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Red Wine Braised Beef with Pasta

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



Quick and easy

try this


Prep Time:

10 minutes

Cook Time:

90 minutes


8 servings


•  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


Combine wine, onion, Herbs de Provence and carrots in 2 quart bowl. Add sirloin pieces, cover with plastic wrap marinate in refrigerator 4 hours 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); remove beef with slotted spoon, set aside. Reduce Dutch oven heat to medium low, add shallots and garlic Stir-fry 2 minutes. Add strained marinade to pot, stirring constantly until thick.

Heat oven to 350°F. Add browned beef chunks to thickened liquid, cover with tight fitting Dutch oven lid. Braise in oven on center oven rack 1 hour. Remove Dutch oven, top beef with fried onions, cover braise 15 more minutes or until very tender.

Prepare pasta according to package directions, drain, add butter and parsley. Season to taste. Serve with beef tips.
Nutritional Information
Serving size: 1 c. per serving, Calories: 370, Total Fat: 19g, Saturated Fat: 3.5g, Cholesterol: 60mg, Sodium: 135mg, Carbohydrates: 19g, Sugar: 1g, Protein: 20g
My H-E-B Texas Life Magazine, February 2012

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