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Red Wine Braised Beef with Pasta
Prep Time:
10 minutes
Cook Time:
90 minutes
Makes:
8 servings
Ingredients

Marinade:

1/2 bottle (2 c.) dry red burgundy wine

1 c. H-E-B Diced Sweet Onion

1 tsp. Central Market Herbs de Provence

1 carrot, peeled & chopped

Braised Beef:

1 1/2 lb. H-E-B All Natural Sirloin, cut into 1 1/2-inch pieces

1 Tbsp. H-E-B Baker's Scoop All Purpose Flour

1 H-E-B Cocinaware Dutch Oven

3 Tbsp. Central Market Safflower Oil

2 shallots, peeled and chopped

2 cloves garlic, chopped

1/2 c. H-E-B Fried Onions

1/2 bag Central Market All Natural Pappardelle Pasta

1/2 c. parsley, chopped

2 Tbsp. H-E-B Butter

Directions


Combine wine, onion, Herbs de Provence and carrots in 2 quart bowl. Ad
d sirloin pieces, cover with plastic wrap marinate in refrigerator 4 h
ours or until ready to braise.
Place beef and marinade in large bowl remove the beef. Pat beef chunks
with paper towel, set aside. Strain marinade add tablespoon of flour,
stir to dissolve; set aside for braising liquid.
Heat Dutch oven pot over high heat 3 minutes. Add oil and brown 1/2 of
beef chunks at a time on all sides (about 2 minutes per batch); remov
e beef with slotted spoon, set aside. Reduce Dutch oven heat to medium
low, add shallots and garlic Stir-fry 2 minutes. Add strained marinad
e to pot, stirring constantly until thick.
Heat oven to 350°F. Add browned beef chunks to thickened liquid, c
over with tight fitting Dutch oven lid. Braise in oven on center oven
rack 1 hour. Remove Dutch oven, top beef with fried onions, cover brai
se 15 more minutes or until very tender.
Prepare pasta according to package directions, drain, add butter and p
arsley. Season to taste. Serve with beef tips.

Nutritional Information


Serving size: 1 c. per serving, Calories: 370, Total Fat: 19g, Saturat
ed Fat: 3.5g, Cholesterol: 60mg, Sodium: 135mg, Carbohydrates: 19g, Su
gar: 1g, Protein: 20g

Source


My H-E-B Texas Life Magazine, February 2012