Marl Braised Beef
This hearty beef dish, created by Kuhlman Cellars’ own, Ms. Gil, was served at our February 2022 Vina Vita Release event to rave reviews. This is a wonderful dish to prepare and let cook throughout the day prior. Pair it with a robust Kuhlman Cellars red wine.
Directions
Plan on about two to three hours to prepare this incredible dish. Letting it slowly braise in the oven is the secret to achieving wonderfully tender beef and a depth of flavor concentration.
Preheat the oven to 350.
Cut stew meat into 1-inch pieces
In a dutch oven melt butter then add onions, pepper and beef base. Allow the onion to start to soften.
Add the cubed beef pieces.
Stir the mixture until it begins to brown - about 4 minutes - then add I cup of Kuhlman Cellars red wine to deglaze the pan. (Gil used our 2018 Marl for this dish.)
Add thyme and bay leaf.
Transfer to a 350 oven and continue cooking for about 30 minutes until the liquid is reduced by 75%.
Deglaze again with the remaining wine and chopped garlic.
Add carrots, potatoes, and water and stir to ensure everything is well mixed.
Cook for 45 minutes or until vegetables are soft and the mixture begins to thicken.
Meat should be “melt in your mouth” tender.
Enjoy alone, over rice or noodles, or with cornbread.
Ingredients
1 1/4 lb Beef Stew Meat
1/4 cup Unsalted Butter
1 Large yellow onion, diced
1 tsp coarse black pepper
2 tbsp beef bouillon base
2 cups Kuhlman Cellars Red Wine
1 tbsp garlic, chopped
4 bay leaves
3 sprigs of fresh thyme
1 cup carrots, diced
2 lb Yukon Gold or white potatoes, diced
1 1/2 cups water
This dish was created exclusively for Kuhlman Cellars by our very own Ms. Gil.
