Ingredients
Scale
- 3 pounds beef tail, cut into pieces
- 1 bottle red wine, preferably Burgundy
- 2 cups beef stock
- 2 carrots, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 sprigs fresh thyme
- 2 bay leaves
- 8 ounces pearl onions, peeled
- 4 ounces mushrooms, sliced
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large Dutch oven, heat olive oil over medium heat. Add the beef tail pieces and brown on all sides.
- Remove the beef and set aside. Add the onion, carrots, and garlic, cooking until softened.
- Stir in tomato paste and cook for 2 minutes.
- Add the beef back to the pot along with the wine, beef stock, thyme, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat and cover. Simmer for 3 hours until the beef is tender.
- Add pearl onions and mushrooms, cooking for another 30 minutes.
- Adjust seasoning and serve warm.
Notes
- This dish is best made a day ahead to enhance the flavors.
- Serve with crusty bread or mashed potatoes.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braised
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg