Total time · 190 min
Hunter-Style Beef Civet
A Quebec-style hunter-style beef civet that highlights Braising beef (cubed) and Red wine.
- Prep
- 25 min
- Cook
- 165 min
- Servings
- 6
Indicative estimates
- Energy per serving
- ~50 kcal per serving partial estimate
- Ingredient value
- ~$30.63 partial estimate; 8 of 12 ingredients estimated
Ingredients
- 1000 g Braising beef (cubed)
- 1 1/2 cup Red wine
- 250 g Mushrooms
- 200 g Onions (pearl onions)
- 2 cloves Garlic
- 30 g Flour
- 2 tbsp Olive oil
- 1 cup Beef broth
- 2 piece Bay leaves
- 1 tsp Thyme (dried)
- to taste Salt
- to taste Pepper
Directions
- 15 min
Sear the beef cubes in the hot olive oil, in batches, until well browned, then set aside.
- 11 min
Sauté the pearl onions, quartered mushrooms and chopped garlic in the same pot.
- 6 min
Return the beef, sprinkle with flour, pour in the red wine and beef broth, then add the bay leaves and thyme.
- 147 min
Cover and braise in the oven at 325 °F (325 °F (160 °C)) until the meat is meltingly tender and the sauce is rich.
- 11 min
Remove the bay leaves, adjust the seasoning and serve piping hot.