Beef Braised in Red Wine

Ingredients

  • buttered egg noodles
  • 2 tablespoons all-purpose flour
  • 2 large shallots
  • 4 fresh flat-leaf parsley
  • 1 ½ teaspoons salt
  • 2 tablespoons vegetable oil
  • 2 pounds boneless beef chuck
  • + 12 more ingredients
    • ¼ cup fresh parsley
    • 1 teaspoon fresh thyme
    • 1 teaspoon black pepper
    • 2 medium onions (2 cups)
    • 1 carrot
    • parchment paper
    • ¼ cup water
    • 1 750-ml bottle dry red wine (preferably Burgundy or Côtes du Rhône)
    • 6 ounces thick-sliced bacon (preferably from slab bacon, not smoked)
    • 2 large garlic cloves
    • 1 Turkish bay leaf or 1/2 California
    • 1 10-oz package pearl onions (2 1/2 cups)

Put beef, wine, onion, thyme, bay leaf, parsley sprigs, and carrot in a large resealable plastic bag. Seal bag, pressing out excess air, and put in a bowl. Marinate beef, chilled, 16 to 24 hours. Drain beef in a colander set over a large bowl, reserving marinade. Wipe off any solids clinging to b...

View full recipe at Epicurious

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