Beef and Onions Braised in White Wine
Total time: 4 hours plus marinating time
Beef is more traditionally braised with red wine, but using white wine can give your dish a lighter, more delicate taste.
- 32oz (960gr) beef, suitable for braising or stewing
- 2 large onions, sliced
- 4 cloves garlic, minced
- 1 1/2 cup dry white wine
- 3 tbs Calvados Substitute brandy
- 2 tbs red wine vinegar
- Bouquet garni
- 4 bay leaves
- 1/4 tsp celery salt
- 1/4 dry mustard
- 2 tbs olive oil
- 2 tbs corn flour dissolved in 4 tbs water
- Cut beef into cubes, 2" (5cm)
- Put beef, onions, garlic, and bouquet garni into a deep bowl.
- Combine wine, vinegar, Calvados, bay leaves, salt and mustard.
- Pour over beef and marinate, refrigerated, for 6 - 24 hours.
- When ready to cook, remove beef and drain, reserving marinade.
- Heat oil in a large skillet over medium-high heat.
- Add beef, a few pieces at a time, and brown, transferring to a large, oven-proof casserole.
- When all the beef is browned and in the casserole, pour the reserved marinade and onions over.
- Put into the oven and braise, 350F (175C) for 4 hours, checking occasionally and adding more wine or beef stock if it starts to dry out..
- To finish:
- Remove beef to a platter and keep warm.
- Remove bay leaves.
- Heat sauce to boiling.
- Add corn flour mixture, a little at a time, stirring until thick. You may not need all of it.
- Spoon some sauce over the beef and serve, any remaining sauce on the side.