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Beef braised in tomatoes and red wine


15 minutes


3 h 30 minutes



Beef braised in tomatoes and red wine
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15 ml (1 tbsp.) butter
15 ml (1 tbsp.) vegetable oil
1 beef shoulder roast, approx. 900 g (1 3/4 lb.)
Salt and freshly ground black pepper
1 large onion, cut into big cubes
3 garlic cloves, thinly sliced
250 ml (1 cup) red wine
1 can 541 ml (19 oz.) diced tomatoes
250 ml (1 cup) beef broth

1 stick of celery, cut into large pieces
4 medium-sized carrots, peeled and sliced
4 medium-sized parsnips, peeled and sliced
80 ml (1/3 cup) fresh parsley, chopped
Zest of 1 lemon


  1. Preheat oven to 180°C (350°F).
  2. In a large pan, heat the butter and oil over maximum heat.
  3. Add the meat and sear well on all sides.
  4. Transfer to a large ovenproof dish. Season.
  5. In the same pan, sweat the onion and garlic for 1 minute. Spread over the meat.
  6. While the pan is still hot, deglaze with the wine.
  7. Boil for 1 minute and pour over the meat.
  8. Add the tomatoes and beef broth to the ovenproof dish.
  9. Cover with aluminum foil and cook for 1 1/2 hours.
  10. After an hour and a half, add the celery, carrots and parsnips.
  11. Cover and cook for a further 1 1/2 hours.
  12. Upon removal from oven, sprinkle over the parsley and lemon zest, and serve.


This dish is perfect for cooking in a slow cooker. Check the instructions on your cooker as cooking times may vary between models.

Suggested pairing

Regular price: $22.70
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