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Anytime you hear the word champagne, you automatically think of celebration, so why not whip up a great beef dish, and have some champagne on the side to drink. Celebrate the fact that you found such a great recipe.

1/2 cup all purpose flour
3 lbs beef bottom or top round
1/4 cup butter
1 tablespoon olive oil
1 carrot, finely chopped
1 medium onion, finely chopped
1 celery stalk, finely chopped
2 cups dry champagne, or dry white wine
1 tablespoon tomato paste
1/2 cup whipping cream

Place flour on aluminum foil. Roll meat in flour. Melt butter with oil in a large heavy casserole dish. When butter foams, add meat. Brown on all sides over medium heat. Add carrot, onion, and celery. Saute over medium heat until lightly browned. Pour champagne or white wine over meat; stir well. Cook uncovered over medium heat until liquid is reduced by half. Stir in tomato paste. Cover and reduce heat. Simmer 2 to 2 1/2 hours or until meat is tender. Turn and baste meat often during cooking. Place meat on a cutting board. Put sauce in a blender or food processor and process to a paste. Return sauce to pan. Add cream. Stir over high heat 1 to 2 minutes or until sauce has a medium thick consistency. Taste and adjust for seasoning. Cut meat into thin slices. Arrange slices on a warm platter. Spoon sauce over meat. Serve immediately. Makes 6 to 8 servings.