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Beef Sauvignon
Beef Sauvignon

Before you jump to Beef Sauvignon recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.

A lot of us have been taught to believe that comfort foods are not good and must be avoided. At times, if your comfort food is a high sugar food or some other junk food, this holds true. Otherwise, comfort foods may be very nutritious and good for you. There are some foods that actually can boost your moods when you eat them. When you feel a little down and are in need of an emotional boost, test out a few of these.

Make a trail mixout of different seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etcetera are all great for helping to boost your mood. This is possible because these foods have a bunch of magnesium which promotes serotonin production. Serotonin is a feel-good chemical substance that tells the brain how to feel at any given time. The more serotonin you have, the happier you are going to feel. Not just that, nuts, specifically, are a terrific protein food source.

Now you can see that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try these tips instead!

We hope you got benefit from reading it, now let’s go back to beef sauvignon recipe. You can have beef sauvignon using 11 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to prepare Beef Sauvignon:
  1. You need 2 lb beef chuck cubes (stew cut)
  2. You need 3 C cabernet sauvignon
  3. Provide 8 cloves garlic, halved
  4. Prepare 4 stalks celery; medium dice
  5. Get 2 yellow onions; large dice
  6. Get 4 carrots; medium oblique cut
  7. Take 10 red potatoes; quartered
  8. Use 4 C beef stock
  9. Take 1 bay leaf
  10. Provide 1 t fresh thyme; minced
  11. Provide as needed kosher salt and black pepper
Steps to make Beef Sauvignon:
  1. Marinate beef in 1 C cabernet sauvignon in an air tight plastic bag.
  2. Pat beef dry on paper towels. Reserve marinade. Let beef sit at room temperature for 1 hour.
  3. Season beef with salt and pepper. Sear beef until completely browned on medium-high heat. In batches. Do not overcrowd the pot. Set beef aside
  4. Add bay leaf, thyme, carrots, onions, and celery. Saute until onions are lightly browned.
  5. Add tomato paste. Stir and cook 1 minute.
  6. Add reserved marinade. Reduce until nearly dry.
  7. Add beef, garlic, and potatoes to the pot. Cover with remaining wine and beef stock.
  8. Simmer for 2-3 hours, or until beef is tender.
  9. Variations; button mushrooms, merlot, pinot noir, Beaujolais, rosemary, parsley, buttered egg noodles, pearl onions, roasted garlic, bell peppers, shallots, sweet potatoes, demi glace, cognac, bacon, stout beer, Worcestershire, brandy, whiskey, tomatoes, sherry, red onion, spinach, couscous, rice, eggplant, caramelized bone marrow, soy sauce, asparagus, avocado, barley, peas, lentils, black eyed peas, green beans, black beans, pinto or white beans, poblano, ancho chile powder, paprika, corn,
  10. Crushed pepper flakes, jalapeno, scallions, red onion, quinoa, sherry, soy sauce, red wine vinegar, broccoli, kale, pea pods, radish, butter, cumin, curry powder, cilantro, celery root, cabbage, turnips, rutabegas, horseradish, orange, liquid smoke, mustard, red wine vinegar, raspberry vinegar, dumplings, pastry crust, za'atar, chives, Italian seasoning, herbes de provence,
  11. Dried onion soup mix, zucchini, yellow squash, polenta, cornbread crust, au jus, pork shoulder,

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