Boeuf Braise au Beaujolais (Beef braised in Beaujolais)
Updated October 11, 2023
- Total Time
- 4 hours 45 minutes
- Prep Time
- 30 minutes
- Cook Time
- 4 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 pounds brisket of beef, well trimmed and cut into 1 ½-inch cubes
Salt and freshly ground pepper to taste
1 tablespoon vegetable oil
2 cups chopped onions
1 tablespoon chopped garlic
1 pound fresh mushrooms, trimmed and cleaned
4 sprigs fresh thyme or 1 teaspoon dried
¼ cup all-purpose flour
4 cups Beaujolais wine
1 cup beef stock or chicken stock
1 bay leaf
2 whole cloves
2 whole allspice
Nutritional analysis per serving (8 servings)
14 grams carbs; 213 milligrams cholesterol; 793 calories; 23 grams monosaturated fat; 2 grams polyunsaturated fat; 21 grams saturated fat; 53 grams fat; 2 grams fiber; 1119 milligrams sodium; 44 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the beef with salt and pepper. Heat the oil in a nonstick skillet large enough to hold the meat in one layer. Add the cubed beef and cook over medium heat, stirring until well browned on all sides, about 10 minutes.
- Step 2
Transfer the pieces of meat to a heavy cast-iron kettle, add the onions, garlic, mushrooms and thyme. Cook and stir for about 5 minutes. Add the flour. Blend well and stir for 1 minute. Add the wine, beef or chicken stock, bay leaf, cloves and allspice. Blend well and bring to a simmer. Cook, covered, over low heat for 3 ½ hours to 4 hours, or until the meat is tender. Remove bay leaf. Serve with mashed potatoes, noodles or rice.
Private Notes
Comments
Made in the instant pot. 55 minutes and a natural release. Delicious!
Made this today on my day off. Used an $12 bottle of George’s Duboef 2017 Beaujolais Villages. Made the whole thing in my Le Crueset. Browned the meat in there in batches and set aside in a bowl while I cooked the onions garlic and mushrooms. Turned out great. Don’t forget to add salt and pepper to taste. I didn’t make any rice or noodles or bread. But I imagine it would be good with any of those.
Sounds like you made a great dish that would have been superior with bread, noodles or rice….what soaked up the sauce?
Made in the instant pot. 55 minutes and a natural release. Delicious!
Wondering whether you could get this to the simmer stage on the stovetop, then transfer to a slow cooker for the 4 hours of cooking at low heat.... Anyone tried it?