Roast beef in red wine


  • 1 beef approx.. 750 gr
  • 300 ml dry red wine
  • 1 onion
  • 1 carrot
  • 2-3 garlic cloves
  • 2 bay leaves
  • 1 thyme thread
  • 1/4 parsley link
  • 3 cloves
  • 3-4 allspice seeds
  • 1/8 teaspoon ground nutmeg
  • 1 tomato
  • 1 spoon of tomato paste
  • 1 spoon of mustard
  • 1/2 spoon red wine vinegar
  • 2 spoons of oil
  • salt, ground black pepper



Cut the onion and carrot into large pieces. Peel the garlic. Heat the oil in a heat-resistant pot. Fry the meat until browned. It is taken out of the pot. Add the onion, carrot, garlic, bay leaves, thyme and parsley (whole), cloves and allspice. Over high heat, stirring from time to time, sauté until the onion starts to brown slightly. Add the tomato paste and saute for another 2 minutes until it caramelizes. Add the mustard and tomato cut into pieces. Place the meat back in the pot, over the vegetables. Everything goes down with red wine. Add water so that the meat is covered. Sprinkle with salt, black pepper, and nutmeg. Add the vinegar. Let it boil. Cover the dish and put it in the oven, at 160 C, until the fork easily enters the meat. Take out the pot. Strain the sauce so that the vegetables and flavors remain in the sieve. Keep the liquid separate. Remove the allspice, cloves and thyme from the sieve. These will be discarded. Put the vegetables in the blender and blend until it becomes a paste. Slowly, with the food processor running, add the strained liquid until you have a creamy sauce that runs easily off the spoon. Put the sauce back in the pot and boil it for 10 minutes, to become more concentrated. Serve the meat with gravy and mashed potatoes and a glass of the red wine that went with the steak.