Beef in Red Wine
Cowbridge Kitchen
About This Recipe
This beef in red wine works as a beef stew with tender pieces of beef slow cooked in a Dutch oven with vegetables in a red wine gravy.
Beef in red wine can be eaten as a simple beef stew with some homemade dumplings or used as a pie filling for a tasty Beef and Red Wine Pie.
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The dish known as beef in red wine, often associated with French cuisine, has its roots deeply embedded in the culinary traditions of rural France, particularly in regions like Burgundy.
This classic preparation showcases the harmonious relationship between robust cuts of beef and the rich, complex flavors of red wine, which not only tenderizes the meat but also infuses it with a depth of flavor that is both savory and aromatic. Historically, this dish was a practical solution for utilizing tougher cuts of meat, which required slow cooking to become tender. The process typically involves marinating the beef in red wine, along with aromatic vegetables and herbs, allowing the flavors to meld before slow-braising the mixture until the meat is succulent and the sauce is thickened.
Over time, beef in red wine has evolved into a beloved staple, celebrated for its comforting qualities and the way it embodies the essence of rustic French cooking, making it a favorite in both home kitchens and fine dining establishments around the world.
20 mins Prep.
2hr Cooking.
Time
Calories: 295
Protein: 37g
Fat: 4.6g
Carbohydrates: 9.2g
Fiber: 1.8g
Sugar: 3.7g
Nutrition
Servings
Difficulty
This recipe falls into the category of a stew or broth.
Beef in red wine is a one pot recipe and is ideal for holding in a slow cooker.
Cost to make:
£9.21/ $11.66(Est.)
Equipment:
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Dutch Oven,
Beef in Red Wine Sauce
Cooking with red wine has been a popular cooking practice for hundreds of years, the Classic French dish Beef bourguignon is an obvious example here. But there are many other red wine recipes to cook.
This Beef in Red Wine recipe is also a classic, using tender chunks of diced beef cooked in a Dutch oven, a bit like a casserole of beef, only cooked in a rich red wine gravy.
We use a Dutch oven as you can cook the beef for a few hours on a very low heat so that the beef becomes very tender and melt in the mouth.
Cuisine:French
ingredients
2 Sliced Onions
400 ml Red Wine
300 ml Strong Beef Stock
50 g Butter
50 g Plain Flour
60 ml of Tomato Puree
Pepper
2 Bay Leaves
Cooking Instructions
- Fry off the onions in the butter in a flame proof oven pot until they are soft.
- Add the beef and cook for 5 minutes until brown.
- Coat the beef with the Flour and mix it up with a wooden spoon.
- Make up 300 ml of stock using 2 beef stock cubes.
- Add the red wine to the pot and mix it up.
- Add the beef stock , mixing it into the beef and wine.
- Add the Tomato Puree and 2 Bay Leaves.
- Cover and cook in the oven at 150 c for 1 hour.
- While the beef is cooking prep any veg you want to add to this pot, Carrots , Peas, Mushrooms.
- After 1 hour remove the pot from the oven and add the extra veg and mushrooms. Return to the oven for a further hour.
You can add diced Carrots & Mushrooms to this recipe.
This can also be used as a delicious pie filling.
Swede
Mushrooms
Diced Red Pepper
