HomeRecipesSylvie’s Beef Merlot
Sylvie’s Beef Merlot
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Ingredients
1 lb (450 g)
stewing beef cubes
6
juniper berries, crushed with a knife blade
4 sprigs
fresh parsley
3
garlic cloves, minced
1
onion, sliced
1
celery stalk (including leaves), sliced
1
bay leaf
1 12 cups
Merlot or other dry red wine
2 tbsp
1 tsp
black peppercorns, whole
2 tbsp
all-purpose flour
1 tbsp
vegetable oil
1 tbsp
butter
2 tbsp
sugar
12 cup
beef broth
2
carrots, coarsely chopped
Sea Salt, to taste
8 oz (225 g)
whole button mushrooms, optional

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. In a large bowl, stir beef, juniper berries, parsley, garlic, onion, celery, bay leaf, wine, Beef & Steak Seasoning and Black Peppercorns. Cover and refrigerate to marinate at least 4 hours (preferably overnight).
  2. Remove beef from marinade and place in a bowl. Sprinkle with flour and stir to coat. Strain marinade. Reserve onion, bay leaf and celery.
  3. Working in batches, brush Wok or frying pan with oil and brown meat over medium-high heat. Remove pieces to a bowl as they are done.
  4. When all beef is browned, melt butter in wok or frying pan over medium-high heat. Add sugar and stir often until it is a deep nutty brown. Stir in reserved marinade, onion, bay leaf, celery and beef broth.
  5. Bring to a boil, then add beef, carrots and Sea Salt. Reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 1 12 hours, until beef is tender. Stir in mushrooms for the last 15-20 minutes of cooking.
  6. Serve with boiled potatoes.
Tips

For best results, marinate beef overnight before cooking. Skip it if you’re time-pressed.

Make it a Big Batch: Double the recipe and cook in a slow cooker.

Nutritional Information

Per serving: Calories 320, Fat 12 g (Saturated 4.5 g, Trans 0.1 g), Cholesterol 65 mg, Sodium 80 mg, Carbohydrate 15 g (Fiber 2 g, Sugars 7 g), Protein 27 g.

Sylvie’s Beef Merlot
2 hours
6 servings
$2.07/serving
What you'll need
Beef & Steak SeasoningBeef & Steak Seasoning
Beef & Steak Seasoning
69 Reviews
$7.50
Wok & Glass LidWok & Glass Lid
Wok & Glass Lid
19 Reviews
$134.50
HomeRecipesSylvie’s Beef Merlot
Sylvie’s Beef Merlot
Sylvie’s Beef Merlot
Share it!

Ingredients
1 lb (450 g)
stewing beef cubes
6
juniper berries, crushed with a knife blade
4 sprigs
fresh parsley
3
garlic cloves, minced
1
onion, sliced
1
celery stalk (including leaves), sliced
1
bay leaf
1 12 cups
Merlot or other dry red wine
2 tbsp
1 tsp
black peppercorns, whole
2 tbsp
all-purpose flour
1 tbsp
vegetable oil
1 tbsp
butter
2 tbsp
sugar
12 cup
beef broth
2
carrots, coarsely chopped
Sea Salt, to taste
8 oz (225 g)
whole button mushrooms, optional
2 hours
6 servings
$2.07/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. In a large bowl, stir beef, juniper berries, parsley, garlic, onion, celery, bay leaf, wine, Beef & Steak Seasoning and Black Peppercorns. Cover and refrigerate to marinate at least 4 hours (preferably overnight).
  2. Remove beef from marinade and place in a bowl. Sprinkle with flour and stir to coat. Strain marinade. Reserve onion, bay leaf and celery.
  3. Working in batches, brush Wok or frying pan with oil and brown meat over medium-high heat. Remove pieces to a bowl as they are done.
  4. When all beef is browned, melt butter in wok or frying pan over medium-high heat. Add sugar and stir often until it is a deep nutty brown. Stir in reserved marinade, onion, bay leaf, celery and beef broth.
  5. Bring to a boil, then add beef, carrots and Sea Salt. Reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 1 12 hours, until beef is tender. Stir in mushrooms for the last 15-20 minutes of cooking.
  6. Serve with boiled potatoes.
What you'll need
Beef & Steak SeasoningBeef & Steak Seasoning
Beef & Steak Seasoning
69 Reviews
$7.50
Wok & Glass LidWok & Glass Lid
Wok & Glass Lid
19 Reviews
$134.50
Tips

For best results, marinate beef overnight before cooking. Skip it if you’re time-pressed.

Make it a Big Batch: Double the recipe and cook in a slow cooker.

Nutritional Information

Per serving: Calories 320, Fat 12 g (Saturated 4.5 g, Trans 0.1 g), Cholesterol 65 mg, Sodium 80 mg, Carbohydrate 15 g (Fiber 2 g, Sugars 7 g), Protein 27 g.

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