Wine Braised Beef Stew

Name: Wine Braised Beef Stew
Yield: 10
Ingredients: 1 kg of beef cut into cubes; 2 medium-sized carrots, peeled and sliced (200 g); 3 stalks of celery, sliced (190 g); 1 large onion, sliced (170 g); 3 cloves of garlic, minced; salt and black pepper to taste; 1 bay leaf; 1/2 teaspoon of thyme; 3 cups of red wine; 3 tablespoons of olive oil; 2 tablespoons of tomato paste; 1 cup of red wine

1
1 kg of beef cut into cubes
2
2 medium-sized carrots, peeled and sliced (200 g)
3
3 stalks of celery, sliced (190 g)
4
1 large onion, sliced (170 g)
5
3 cloves of garlic, minced
6
salt and black pepper to taste
7
1 bay leaf
8
1/2 teaspoon of thyme
9
3 cups of red wine
10
3 tablespoons of olive oil
11
2 tablespoons of tomato paste
12
1 cup of red wine

Ingredients

1
1 kg of beef cut into cubes
2
2 medium-sized carrots, peeled and sliced (200 g)
3
3 stalks of celery, sliced (190 g)
4
1 large onion, sliced (170 g)
5
3 cloves of garlic, minced
6
salt and black pepper to taste
7
1 bay leaf
8
1/2 teaspoon of thyme
9
3 cups of red wine
10
3 tablespoons of olive oil
11
2 tablespoons of tomato paste
12
1 cup of red wine

Directions

1
Place all the ingredients except for the last 3 in a glass or ceramic bowl
2
Cover and refrigerate for 24 hours
3
The next day, remove the beef from the marinade, reserving it
4
Heat a skillet and add the olive oil
5
Brown the beef on high heat in batches, if necessary
6
Once browned, place the beef in a pot
7
Pour the reserved marinade over the top
8
Add the tomato paste
9
Let it simmer
10
Reduce the heat, cover the pot, and cook until the beef is tender, adding 1 cup of water if needed
11
At the end of cooking, add another cup of red wine and let it simmer
12
Remove the beef with a slotted spoon and place in a warm dish
13
Pass the sauce through a food mill
14
Heat it to a boil, then remove the fat from the surface
15
Check the seasoning
16
Serve 10 portions