Beef braised in red wine and green peas saute
Of all the veggies, peas I love the most and my mother-in-law makes the best one. The beef in red wine is an Italian recipe and the combination is perfect. I invite you to try it!
- Prep Time : 10 minutes
- Cook Time : 3h 20 min
- Yield : 6
- Allergens : wheat
1. Heat the oven to 150 degrees. Heat a tbsp of oil in a pan, add the onion and garlic and leave for 6-8 minutes until they soften and turn gold. Remove and place in a ovenproof casserole with a lid.
2. Heat the remaining oil in a pan and fry the beef on high heat, mixing for 3-4 minutes until it turns gold and all the liquid has evaporated. Pour flour in the pan, mix well so it won't make lumps. Seazon well. Reduce the heat to medium, pour the wine and mix constantly until it begins to boil.
3. Pour everyting in the casserole, add the sage, soup and tomato paste, cover and leave in the oven for 2-3 hours, until the meat becomes tender. Remove from the oven and sprinkle with parsley.
4. In the last 15 minutes, boil the peas, drain well. Melt the butter in a pan, add the onion, leave until it softens, add the peas, shake well, season, sprinkle with dill and serve immediately with the beef.