Description
A rich and hearty beef tail stew cooked in red wine, perfect for a cozy dinner.
Ingredients
Scale
- 2 pounds beef tail, cut into pieces
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup mushrooms, sliced
- 1 tablespoon fresh parsley, chopped
Instructions
- In a large pot, heat the olive oil over medium heat and brown the beef tail pieces.
- Add the onions, carrots, and garlic, cooking until softened.
- Pour in the red wine and beef broth, bringing to a simmer.
- Add bay leaves and thyme, season with salt and pepper.
- Cover and let cook for 2.5 to 3 hours, until the beef is tender.
- In the last 30 minutes, add the mushrooms.
- Serve hot, garnished with chopped parsley.
Notes
- This dish is even better the next day, as flavors develop.
- Serve with crusty bread or over mashed potatoes.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braised
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg