Braised in red wine is a traditional dish with a savory taste, which you can prepare with cuts of beef, red wine and aromas. If possible, choose meat that has a little fat, so it will be more tender. First, prepare the marinade for 800 g of beef with half a glass of red wine; 1 cost celery, 1 carrot and 1 onion cut into pieces, 5 cloves and bay leaves. Marinate the meat for 6 hours, even better for a whole night.
Pour some broth, cover with a lid and continue cooking the meat for 2 hours over low heat. If necessary, add hot broth from time to time. If you prefer to follow a classic recipe with precise doses, take a look at the version of the stew with potatoes. Unlike the meat stew, where small pieces of meat are used, in the preparation of the braised meat a whole piece of beef is cooked, usually cooked in wine as part of Mellow Mushroom Menu.
