Beef in red wine
Beef in red wine is a classic dish featuring tender beef slowly braised in a rich red wine sauce, complemented by bacon, vegetables, and aromatic herbs. This hearty recipe is perfect for special occasions or a comforting family dinner.
Cook time 135 min
Prep time 15 min
Ingredients:
1/2 cup scallions4 bacon strips
2 garlic cloves
2 lb beef
2 tbsp all-purpose white wheat flour
2 tbsp tomato puree
2 cups red wine
1 cup beef broth
2 carrots
1 cup mushrooms
1/3 cup fresh thyme
1/2 cup fresh parsley
Beef in red wine is a classic and hearty dish that perfectly marries the robust flavors of red wine with tender beef and aromatic vegetables. This recipe is ideal for special occasions or a comforting family dinner. The rich sauce and tender meat create an unforgettable culinary experience.
Instructions:
- Chop the scallions, carrots, thyme, and parsley.
- Dice the bacon strips and slice the mushrooms.
- Mince the garlic cloves.
- Cut the beef into bite-sized chunks.
- In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until it is crispy and browned. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add the chopped scallions and minced garlic to the pot. Sauté for 2-3 minutes until they become fragrant and slightly softened.
- Increase the heat to medium-high. Add the beef chunks to the pot and brown them on all sides. This should take about 5-7 minutes.
- Once browned, sprinkle the flour over the beef. Stir well to coat the beef evenly with the flour.
- Stir in the tomato puree until it is well combined with the beef and flour.
- Pour in the red wine and beef broth while stirring to deglaze the pot, scraping up any browned bits from the bottom.
- Add the sliced carrots, mushrooms, chopped thyme, and the cooked bacon back into the pot.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
- Stir in the chopped fresh parsley just before serving.
- Taste and adjust the seasoning with salt and pepper as needed.
- Serve the beef in red wine hot, garnished with additional fresh parsley if desired. This dish pairs wonderfully with mashed potatoes, crusty bread, or a side of green vegetables.
Beef in red wine is a sumptuous dish that brings out the best of its simple ingredients. With a little patience and the right technique, you can create a meal that is both elegant and deeply comforting. Serve with mashed potatoes or crusty bread to soak up the luxurious sauce, and enjoy every bite of this timeless classic.
Beef in red wine FAQ:
You should simmer the beef for about 1.5 to 2 hours on low heat. This allows the beef to become tender and the sauce to thicken.
A robust red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir, works well. Choose a wine you enjoy drinking, as it will enhance the flavor of the dish.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
You can substitute beef with a similar cut of pork or even mushrooms for a vegetarian option. Adjust cooking times as needed based on the substitute.
The beef is done when it is fork-tender and the sauce has thickened. You can test the tenderness by cutting a piece of beef; it should easily break apart.
Tips:
- Choose the Right Wine: Use a good quality red wine that you would enjoy drinking. A dry red wine like Cabernet Sauvignon or Merlot works well for this recipe.
- Brown the Meat: Ensure you brown the beef well before adding it to the liquid. This step is crucial for building deep, rich flavors.
- Simmer Slowly: Allow the dish to simmer slowly on low heat. This slow cooking process tenderizes the beef and melds the flavors together beautifully.
- Use Fresh Herbs: Fresh thyme and parsley add a significant boost to the flavor. If you must use dried herbs, reduce the quantity to a third as they are more concentrated.
- Serve the Next Day: Consider making the dish a day ahead. The flavors develop and intensify when left to sit overnight, making it even more delicious.
Nutrition per serving
6 ServingsCalories 650kcal
Protein 55g
Carbohydrates 11g
Fiber 2.73g
Sugar 3.07g
Fat 33g
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