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Beef Roast with Red Wine
From your Mealyo recipe library, perfect for beginners and pros.
Prep time
180 min
Portions
3
Difficulty
Medium
Calories
307 kcal
R
Nutrition
Per portion
Mealyo automatically calculates calories and macros for every recipe, matched to the portion size.
307
kcal
Carbs
10g
Protein
21g
Fat
20g
Ingredients
For 3 portions
- Beef roastOr: Beef neck¼ kg
- Carrots1 Stk
- Onions1 Stk
- Celery rootOr: Celery stalk35 g
- Leek1 stalk
- Tomato paste¼ tbsp
- Red wine40 ml
- Beef broth¼ l
- Bay leaves1 Stk
- Juniper berriesOr: Peppercorns1 Stk
- Sunflower oil¾ tbsp
- Butter5 g
- Flour5 g
- Iodized salt¼ tsp
- Pepper1 tsp
Method
Step by step
- 1
Preheat oven to 160°C.
- 2
Season roast with salt and pepper.
- 3
Heat oil in a roasting pan, sear roast all over.
- 4
Remove roast, brown diced carrots, onions, celery and leek in the pan.
- 5
Add tomato paste and roast along for 2 min.
- 6
Deglaze with red wine, reduce.
- 7
Add broth, bay leaf and juniper.
- 8
Return roast, braise covered for 2.5 hr.
- 9
Remove roast, keep warm, strain sauce.
- 10
Bind with beurre manié, serve with dumplings and red cabbage.
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