0 Ratings
Recipe courtesy of Prince Edward Island Certified Beef
1 cup Olive oil
1 kg Island Beef cubed stewing beef (seasoned with salt)
0.50 tbsp Freshly cracked black peppercorns
250 grams Onion, minced
125 grams Carrot, minced
125 grams Celery, minced
4 sprigs Rosemary
1 bottle (750 ml) red wine
Preheat the oven to 325F.
Starting with ½ cup of the olive oil in a stewing pot, brown the Island Beef cubed stewing meat over medium-high heat in batches.
Once the beef is browed, add the remaining olive oil to the pan and sweat the vegetables over medium heat for 5-7 minutes.
Deglaze the pan with the red wine.
Return the cubed Island Beef to the pot and stir in the black pepper and rosemary.
Cover the pot with its lid and place in the oven. Braise the stew for 3 ½ - 4 hours until the beef is tender, and the red wine has reduced into a rich sauce. If the dish is still too liquid, remove the cover and reduce the sauce on the stove until desired consistency is achieved.
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