1,570 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Two-stage beef chuck

Name: Two-stage beef chuck
Prep time: 22 min
Cook time: 3 h 35 min
Total time: 3 h 57 min
Yield: 6 people
Cuisine: French
Ingredients: 1 kg beef; 750 ml red wine; 1 carrot; 2 bayleaves; 4 leaves sage; 50 g butter; 1 tablespoon cornflour; 2 tablespoons oil; 900 g potato purée

This recipe cooks beef chuck (or braising steak) in two stages: first, slow-cooked in red wine "in the bag", then fried and served with potato purée and a red-wine sauce.

126 K 4.3/5 (27 reviews)601625

Duration

3 hours 60 min.

Difficulty

Easy

Last modified on: April 27^th 2017

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 6 people, you will need:

1 1 kg beef
2 750 ml red wine
3 1 carrot
4 2 bayleaves
5 4 leaves sage
6 50 g butter
7 1 tablespoon cornflour
8 2 tablespoons oil
9 900 g potato purée
Total weight: 2,930 grams

Times for this recipe

Preparation

25 min.

Cooking

3 hours 35 min.

All in all

3 hours 60 min.

Preparation 25 min.

Cooking 3 hours 35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 2 min.

Choose a piece of beef that looks good, trim it, then salt and pepper generously on both sides.

Stage 2 - ⌛ 5 min.

Put into a cooking bag with half the red wine, the carrot (peeled and cut into chunks), bayleaf and sage.

Stage 3 - ⌛ 3 hours

Put in the oven at 300°F (150°C) and leave to cook for 3 hours.

Stage 4 - ⌛ 3 min.

After this time, remove the meat from the bag and discard the carrot, herbs and wine.

Stage 5 - ⌛ 2 min.

Make the red-wine sauce: pour the remaining wine into a saucepan on low heat...

Stage 6 - ⌛ 30 min.

...and reduce by 3/4.

Salt, pepper and incorporate 50 g butter one small piece at a time, while whisking.

Stage 7 - ⌛ 5 min.

Finish by incorporating 1 tablespoon cornflour to thicken the sauce, whisking all the time.

Stage 8 - ⌛ 5 min.

Cut the meat into individual portions and fry these on both sides in a little oil.

Stage 9 - ⌛ 5 min.

Serve each portion on a hot plate, with potato purée on the side and the red-wine sauce poured over.

Remarks

Chuck would be my choice for this, but you can use any other cut you like.

It doesn't matter if the beef has "stringy bits" left in it, as these will melt during the long, slow cooking.

Keeping: A few days in the fridge.

Source: Home made, based on a recipe by Guy Savoy.

Support the site ❤️

This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	13 g RDI=21 %	60 g RDI=23 %	53 g RDI=73 %	801 kcal RDI=40 %	3,357 kJ RDI=40 %
Per person	66 g RDI=102 %	296 g RDI=112 %	261 g RDI=358 %	3,910 kcal RDI=196 %	16,374 kJ RDI=196 %
Whole recipe	398 g RDI=612 %	1,779 g RDI=672 %	1,568 g RDI=2,149 %	23,464 kcal RDI=1,173 %	98,242 kJ RDI=1,173 %