time:
03:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
This hearty beef dish, created by Kuhlman Cellars own, Ms. Gil, was served at our February 2022 Vina Vita Release event to rave reviews.
This is a wonderful dish to prepare and let cook throughout the day prior. Pair it with a robust Kuhlman Cellars red wine.
Ingredients
- 1 1/4 lbs Beef Stew Meat
- 1/4 cup Unsalted Butter
- 1 Large yellow onion, diced
- 1 tsp Course Black Pepper
- 2 tbsps Beef Bouillon base
- 2 cups Kuhlman Cellars Red Wine
- 1 tbsp Chopped Garlic
- 4 Bay Leaves
- 3 Sprigs, fresh Thyme
- 1 cup Diced Carrots
- 2 lbs diced Yukon Gold or White potatoes
- 1 1/2 cups Water
Directions
Plan on about 2-3 hours to prepare this incedible dish. Letting it slowly braise in the oven is the secret to achieving wonderfully tender beef and a depth of flavor concentration.
- Preheat oven to 350*
- Cut stew meat into 1 inch pieces
- In a dutch oven melt butter then add onions, pepper and beef base. Allow onion to start to soften
- Add the cubed beef pieces
- Stir mixture until it begins to brown, about 4 minutes, then add I cup of Kuhlman Cellars red wine to deglaze the pan
- Add thyme and bay leaf
- Transfer to a 350 oven and continue cooking for about 30 minutes until the liquid is reduced by 75%
- Deglaze again with the remaining wine and chopped garlic
- Add carrots, potatoes and water, stir to ensure everything is well mixed
- Cook for 45 minutes or until vegetables are soft and mixture begins to thicken
- Meat should be melt in you mouth tender
Enjoy alone or over rice or noodles. Alternatively, enjoy with cornbread for a wonderful combination!
This dish was created exclusively for Kuhlman Cellars by our very own Ms. Gil.