Wine Braised Beef Tips with Cipollini Onions, Mushrooms and Carrots

I know I’m going to sound like a big fat blubbering baby when I say this. Especially to my friends who live in places where it actually gets COLD. But the last few days have been freaking freezing in “sunny” southern California.

It’s the kind of cold where all you want to do is sit by a blazing fire, wrapped up in an amazing blanket eating a hearty bowl of the most amazing braised beef ever.

At this moment, I’m not doing too bad. I’ve got the fire and the amazing blanket in the mix. The only thing missing is this dish.

On a cold day where all you want to do is snuggle on the couch, throw this bad boy in and after a few hours of cozy relaxation, you will be rewarded with something perfectly warming and bold.

You will need…

2 tablespoons olive oil

2 lbs beef tips or short ribs

10 garlic cloves, roughly chopped

2 roma tomatoes, diced

½ onion, diced

2 cups cipollini onions, peeled and whole (you can sub pearl onions if you can't find cipollini)

2 tablespoons tomato paste

2 cups crimini mushrooms

2 large carrots, sliced in ½ inch pieces

4 cups chicken stock

3 tablespoons beef demi glace

2 cups red wine (something you don’t mind drinking)

1 sprig fresh oregano or marjoram

Salt and pepper to taste

Start by preheating your oven to 350 degrees F.

In a large oven safe pot, heat the oil over medium high heat until it is hot. Pat down the meat with a paper towel so that it is very dry and season it well with salt and pepper.

Place the meat in the hot oil and sear on all sides until browned. About 8 minutes.

When the beef has been browned, remove it to a baking sheet and cover with aluminum foil.

In the same pot, add in the diced onions. Swirl and scrape the onions around until it gets all the good beef drippings and leftovers off the pot. Cook the onions until they are soft and slightly browned. About 7 minutes.

Stir in the tomatoes and cook until the juices are starting to evaporate.

Add in the tomato paste, carrots, mushrooms and cipollini onions and stir until everything in the pot is lightly coated with the tomato paste.

Place the meat back in the pot in an even layer and pour in the chicken stock, wine and oregano.

Whisk in the beef demi glace and season the sauce well with salt and pepper.

Place in the oven and let braise, stirring every hour or so, for 4 to 5 hours.

When the meat is fall apart tender and the carrots are cooked through, serve hot over some tasty mashed potatoes or these roasted potatoes.

Love and Beer Floats

Angela 

Wine Braised Beef Tips with Cipollini Onions, Mushrooms and Carrots

2 tablespoons olive oil

2 lbs beef tips or short ribs

10 garlic cloves, roughly chopped

2 roma tomatoes, diced

½ onion, diced

2 cups cipollini onions, peeled and whole

2 tablespoons tomato paste

2 cups crimini mushrooms

2 large carrots, sliced in ½ inch pieces

4 cups chicken stock

3 tablespoons beef demi glace

2 cups red wine (something you don’t mind drinking)

1 sprig fresh oregano or marjoram

Salt and pepper to taste

Start by preheating your oven to 350 degrees F.

In a large oven safe pot, heat the oil over medium high heat until it is hot. Pat down the meat with a paper towel so that it is very dry and season it well with salt and pepper.

Place the meat in the hot oil and sear on all sides until browned. About 8 minutes.

When the beef has been browned, remove it to a baking sheet and cover with aluminum foil.

In the same pot, add in the diced onions. Swirl and scrape the onions around until it gets all the good beef drippings and leftovers off the pot. Cook the onions until they are soft and slightly browned. About 7 minutes.

Stir in the tomatoes and cook until the juices are starting to evaporate.

Add in the tomato paste, carrots, mushrooms and cipollini onions and stir until everything in the pot is lightly coated with the tomato paste.

Place the meat back in the pot in an even layer and pour in the chicken stock, wine and oregano.

Whisk in the beef demi glace and season the sauce well with salt and pepper.

Place in the oven and let braise, stirring every hour or so, for 4 to 5 hours. When the meat is fall apart tender and the carrots are cooked through, serve hot over some tasty mashed potatoes or these roasted potatoes.